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Crunchy fritters made with grated yellow squash, Parmesan and cheddar cheeses, flour, and spices, pan-fried until golden and crispy. A quick snack or side dish with a soft, cheesy center and crisp edges.

  • Total Time: 35 minutes
  • Yield: Approximately 8-10 fritters 1x

Ingredients

Scale
  • 3 medium yellow squash, grated
  • 1/2 teaspoon salt
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 2 tablespoons chopped fresh parsley
  • 2–3 tablespoons vegetable oil or olive oil, for frying

Instructions

  1. Grate 3 medium yellow squash and place in a colander.
  2. Sprinkle squash with 1/2 teaspoon salt and let sit about 10 minutes to draw out moisture.
  3. Wrap the squash in a clean kitchen towel or cheesecloth and squeeze tightly to remove as much liquid as possible.
  4. In a large bowl combine the drained squash, 1/2 cup grated Parmesan, 1/2 cup shredded cheddar, 1/3 cup all-purpose flour, 2 beaten eggs, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder (optional), and 2 tablespoons chopped parsley; stir until a thick, uniform batter forms.
  5. Heat 2–3 tablespoons vegetable or olive oil in a large skillet over medium heat until shimmering.
  6. Scoop about 1/4 cup batter per fritter into the hot skillet, gently press each mound into a patty, and avoid crowding the pan.
  7. Cook fritters 3–4 minutes per side, adjusting heat as needed, until both sides are golden brown and crisp.
  8. Transfer cooked fritters to a paper towel–lined plate to drain excess oil.
  9. If making multiple batches, keep cooked fritters warm in a 200°F (95°C) oven.

Notes

To achieve crispy fritters, salt the grated squash and let it rest for at least 10 minutes to draw out moisture, then squeeze thoroughly to remove excess water., These fritters are delicious served with sour cream or Greek yogurt, as well as with salsa, guacamole, or tangy dipping sauces., Zucchini can be used instead of yellow squash as a substitute., Batter can be made a few hours ahead and chilled in the fridge; stir before frying., Leftover fritters keep in the fridge up to 3 days and reheat well in a 350°F (175°C) oven for 10-15 minutes to maintain crispness., Freezing is possible but may affect texture; reheat in a hot oven to help crisp them up.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish

Nutrition

  • Serving Size: 1 fritter
  • Calories: Approximately 150 calories per fritter
  • Fat: Approximately 9g fat per serving
  • Carbohydrates: Approximately 10g carbohydrates per serving
  • Protein: Approximately 6g protein per serving