These golden yellow squash fritters are a crispy, flavorful twist on classic hash browns, perfect for breakfast, brunch, or a side dish.
Packed with fiber, plant-based nutrients, and a touch of protein from eggs, they’re naturally low in carbs and saturated fat.
Quick and easy to prepare, they make a satisfying, wholesome option for everyday meals or simple meal prep.
30-Minute Crispy Yellow Squash Fritters
Equipment
- 1 food processor with shredding attachment (or box grater)
- 1 Medium bowl
- 1 Colander
- 12-inch nonstick skillet
- Spoon or spatula for pressing and flipping
- Measuring cups and spoons
Ingredients
- 1 pound yellow squash unpeeled
- ½ medium onion about 4 ounces, finely chopped
- 1 large egg
- 1 teaspoon kosher salt Diamond Crystal preferred or ½ teaspoon alternative
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter for frying
Instructions
- Prepare the Squash and Onion: Start by thoroughly washing your yellow squash under cold running water to remove any dirt or debris. Leave the skin on, as it adds color, nutrients, and texture. Next, shred the squash using a food processor fitted with the shredding attachment. If you don’t have a food processor, a box grater works perfectly. Chop the onion finely—small pieces blend better into the fritter batter. Place both the shredded squash and chopped onion into a colander. Press them firmly with the back of a spoon or a clean kitchen towel to squeeze out as much excess liquid as possible. This step is crucial for preventing soggy fritters and achieving a golden, crispy exterior.
- Mix the Batter: In a medium mixing bowl, crack the egg and whisk it until smooth. Season the egg with kosher salt, black pepper, and garlic powder, whisking again to evenly combine the flavors. Add the drained squash and chopped onion to the bowl and gently fold everything together using a spatula or large spoon. The mixture should hold together but remain slightly loose. If the batter feels too wet or fragile, you can sprinkle in a small amount of flour or Parmesan cheese to give it more structure (optional).
- Heat the Skillet: Place a 12-inch nonstick skillet over medium heat and allow it to warm for a few minutes until it is evenly heated. Add half of the unsalted butter to the skillet and let it melt, coating the entire surface. The butter not only prevents sticking but also adds a rich, golden flavor to the fritters. Make sure your skillet is hot but not smoking—this ensures the fritters cook evenly and develop a crispy crust.
- Form and Cook the Fritters – First Side: Using a ¼-cup measuring cup, scoop a portion of the squash mixture and carefully drop it into the hot skillet. Gently flatten each mound with the back of a spoon or spatula to create an even patty about ½-inch thick. Allow the fritters to cook undisturbed for 4–5 minutes. You will know they’re ready to flip when the edges begin to brown, and the bottom forms a firm, golden crust. Avoid moving them too early, as this can cause them to break apart.
- Flip the Fritters – Second Side: Once the first side is golden and firm, carefully slide a spatula under the fritter and flip it over. Cook the second side for another 4–5 minutes, adjusting heat if necessary to prevent burning. After flipping, you may add a bit more butter to the skillet to maintain moisture and enhance crispiness. Repeat this process with the remaining batter, working in batches to avoid overcrowding the skillet, which can cause uneven cooking.
- Plate and Serve: Once cooked, transfer the fritters to a serving plate lined with a paper towel to absorb any excess butter if desired. Serve them immediately while hot and crispy. These fritters pair beautifully with a dollop of sour cream, fresh salsa, or even a drizzle of Greek yogurt for extra creaminess. They’re perfect as a side dish, brunch treat, or light snack.
- Optional Garnishing and Flavor Tips: For extra flavor, consider sprinkling freshly grated Parmesan, chopped fresh herbs like parsley or chives, or a pinch of smoked paprika on top just before serving. These additions enhance both the visual appeal and taste without altering the light, crispy texture.
Notes
- Shredding the squash finely and pressing out excess water is essential for crisp fritters.
- If the batter feels too loose, add 1–2 tablespoons of flour or Parmesan for stability.
- Fry in batches to avoid overcrowding, which prevents even browning.
- Use medium heat to ensure the fritters cook through without burning.
- Serve immediately for maximum crispiness; reheated fritters may lose some crunch.
- Optional toppings include sour cream, Greek yogurt, salsa, or fresh herbs for added flavor.
- Leftovers can be stored in the refrigerator or freezer for later use.
Chef’s Secrets For Crispy Fritters
The key to perfect yellow squash fritters lies in moisture control and gentle cooking.
Removing as much liquid as possible from the shredded squash and onion ensures the fritters hold together and develop a golden crust.
Use a 12-inch nonstick skillet for even heat distribution, and don’t rush flipping the fritters—wait until the edges are firm and the bottom is deeply browned.
Adding a small amount of flour, almond flour, or Parmesan can strengthen the batter without changing its flavor.
Lastly, finishing with a little butter while cooking each batch keeps them rich and flavorful.
Serving Suggestions To Impress Guests
Yellow squash fritters are versatile and can be served in a variety of ways.
For a light breakfast, pair them with scrambled eggs or avocado slices.
At lunch or dinner, they make an excellent side dish alongside grilled chicken, fish, or a fresh salad.
Top with sour cream, Greek yogurt, salsa, or a sprinkle of fresh herbs like parsley, chives, or dill to add freshness and visual appeal.
For a creative twist, serve them as a base for smoked salmon or roasted vegetables.
Storage Tips For Maximum Freshness
To store leftover fritters, allow them to cool completely, then place them in an airtight container in the refrigerator for up to 3–4 days.
Reheat uncovered in a 350°F oven for 5–10 minutes to restore some of the crispiness.
For longer storage, freeze the fritters in a single layer on a wax-paper-lined tray.
Once frozen, transfer them to a freezer bag and store for up to 2 months.
Thaw overnight in the refrigerator before reheating in the oven for best results.
Avoid microwaving for crispiness—oven reheating works best.
Frequently Asked Questions
1. Can I make these fritters gluten-free?
Yes! Simply use almond flour, coconut flour, or a gluten-free all-purpose flour blend instead of regular flour. The fritters will remain crispy and flavorful.
2. How can I prevent the fritters from falling apart?
The trick is removing excess water from the squash and onion. Pressing the mixture firmly in a colander and optionally adding a small amount of flour or Parmesan will help the fritters hold together while cooking.
3. Can I bake the fritters instead of frying?
Absolutely. Preheat the oven to 400°F and lightly grease a baking sheet. Flatten the fritters slightly and bake for 15–20 minutes, flipping halfway through, until golden and crisp. Baking results in a lighter, less buttery version.
4. Are these fritters low in calories and fat?
Yes, each serving contains around 102 kcal and 7 grams of fat, primarily from healthy unsalted butter. They’re naturally low in saturated fat, and using a nonstick skillet allows you to control the amount of fat used.
5. Can I prepare the fritter mixture ahead of time?
Yes, you can mix the squash, onion, and seasonings a few hours ahead and store it in the refrigerator. Press out any additional liquid before cooking. For best results, cook them fresh just before serving to maintain crispiness.
