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A beloved Southern classic squash fritters recipe that is crispy on the outside, tender inside, simple to prepare, and perfect for summer squash use. Versatile as a side dish, snack, or appetizer.

Ingredients

Scale
  • 2 Medium/Large Yellow Summer Squash (about 4 cups grated)
  • ½ cup Sweet Onion, finely diced
  • 1 Large Egg
  • 1 cup All-Purpose Flour (add more if needed)
  • 2 Tablespoons Cornmeal (optional but recommended)
  • 1 teaspoon Kosher Salt (divided)
  • ¼ teaspoon Cracked Black Pepper
  • 1/16 teaspoon Cayenne Pepper (just a pinch)
  • ⅓ cup Oil for frying (enough to coat your pan bottom; peanut oil recommended)

Instructions

  1. Wash squash, trim the ends, and grate the yellow summer squash using a box grater.
  2. Finely dice the sweet onion.
  3. Place grated squash and diced onion in a colander set over a bowl, sprinkle 1/4 teaspoon kosher salt, stir gently, and let sit at least 1 hour to draw out moisture (optional but recommended).
  4. After resting, squeeze out as much liquid as possible using a clean kitchen towel or paper towels and discard the drained liquid.
  5. In a large bowl, combine the drained squash and onion with 1 large egg, 1 cup all-purpose flour (add more if needed), 2 tablespoons cornmeal (optional), the remaining kosher salt, cracked black pepper, and a pinch of cayenne; stir until the mixture is thick and holds together.
  6. If the batter is too watery, add flour 1 tablespoon at a time; if too dry, add a splash of beaten egg or milk to adjust consistency.
  7. Pour about 1/3 cup oil (or enough to coat the bottom of the skillet) into a cast-iron or heavy skillet and heat over medium-high until the oil is shimmering but not smoking.
  8. Use a small scoop or cookie scoop to drop even portions of batter into the hot oil, flatten each slightly with the back of the scoop, and avoid crowding the pan—fry in batches.
  9. Test-fry one fritter to check seasoning and oil temperature, then adjust seasoning or heat as needed.
  10. Fry each fritter about 3 to 4 minutes per side until golden brown and crispy, flipping carefully.
  11. Remove fried fritters with a slotted spatula and transfer to a paper-towel-lined plate to drain.

Notes

Draining the squash and onion for at least an hour and squeezing out moisture is key to avoid soggy fritters., If batter consistency is off, adjust with more flour, egg, or milk as needed., Cornmeal adds extra crunch and flavor but can be omitted for softer fritters., Heat oil until shimmering but not smoking to avoid greasy or undercooked fritters., Test-fry a single fritter first to verify seasoning and oil temperature before frying the whole batch., Fry in batches to maintain hot oil and crispiness., Use a scoop for even portion sizes and cooking consistency., Reheat leftovers in 375°F oven or air fryer to restore crispness; avoid microwaving., Fritters freeze well: freeze individually on a baking sheet, then store in freezer bags for up to 2 months., Season batter thoughtfully since salting and draining removes some salt from the squash., Cast iron pans work best for consistent heat and crispiness, but any heavy skillet is fine., Be cautious frying: use a splatter guard if necessary, handle hot oil carefully, and let oil cool before disposal.

Nutrition

Find it online: https://cookingcrumbs.com/easy-old-fashioned-squash-fritters-recipe/