Best 7 Easy Squash Fritters Recipes

YELLOW SQUASH FRITTERS

Steps:

• Whisk together the flour, cornmeal, chopped onion, salt, black pepper and garlic powder in a large bowl. Stir in shredded squash, egg and buttermilk. Drop by spoonfuls into hot oil. Brown on each side. Drain on paper towels.

EASY ZUCCHINI FRITTERS

Steps:

• Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
• Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
• Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
• Heat olive oil in a large skillet over medium-high heat.
• Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

SUMMER SQUASH FRITTERS

Steps:

• Place grated squash in a colander and squeeze out all excess water; you should have about 1 cup grated squash. Transfer squash to a bowl. Add onion, flour, egg, baking powder, and salt and stir batter together.
• Melt butter in a large skillet over medium-high heat. Drop batter into the hot pan and use the back of a large spoon to flatten fritters to 3 to 4 inches in diameter and to 1/4- to 1/8-inch thickness. Cook until edges are deep brown, about 1 minute. Flip over and cook 30 seconds more. Transfer fritters to a plate lined with a paper towel and sprinkle lightly with salt. Repeat with remaining batter, melting more butter in the pan as needed.
• Serve warm topped with Cheddar cheese, onion, and sour cream.

SQUASH FRITTERS RECIPE

Steps:

• Wash squash and pat dry with a paper towel, cut off both ends.
• Peel and chop one small onion, enough to equal 1 cup.
• Grate squash with a box grater, enough to equal 2 cups.
• Break two eggs into a medium sized mixing bowl, whisk with a fork.
• Add grated squash.
• Add chopped onions.
• Add Salt
• Add Sugar
• Add Black Pepper
• Add Baking Powder
• Add Flour
• Heat a skillet to medium heat, add 2 Tablespoons vegetable oil and the butter, let butter melt.
• Drop the squash mixture by spoon into hot skillet, cook about 3-5 minutes on both sides until brown.
• Remove to a paper towel lined plate and let drain.
• Serve warm and enjoy!

DELICATA SQUASH AND CORN FRITTERS

Steps:

• Line a plate with a paper towel. In a medium (10-inch) nonstick skillet, heat oil over medium until shimmering. In 2 batches, fry sage leaves, turning, until darker green in color and crisp, about 1 minute. (Be careful not to burn; sage will continue to crisp up as it cools.) Using tongs or a slotted spoon, transfer to the paper towel-lined plate. Pour sage oil into a heatproof bowl and reserve.
• In a food processor fitted with the grating attachment, or on the large holes of a box grater, shred the zucchini. (You should have ½ cup.) Squeeze to remove excess water and transfer zucchini to a large bowl. Then shred the delicata squash. (You should have 3¼ to 3½ cups.) Add to the bowl.
• Add the corn, scallions and garlic to the bowl of shredded zucchini and squash, and mix until evenly combined. Add egg, season with salt and pepper, and mix well. Sift flour and baking powder into the bowl, and fold until well combined and no white streaks remain.
• Line a platter or baking sheet with paper towels. In the skillet, heat 3 tablespoons of the reserved sage oil over medium. Working in batches of four, spoon ¼-cupfuls of the batter into the skillet, flattening the fritters until they're just over 3 inches in diameter each. (They should look lacey.) Cook until fritters are set and golden and crisp underneath, about 3 minutes. Flip and cook until crisp on the second side (adding a little more sage oil if the pan looks dry), about 2 minutes. Transfer to the paper towel-lined platter and season with salt. Repeat with the remaining sage oil and batter, adding about 3 tablespoons of oil with each batch.
• Transfer fritters to a serving platter and garnish with the crispy sage leaves. Serve warm.

ZUCCHINI OR SUMMER SQUASH FRITTERS

Steps:

• 1. If planning to serve as soon as they're done, preheat oven to 250 degrees. Have a baking sheet lined with paper towels ready.
• 2. Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
• 3. In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes.
• 4. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheesecloth and wringing away.
• 5. Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt add a little bit more. Stir in onion, egg, flour, and some freshly ground black pepper.
• 6. In a large heavy skillet, heat 2-3 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don't become crowded and lightly nudge them flatter with the back of your spatula.
• 7. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more.
• 8. Drain briefly on paper towels then transfer to the baking sheet.
• 9. Then place into the warm oven until needed. Repeat the process, keeping the pan well-oiled, with remaining batter.
• 10. Cook's Note: I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
• 11. Do ahead: (This is the best part!) These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you're ready to use them, simply spread them out on a tray in a 325 degree oven until they're hot and crisp again.

ZUCCHINI FRITTERS

Steps:

• Toss zucchini, yellow squash, and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
• Combine corn muffin mix, baking powder, and paprika in a bowl. Stir in vegetables and eggs until well mixed.
• Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonfuls of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving.