Description
These Parmesan Yellow Squash Fritters are a delicious and easy-to-make appetizer or side dish that combines the mild sweetness of yellow squash with a crispy, cheesy crust. Perfectly pan-fried to golden perfection, they are great served with Ranch dressing or sour cream and green onions. Ready in just 15 minutes, these fritters make a fantastic way to use fresh squash in a flavorful, comforting dish.
Ingredients
Main Ingredients
- 2 small or 1 medium yellow squash (about 1 cup shredded)
- 1 large egg
- 1/3 cup all-purpose flour
- 1/3 cup shredded Parmesan cheese
- 1/4 teaspoon salt (optional, Parmesan cheese is naturally salty)
- 1/8 teaspoon ground black pepper
- Vegetable or olive oil for frying (about 2 tablespoons, more if cooking in batches)
Instructions
- Shred the squash: Using a box grater or food processor’s shredding blade, grate the yellow squash until you have 1 cup of firmly packed shredded squash.
- Remove excess liquid: Hold the shredded squash over a bowl or sink and squeeze out the liquid with your hands. Discard the liquid and transfer the drained squash to a medium-sized bowl.
- Mix the batter: In the same bowl, lightly beat the egg off to one side with a fork. Add the flour, Parmesan cheese, salt (if using), and pepper to the bowl. Stir everything together thoroughly using the fork, creating a batter-like mixture.
- Heat the skillet and oil: Place a large cast iron or nonstick skillet over medium heat and allow it to preheat until hot. Add about 2 tablespoons of vegetable or olive oil and heat for 1 minute or until the oil is hot and shimmering.
- Fry the fritters: Drop heaping 2-tablespoonfuls of the squash batter into the skillet, spacing the fritters so they don’t touch. If necessary, cook in batches adding more oil between batches. Cook for 3 to 4 minutes on the first side until the tops are set enough to flip—they won’t bubble like pancakes. Carefully turn and cook for an additional 2 to 3 minutes on the other side, or until golden brown and crispy.
- Serve warm: Remove the fritters from the skillet and serve immediately. They are delicious as a side dish to main entrees or as an appetizer with Ranch dressing, sour cream, and chopped green onions on the side.
Notes
- If your squash is very watery, squeezing out excess liquid is crucial to avoid soggy fritters.
- You can adjust the size of the fritters to bite-sized if preferred, but adjust cooking time accordingly.
- Using a cast iron skillet helps achieve a nicely crisped crust but a nonstick skillet works well too.
- Parmesan cheese adds saltiness, so taste the batter before adding extra salt.
- Serve these fritters immediately for the best texture, as they can lose crispness if left to sit.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
