Yellow squash is one of those vibrant summer vegetables that finds its way into nearly every garden and farmer’s market stand when the warm months roll around. If you’ve ever wondered about new and delicious things to do with yellow squash, one of the tastiest answers is frying up a batch of crispy, cheesy fritters. This recipe pairs the mild sweetness of fresh squash with the savory bite of parmesan, creating a dish that’s just as perfect for a light snack as it is for a hearty side.
In this article, we’ll take a closer look at the story behind summer squash, what makes yellow squash fritters so irresistible, and why parmesan is the perfect match for this seasonal favorite.
Every summer, there’s a certain rhythm that takes over the kitchen: the clink of Mason jars as vegetables get pickled, the sizzle of oil on the skillet, and the fragrance of fresh herbs snipped from the garden. For me, summer meals often circled back to recipes for summer squash, a vegetable that seemed to multiply overnight in the garden beds.
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Parmesan Yellow Squash Fritters
- Total Time: 30 minutes
- Yield: 10–12 fritters 1x
Description
Crispy, golden fritters made with fresh yellow squash, savory parmesan, and herbs. Perfect as a snack, side dish, or brunch addition, these easy-to-make fritters bring summer flavors to your table.
Ingredients
Instructions
1. Grate yellow squash and place in a bowl. Sprinkle with salt and let sit 10 minutes.
2. Transfer grated squash to a clean towel or cheesecloth and squeeze out excess moisture.
3. In a mixing bowl, combine drained squash, beaten egg, parmesan, breadcrumbs, garlic, herbs, and pepper. Stir until mixture binds; add extra breadcrumbs if too wet.
4. Heat oil in a skillet over medium-high heat.
5. Scoop 2 tablespoons of batter and flatten into ½-inch-thick patties.
6. Fry fritters 3–4 minutes per side until golden and crisp. Avoid overcrowding the pan.
7. Transfer fritters to a paper towel–lined plate and sprinkle with a pinch of salt while hot.
8. Serve warm with your choice of dipping sauce or as a side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 120
- Sodium: 250
- Fat: 7
- Carbohydrates: 10
- Protein: 5
I still remember wandering out in the heat of July to collect armfuls of bright yellow squash, their smooth skins glistening in the sunlight. Back inside, my family would gather around the kitchen table, brainstorming new things to do with yellow squash before the pile grew too tall. While casseroles and sautés were on repeat, the real showstopper was always yellow squash fritters.
A Summer Memory with Yellow Squash Fritters
The process felt like a small summer celebration in itself: grating the squash, squeezing out the water, mixing it with parmesan and fresh herbs, and watching golden fritters crisp in the pan. The entire house filled with the inviting aroma of fried squash and cheese. Gathering around the table, we’d stack them high on plates, inevitably sneaking one or two before they even reached the table. Those fritters weren’t just food; they were part of my family’s summer rhythm — simple, flavorful, and endlessly shareable.
Why Parmesan Fritters Are Irresistible
The magic of Parmesan squash fritters lies in their perfect balance of textures and flavors. On the outside, the fritters develop a crackling, golden crust that delivers an audible crunch with every bite. Inside, the mixture stays tender, slightly creamy, and bursting with the subtle sweetness of squash enhanced by a salty, savory kick from the parmesan.
As far as squash fritters recipes go, this one is surprisingly simple — an easy blend of shredded squash, grated cheese, breadcrumbs, and a quick pan fry. Yet the result is so satisfying that it feels like a dish crafted to impress. They’re equally at home on a brunch table beside eggs, served as a fun appetizer at summer parties, or tucked into lunch wraps for a bit of crispy-cheesy goodness.
Parmesan is more than just a flavor boost here; it acts as a binder and a browning agent, giving the fritters that signature crunch and irresistible umami depth. The combination makes this one of the most versatile recipes for summer squash, transforming a humble garden vegetable into something worthy of repeating week after week.
What You Need for Parmesan Squash Fritters
Every great dish starts with simple, fresh ingredients. For this easy recipe for yellow squash, you’ll need only a handful of staples you probably already have in your pantry. To make things extra clear, here’s a well-organized ingredient list with exact measurements:
| Ingredient | Measurement / Notes |
|---|---|
| Yellow squash | 2 medium (about 4 cups grated) – you can also use zucchini as a swap |
| Salt | 1 teaspoon (for drawing out excess moisture) + a pinch for seasoning |
| Large egg | 1, lightly beaten |
| Parmesan cheese | ½ cup finely grated – Pecorino Romano or Asiago also work as alternatives |
| Breadcrumbs (or flour) | ½ cup – regular, panko, or even almond flour for low‑carb option |
| Garlic | 1 clove, finely minced (optional but adds flavor punch) |
| Fresh herbs | 2 tablespoons chopped parsley, basil, or dill |
| Black pepper | ¼ teaspoon, freshly ground |
| Olive oil or neutral oil | 2–3 tablespoons, for pan-frying until golden |
Ingredient swaps:
- If you don’t have parmesan, sharp cheddar or feta also work well.
- Zucchini is the closest substitute if you’re out of yellow squash.
- For a gluten‑free version, try gluten‑free breadcrumbs or oat flour.
This mix makes 10–12 medium fritters, enough to serve 4 as a side dish.
Kitchen Tools That Make It Easy
- Box grater or food processor – for shredding the squash quickly and evenly.
- Mixing bowls – at least two: one for salting/draining the squash, another for mixing the batter.
- Clean kitchen towel / cheesecloth – crucial for squeezing out excess liquid so your fritters stay crispy, not soggy.
- Large skillet (cast iron or nonstick) – helps achieve that beautiful golden sear.
- Spatula or fish turner – makes flipping fritters safe and easy without breaking them apart.
- Paper towels & plate – for draining after frying, keeping them light and crunchy.
Step-by-Step Method for Perfect Crispy Fritters
- Prep the squash (10 minutes): Grate, salt, rest, then squeeze out water to keep fritters crispy.
- Mix the batter (5 minutes): Combine drained squash with egg, cheese, breadcrumbs, garlic, herbs, and pepper. Adjust consistency with breadcrumbs if needed.
- Shape the fritters (3 minutes): Scoop and press into ½‑inch thick patties.
- Fry until golden (10 minutes): Fry in hot oil 3–4 minutes per side until golden brown.
- Drain and serve (2 minutes): Transfer to paper towels and season lightly with salt.
Total time: ~30 minutes (15 prep, 15 cook). Yield: 10–12 fritters (4 servings).
Serving and Pairing Suggestions
- Classic dip pairing: Sour cream, yogurt-dill sauce, or marinara.
- Side dish: With grilled chicken, fish, or a fresh salad.
- Brunch upgrade: Topped with a poached egg and hot sauce.
- In wraps/sandwiches: Cooled fritters with lettuce and tzatziki.
- Vegetarian main: Layer with sliced tomato and mozzarella.
Storage & reheating: Refrigerate up to 3 days, reheat in skillet or toaster oven. Freeze in layers and bake from frozen at 375°F for about 15 minutes.
FAQ
Can you make yellow squash fritters ahead of time?
Yes, refrigerate batter or store cooked fritters up to 3 days. Reheat in skillet or oven for crispness.
Do you need to peel yellow squash?
No, the skin is tender, edible, and nutritious.
Can you bake fritters instead of frying?
Yes, bake at 400°F for 15–20 minutes. Less crispy but still tasty.
What cheeses work besides Parmesan?
Sharp cheddar, feta, or Pecorino Romano all make great substitutions.
How do you keep fritters from getting soggy?
Drain squash thoroughly and fry in properly heated oil.
Wrapping It Up
When you’re thinking of simple, delicious things to do with yellow squash, Parmesan fritters deserve a top spot. They transform an everyday garden vegetable into a crispy, cheesy, golden snack that feels equally welcome at brunch or summer dinner.
Among the many recipes for summer squash, this one stands out for its ease, flavor, and adaptability. Experiment with cheeses, swap zucchini, or play with herbs — you’ll always end up with a dish that delights.
So next time your garden or market delivers an abundance of squash, grab your grater and skillet. A stack of golden fritters is just minutes away — and could become your signature summer recipe.
