Best 5 Yellow Squash Fritters Recipes
Yellow squash fritters are a delightful and versatile dish that can be enjoyed as a main course or side dish. They are made with a combination of grated yellow squash, all-purpose flour, eggs, milk, and seasonings. This particular recipe also includes grated onion and garlic for extra flavor. The fritters are then pan-fried until golden brown and crispy on the outside, while remaining tender and flavorful on the inside. Serve them with a dollop of sour cream or your favorite dipping sauce.
In addition to the traditional fritter recipe, the article also provides three variations:
**Zucchini and Corn Fritters:** This variation combines yellow squash with zucchini and corn for a colorful and flavorful fritter.
**Sweet Potato and Black Bean Fritters:** This recipe uses sweet potatoes and black beans for a hearty and satisfying fritter.
**Apple and Cheddar Fritters:** This unique variation features apples and cheddar cheese for a sweet and savory fritter that is perfect for breakfast or brunch.
With so many delicious options to choose from, you are sure to find a yellow squash fritter recipe that you will love.
ZUCCHINI AND YELLOW SQUASH FRITTERS
A tasty and colorful summer dish, goes well as a side or, if you're me, it can make an entire meal (with some sour cream for dipping)! I'd been seeing all the reviews of zucchini fritters lately, but since I had yellow squash in the fridge, I decided to mix them up. Not exactly ground-breaking, but it made a wonderful little treat! If you prefer a little more bite, these would porbably be great spiced up with some cayenne. I also might try using sharp cheddar instead of the parm in the future.
Provided by race100miles
Categories Vegetable
Time 20m
Yield 8-10 fritters, 2-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove seeds from the squash and zucchini, then coarsely grate them so that they have a rope-like texture. Using a food processor would work, too.
- Add 1 tsp salt to the zucchini and squash and let it sit for 10 minutes. Then remove as much water as possible from the zucchini and squash. You can do this by placing it in a colander and pressing with a spoon, or by wrapping it in a clean dishcloth and squeezing.
- Add onion, cheese, parsley, and the egg, then season with salt and pepper.
- In a separate bowl, whisk together the flour and baking powder, then add the flour into your zucchini and squash mixture and mix well.
- Heat the 2 tbs oil in a skillet over medium-high heat. Then drop handfuls of the mixture into the oil and flatten with your spatula. Let them fry on one side for 2:30-3 minutes, then flip and fry for another 2 minutes. Remove from pan and place them on a paper towel to drain. Repeat until you've used all your batter.
- Serve warm, with sour cream for dipping.
Nutrition Facts : Calories 435.9, Fat 24.6, SaturatedFat 6.4, Cholesterol 115, Sodium 1982.5, Carbohydrate 36.2, Fiber 4, Sugar 7.3, Protein 19.2
YELLOW SQUASH FRITTERS
A tasty way to use up left-over stewed yellow squash. My family enjoys these so much that I usually purposely stew too much squash in order to have enough to make these fritters. I normally serve them with a baked or roasted meat, green beans and cole slaw.
Provided by Gwanny Hill
Categories Vegetable
Time 20m
Yield 10-12 fritters
Number Of Ingredients 6
Steps:
- Preheat vegetable oil at one inch depth in a heavy skillet on medium heat.
- Combine cooked squash, beaten egg, flour, pepper and salt.
- Add Parmesan cheese.
- Drop squash mixture by tablespoonsful into the hot oil.
- Cook to a golden brown, turning once.
- Drain on a rack over paper towels.
- Serve immediately--fritters are also good served at room temperature.
MOM'S YELLOW SQUASH FRITTERS
In the mid-Atlantic coastal area, we make our fritters with raw grated squash. I didn't find any recipes here that did, so I hope you will try these. Mom always made a huge batch of these for us. She had the magic touch! I always look forward to making squash fritters every summer. Note: I use either Canola oil or olive oil to make them healthier. I still use the butter because the fritters just taste better fried in butter. Even better, go out in your garden and bring in fresh squash to make this dish! Note: Corrections on July 17 include: 1 egg, beaten and 1 tsp. baking powder I cannot believe I left those ingredients out - I must have been tired. Sorry.
Provided by Debaylady
Categories Vegetable
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the squash, onion, salt, sugar, oil and beaten egg. Stir to blend.
- Combine the baking powder with the flour. Add to squash mixture and blend together until you do not see any flour.
- In a heavy skillet, over medium high, melt the butter.
- Drop spoonfuls of the squash batter into the hot butter. Watch carefully as you do when making pancakes. After a couple of minutes, carefully turn to lightly brown the other side.
- As you continue to fry the fritters, you may find that you need to add more butter to the pan and melt it before adding more spoonfuls of the squash batter.
- Cooking time denotes making the whole batch.
- Note: Add more sugar and flour if you desire.
YELLOW SQUASH FRITTERS
This was given to me by a member of our church. I was looking for other ways to fix our fast growing squash.
Provided by Ka Garrett
Categories Vegetables
Number Of Ingredients 8
Steps:
- 1. Mix everything together add one egg at a time you may not need two. Place in pan by spoonfuls if they are high in the middle slightly flatten with the back of the spoon. Fry in hot oil until light brown Don't leave these for a second they will burn fast...
YELLOW SQUASH FRITTERS
Hubby grew up on a farm. With summer vegetables in abundance his family looked forward to his grandmother's squash fritters. I made a small adjustment to the recipe and hope you enjoy the fritters as much as we do!
Provided by Win Spicer
Categories Vegetables
Number Of Ingredients 8
Steps:
- 1. Mix everything together in a large bowl until well blended.
- 2. Melt butter in large skillet over medium heat. When sizzling drop mounds of squash mixture into heated butter. Don't crowd them.
- 3. Fry 3-4 minutes or until bottoms are golden brown then flip over. Fry for roughly 2-3 until golden brown. Do not leave them as they might brown quickly.
- 4. As each are done, place on a cookie sheet lined with paper towels. May place cookie sheet in a 250 degree oven to keep fritters warm.
Tips:
- When selecting yellow squash for fritters, choose ones that are small and tender. Avoid large, mature squash, as they tend to be watery and less flavorful.
- To ensure evenly cooked fritters, use a large skillet or griddle and maintain a moderate heat. Overcrowding the pan will cause the fritters to steam rather than fry.
- For crispy fritters, use a combination of all-purpose flour and cornmeal. The cornmeal will add a nice texture and flavor.
- Add grated zucchini or carrots to the batter for extra vegetables and nutrients.
- Serve yellow squash fritters with a variety of dipping sauces, such as ranch dressing, sour cream, or salsa.
Conclusion:
Yellow squash fritters are a delicious and versatile side dish or snack that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your own taste preferences. With their golden-brown exterior and tender, flavorful interior, yellow squash fritters are sure to be a hit with everyone at the table.
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