Yellow squash fritters are one of those recipes that turn a vegetable nobody’s excited about into something people actually fight over. Shredded squash, two cheeses, and a quick pan-fry, and you end up with crispy, golden patties that disappear faster than I expect every single time. I make these whenever zucchini and squash start piling up in the kitchen and I need a way to use them that doesn’t feel like a chore.
The squeezing step is the one thing you can’t skip. Squash holds a surprising amount of water, and if you don’t get rid of it, the fritters turn soggy and fall apart in the pan instead of crisping up.
A Few Ingredient Notes
Yellow squash: Look for squash that’s firm with no soft spots. Zucchini works as a 1:1 swap if that’s what you have, and a mix of both is fine too.
Parmesan: This is where most of the savory flavor comes from. Pecorino Romano works as a sharper substitute. I wouldn’t skip it for nutritional yeast unless you’re avoiding dairy specifically the flavor isn’t quite the same.
Cheddar: Adds meltiness alongside the Parmesan’s sharpness. Sharp cheddar gives the best contrast.
Flour: All-purpose binds everything together. Almond flour works for a gluten-free version, though the texture comes out a little denser.
Fresh parsley: Brightens the whole thing up. Chives or a little cilantro work as substitutes if that’s what’s on hand.
Getting the Texture Right
Squash releases a lot of water once it’s grated, and that water is the enemy of a crispy fritter. Sprinkle the grated squash with salt and let it sit for 10 minutes — the salt pulls moisture out faster. Then squeeze it hard in a clean kitchen towel or cheesecloth. You’ll be surprised how much liquid comes out. The drier the squash, the crispier the final fritter.
Don’t skip the resting step even if you’re in a hurry. Skipping it is the single most common reason these turn out mushy instead of crisp.
Cheesy Parmesan Yellow Squash Fritters
Ingredients
Method
- Place grated squash in a colander and sprinkle with salt. Let sit for 10 minutes to draw out excess water.
- Squeeze the squash tightly in a clean kitchen towel or cheesecloth to remove as much moisture as possible.
- In a large bowl, combine the squeezed squash, Parmesan, cheddar, flour, eggs, black pepper, garlic powder if using, and parsley. Mix until well combined.
- Heat oil in a large skillet over medium heat until shimmering.
- Scoop about 1/4 cup of batter per fritter into the skillet, flattening slightly into a patty shape. Cook 3 to 4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain. Serve warm with sour cream and extra parsley
Notes
Questions About This Recipe
Can I use a different squash?
Zucchini works just as well and has a similar texture. A 50/50 mix of zucchini and yellow squash is good too if you have both on hand.
Can I make the batter ahead?
Yes, a few hours ahead is fine. Stir it again before frying since some liquid tends to settle at the bottom.
How do I store leftovers?
Airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 to 15 minutes to bring back the crispness, the microwave will leave them soft.
What should I serve these with?
Sour cream or Greek yogurt are the classic pairing. Salsa or a tangy dipping sauce both work well too if you want something with more punch.
