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Delicious and crispy fritters made from fresh yellow squash, Parmesan cheese, and Panko breadcrumbs, perfect as a snack or side dish.

Ingredients

Scale
  • 3 medium yellow squash, grated
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs (Panko recommended for extra crunch)
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional)
  • Vegetable oil, for frying

Instructions

  1. Grate 3 medium yellow squash using a box grater.
  2. Place the grated squash in a clean kitchen towel or cheesecloth and press/squeeze out as much moisture as possible.
  3. Transfer the squeezed squash to a large bowl, sprinkle with 1 teaspoon salt, toss, and let sit 10 minutes to draw out more moisture.
  4. After resting, squeeze the squash again in the towel or cheesecloth to remove remaining liquid.
  5. Add 1/2 cup all-purpose flour, 1/4 cup grated Parmesan, 1/4 cup breadcrumbs (Panko recommended), 2 beaten eggs, 2 minced garlic cloves, 1/4 teaspoon black pepper, and 2 tablespoons chopped parsley (optional) to the bowl; stir until a thick batter forms that holds together.
  6. Pour vegetable oil to a depth of about 1/4 inch into a large skillet and heat over medium-high until hot but not smoking (a small drop of batter should sizzle on contact).
  7. Use a tablespoon or small ice cream scoop to drop spoonfuls of batter into the hot oil and flatten slightly with the back of the spoon to form fritters; fry in batches to avoid overcrowding.
  8. Fry each fritter about 3 to 4 minutes per side, or until crisp and golden brown, adjusting the heat as needed.
  9. Transfer finished fritters to a plate lined with paper towels to drain excess oil.

Notes

Pressing out squash moisture thoroughly and using Panko breadcrumbs are keys to extra crunch., You can substitute zucchini or other grated vegetables after squeezing out moisture., For gluten-free options, use gluten-free flour and breadcrumbs; for dairy-free, substitute Parmesan with nutritional yeast., Leftover fritters store in the fridge for up to 3 days; reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispness., Avoid microwaving leftovers as it softens the fritters.

Nutrition

Find it online: https://cookingcrumbs.com/crispy-parmesan-yellow-squash-fritters-recipe/