Best Squash Fritters Recipes

EASY SQUASH FRITTERS

Steps:

• Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
• Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.

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.

APPLE CIDER-GLAZED CHICKEN THIGHS WITH BUTTERNUT SQUASH FRITTERS

Steps:

• For the butternut squash fritters: Place the squash, apple, ginger, egg, breadcrumbs, sage, rosemary, salt and pepper into a large bowl and stir together to combine.
• Heat a large nonstick skillet over medium-high heat and coat the bottom with about 1/4 inch of oil. When the oil shimmers, scoop heaping tablespoons of the squash mixture and drop gently into the oil, pressing with the back of the spoon to slightly flatten. Fry in batches until brown and crisp, about 3 to 4 minutes per side. Drain on a plate lined with lightly crumpled paper towels. Sprinkle lightly with more salt before serving. Makes about 2 dozen fritters.
• For the apple cider-glazed chicken thighs: Heat the oil in a large skillet over medium-high heat. Season the chicken thighs on each side with 1 teaspoon salt and 1 teaspoon pepper, then cook in batches on each side until golden brown, about 5 minutes per side. Remove and set aside.
• Lower the heat to medium and add the onions and 2 sprigs of thyme to the pan. Season with salt, add a little water, and scrape up the browned bits from the bottom of the skillet until the onions are golden and softened, about 5 minutes. Stir in the apple cider, vinegar and the reserved liquid from squeezing out the squash and apple. Simmer until reduced, 5 minutes.
• Remove the thyme leaves from the remaining 2 sprigs of thyme, then finely chop the thyme, parsley, and tarragon. Set aside.
• Whisk the butter into the reduced sauce, then add the chicken thighs back to the pan to warm through for 2 or 3 minutes, coating with the glaze and sprinkling with the fresh herbs. Check that the thighs have reached an internal temperature of 165 degrees F, then serve with the Butternut Squash Fritters.

SQUASH FRITTERS

Steps:

• Grate the squash with a cheese grater into mixing bowl.
• Add the cheese, onion and egg.
• Mix together and then add flour until it is almost a dry mix.
• Heat oil in skillet and drop spoon size amounts of mixture into hot grease and take spoon and flatten them to make into shape of pancake.
• Fry until golden brown and sprinkle with salt.

PATTY PAN SQUASH FRITTERS

Steps:

• Before shredding, cut out the stem of the squash, but there's no need to peel it. Remove any large seeds, especially if using a large squash.
• Preheat about 1/2 inch oil (I prefer olive oil) over medium-high heat in a deep skillet.
• Place the squash and onions into a large bowl.
• Beat the eggs, milk and oil into the squash/onion mixture. Then add the flour, baking powder, salt and pepper and mix all until combined.
• Scoop batter using a 1/4 cup measure and drop batter into hot oil. Do not crowd.
• Cook until brown, turn with a spatula and cook the other side until brown.
• Drain on paper toweling.
• Add oil to pan when necessary.
• Keep warm until served.
• Serve with horseradish sauce, ketchup or whatever you like. They are great as is!

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 AND YELLOW SQUASH FRITTERS

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.

BACON AND SPAGHETTI SQUASH FRITTERS WITH ROASTED RED PEPPER SAUCE

Steps:

• Bacon-Spaghetti Squash Fritters: Place spaghetti squash in large bowl. Add bacon, green onions, eggs, and cheese. Stir to combine. Add flour and mix until combined. Form into patties and reserve.
• Heat large saute pan over medium-high heat. Add 2 tablespoons reserved bacon fat. Add fritters in batches and cook until well browned on both sides, approximately 2 to 3 minutes per side.
• Romesco Sauce: Place all ingredients except oil, salt, and pepper in food processor and pulse to combine. Slowly add in olive oil and season with salt and pepper. Serve alongside the fritters.

YELLOW SQUASH FRITTERS

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.

SPAGHETTI SQUASH FRITTERS

Steps:

• Place the squash in a large bowl. If it's too moist, wrap it in some paper towels and squeeze out the excess liquid.
• Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well.
• Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine.
• Heat a large skillet over medium heat. Add enough oil to coat the pan, and when it's hot, spoon the squash mixture to form fritters of your desired size; 1/4 cup per fritter works well.
• When the fritters are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the other side until crisped, about 5 minutes longer. Serve hot.

YELLOW SQUASH AND CORN FRITTERS

Steps:

• 1. Put squash and corn in a large bowl. Add beaten eggs and cooled melted butter; stir well.
• 2. Add flour, baking powder, salt, and sugar. Add black pepper if using. Mix well.
• 3. Drop 1-2 tablespoons of batter for each fritter into a heavy skillet with about 1/2 inch hot oil. Fry until browned, turning once. Drain on paper towels and then place on serving plate.

FAST AND EASY SPAGHETTI SQUASH FRITTERS

Steps:

• The best way to cook Spaghetti Squash is to stab it a few times with a small knife. Microwave on High for 7 minutes, roll it over, and nuke til it gives when you push on it (about 7 minutes depending on the size of your squash). Cool til you can handle it. Chop off the stem end, cut lengthwise, scoop out the fibers and the seeds. With a fork, scrape out the spaghetti. Mix with all other ingredients and pan fry by large spoonfuls til crispy and golden brown. Warning -- These are addictive!

BUTTERNUT SQUASH FRITTERS

Steps:

• Blot excess moisture from Green Giant Veggie Spirals® Butternut Squash with paper towel. Combine butternut squash, flour, Parmesan cheese, eggs, and sage in large bowl. Season with salt and pepper. Stir gently until mixture is just combined.
• Heat 1 tablespoon olive oil in large nonstick skillet over medium heat and cook 4 pancakes (use about 3 tablespoons mixture per pancake), turning once, until pancakes are golden brown, about 6 minutes. Repeat with additional oil and batter.
• Drain pancakes on paper towel-lined plate.
• Serve pancakes with plain Greek yogurt or sour cream, if desired.

MOM'S YELLOW SQUASH FRITTERS

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.

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.

GLUTEN-FREE SUMMER SQUASH FRITTERS

Steps:

• Place a griddle over medium heat.
• Combine squash, onion, and jalapeno pepper in a small bowl.
• Combine rice flour, gluten-free flour, flaxseed meal, and baking powder in a medium-sized bowl. Stir in water. Add squash mixture and stir to coat; batter should be moist, but not liquid.
• Spray the hot griddle with cooking spray. Scoop batter onto the griddle and fry about 3 minutes. Flip and fry for another 3 minutes, or longer if you want a more browned edge. Repeat with remaining batter.

SUMMER SQUASH FRITTERS WITH BASIL & LEMONY SOUR CREAM

Steps:

• In a medium bowl, toss together the grated squash and the salt. Line a fine-mesh sieve with several layers of paper towels or cheesecloth. Add salted squash to the sieve and place over a bowl to drain. Let sit for five minutes then gather up the sides of paper towels or cheesecloth and gently squeeze the liquid out of the squash (there will probably be quite a bit).
• Add the egg to a medium bowl and beat lightly with a fork. Add the flour, basil, onion, black pepper, and the squash. Stir with fork to combine.
• Place a large skillet over medium heat. Add 1 - 2 tablespoons of olive oil, enough to lightly coat most of the bottom of the skillet. Once the oil is hot, add fritter mixture to pan in approximately 2 tablespoon increments, working quickly to spread the fritter into a round shape before it begins to cook. I usually cook 3 fritters at a time; any more and the pan gets crowded and it's hard to manage them all. Cook for 1-2 minutes, until golden brown, and flip to cook the other side until golden and the fritter is cooked through, about 1-2 more minutes. Transfer to a paper-towel-lined plate. Add more oil to the pan and repeat with remaining batter.
• To make the sour cream topping, add the sour cream, zest, juice, and salt to a bowl and stir to combine.
• Serve fritters right away, topped with a drizzle of lemony sour cream and garnish with basil leaves if desired.

SQUASH-BLOSSOM FRITTERS

Steps:

• Make the batter: Stir, using a whisk, 1 cup flour, salt, and pepper in a medium bowl. Whisk the egg and the beer together in a small bowl. Slowly pour the egg mixture into the flour mixture, stirring constantly with a fork, until almost combined. The batter will be slightly lumpy. Let stand for 30 minutes.
• Fill and fry the blossoms: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 375°F Gently open the petals of the blossoms using a paring knife and carefully remove the pistils without tearing the petals. Combine the remaining flour and cayenne pepper in a medium bowl, add the cheese, and toss until the cubes are coated. Place one cube inside each blossom and twist the ends to close. Dip blossoms, holding them at the petal end, one at a time into batter. Wipe excess batter from blossom against the side of the bowl.
• Carefully ease 3 blossoms into hot oil and fry, turning once with a slotted spoon until golden brown - about 4 minutes. Remove with a slotted spoon and drain on a wire rack. Repeat with remaining blossoms. Serve immediately with lemon wedges.

SQUASH PATTIES [OR FRITTERS]

Steps:

• 1. Cook squash, covered, in boiling water 10 to 15 minutes or until tender. Drain. Mash enough squash to measure 1 cup; reserve any remaining squash for use in other recipes
• 2. Combine 1 cup mashed squash and egg; stir well.
• 3. Combine flour, cornmeal, baking powder and salt; Add squash mixture stir well.
• 4. Heat oil to medium high. Drop by level tablespoons into hot oil. Cook until golden brown, turning once.
• 5. Drain well on paper towels. Yields 2 dozen.
• 6. You can use zucchini also. I use grated squash, not cooked, 3 tbsp flour, 3 tbsp cornmeal, 1 egg, about 1/2 onion, Pinch of salt, a dash or two pepper. Just wantged to give you the more, or less, original recipe with my former mother-in-law's modification last.

SUMMER SQUASH FRITTERS: KOLOKETHOKEFTAIDE

Steps:

• In a large saute pan, heat 1/2 cup olive oil on medium high heat. Sweat the squash and the onion together until very soft.
• In a food processor, puree the squash mixture. Drain well to get out extra moisture. Put in a bowl with cheese, butter, bread crumbs, eggs, scallions, thyme, salt, and pepper. Mix well. Let it stand for 1 hour, refrigerated.
• Roll into about 2-inch balls. Lightly dredge in the flour and fry in the remaining olive oil and butter until golden brown.