Yellow Squash Fritters Recipe
User Reviews
5
Yellow Squash Fritters Recipe
Description
This recipe combines finely shredded yellow squash and onion with a beaten egg, kosher salt, black pepper, and garlic powder, then pan-fried in butter to form individual fritters. Pressing out as much moisture as possible from the squash and onion before mixing helps the fritters hold together better. When frying, the patties should be cooked without moving for several minutes per side to develop a golden-brown crust, flipping carefully to preserve their shape.
The fritters are tender inside with crisp edges, showcasing subtle sweetness and earthiness from the squash paired with the savory aromatics of garlic and seasoning. Butter frying adds richness and a pleasant flavor. They can be served immediately, optionally topped with sour cream or salsa for added taste contrast.
Due to low starch content, these fritters are delicate and benefit from gentle handling. Adding flour or parmesan can improve sturdiness, while fresh garlic can replace garlic powder for sharper flavor. Leftovers store well refrigerated and can be reheated in an oven to restore crispness or eaten cold. Freezing is possible by first freezing individually on a tray before packing, then thawing overnight before reheating.
Ingredients
- 1 pound yellow squash unpeeled
- ½ onion 4 ounces, medium
- 1 egg large
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons butter for frying, unsalted
Instructions
- Shred the squash in your food processor using the shredding attachment or grate it by hand. Chop the onion finely. Place both in a colander and press on them repeatedly with the back of a spoon to eliminate as much liquid as possible.
- In a medium bowl, whisk the egg with salt, black pepper, and garlic powder. Add the grated squash and chopped onion and mix to blend.
- Heat a large 12-inch nonstick skillet over medium heat. Brush the skillet with half of the butter. Measuring ¼ cup per fritter, spoon the mixture onto the skillet. Fry without moving for 4-5 minutes, until you can see that the bottoms are browned.
- Carefully flip the fritters to the other side and fry them for 4-5 more minutes, until browned on both sides. Brush the skillet with more butter and repeat with the remaining squash mixture.
- Serve immediately. You can top the fritters with a dollop of sour cream or salsa.
Notes
- Press out excess moisture from squash and onion to help fritters hold together better during cooking.
- Handle fritters gently when flipping and transferring, as they are delicate due to low starch content.
- To make fritters sturdier, add 2 tablespoons all-purpose flour, ¼ cup almond flour, or ¼ cup grated parmesan cheese.
- Fresh minced garlic (2 teaspoons) can replace garlic powder for a more pronounced garlic flavor.
- Store leftovers in an airtight container in the fridge for 3-4 days and reheat uncovered in a 350°F oven for best texture.
- Leftovers can also be frozen in a single layer before transferring to freezer bags; thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 3fritters | |
| Calories | 102kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Sodium | 304mg | 13% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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