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Cheesy Parmesan Yellow Squash Fritters

Crispy pan-fried fritters made with shredded yellow squash, Parmesan, and cheddar. A fun way to sneak in vegetables, ready in about 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 3 medium yellow squash grated
  • 1/2 tsp 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 tsp black pepper
  • 1/4 tsp garlic powder optional
  • 2 tbsp fresh parsley chopped, plus extra for garnish
  • 2 to 3 tbsp vegetable oil or olive oil for frying
  • Sour cream for serving

Method
 

  1. Place grated squash in a colander and sprinkle with salt. Let sit for 10 minutes to draw out excess water.
  2. Squeeze the squash tightly in a clean kitchen towel or cheesecloth to remove as much moisture as possible.
  3. In a large bowl, combine the squeezed squash, Parmesan, cheddar, flour, eggs, black pepper, garlic powder if using, and parsley. Mix until well combined.
  4. Heat oil in a large skillet over medium heat until shimmering.
  5. 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.
  6. Transfer to a paper towel-lined plate to drain. Serve warm with sour cream and extra parsley

Notes

Don't skip squeezing out the squash. Excess moisture is the main reason fritters turn out soggy instead of crispy. Reheat leftovers in a 350°F oven rather than the microwave to bring back the crunch.