If you're looking for summer squash recipes that are easy, cheesy and family friendly, Parmesan Yellow Squash Fritters is perfect! These pan-fried golden patties are crispy on the outside and filled with shredded yellow squash and cheese on the inside. 5 ingredients and 15 minutes from start to finish.
Dip these Southern favorites in Ranch dressing, top them with sour cream and green onions or serve them just as they are right out of the cast iron skillet next to your mashed potatoes and green beans.
Summertime is when gardens are overflowing with summer squash like yellow squash and zucchini. If you don't have a garden, the farmers markets and even grocery stores are loaded with these tender vegetables.
I planted late this year but some sweet friends shared their yellow and zucchini squash harvest with me. So, I treated myself (and my husband got to eat a few) to an extra helping of these cheesy, crispy fritters.
With the rest of the squash, I plan to make Chocolate Zucchini Bread with Nutella Glaze, One Bowl Lemon and Blueberry Muffins and Sausage and Summer Squash Casserole. Or I may make this refrigerator Sweet Heat Squash Pickles from my friend over at Southern Made Simple. Yum!
What you will need to make squash fritters
5 ingredients (salt is optional because Parmesan is salty) 15 minutes from start to finish!
How to make this recipe
Scroll down to the bottom of this post for the detailed, printable recipe. Pictures below will help guide you as you read the recipe.
- Squeeze the shredded squash over a bowl or sink. If the squash is fresh from the garden, more liquid will be squeezed out.
- Combine all the ingredients except oil in a bowl.
- Heat a cast iron or nonstick skillet over medium heat until hot; add oil and heat until hot. Spoon fritter batter into the skillet, being careful not to overcrowd them. Cook 3 to 4 minutes on the first side.
- Carefully flip them over with a flat spatula when the tops are set enough to flip. They won't bubble like a pancake. Cook them 2 to 3 minutes on the other side.
- Squeezing the liquid from the squash is way faster than letting it drain in a colander. It also saves a tree (or maybe a bush) by not pressing with a paper towel.
- If you plan to serve a crowd, double the recipe and quickly shred the squash using the food processor's shredding blade.
- Make ahead and reheat them in the air fryer or oven. (See air fryer tip below.)
- Save time washing dishes and avoid fritters sticking by using a seasoned cast iron skillet or nonstick skillet. Make sure to preheat the pan before adding the fritter batter.
Can I freeze them?
Yes. Freeze cooked squash fritters on a baking sheet in a single layer. Place the frozen patties in a large plastic zip-top bag and freeze until ready to serve up to 3 months.
How can I reheat them when frozen?
To reheat them in the air fryer, preheat the air fryer on 390 degrees for 3 minutes. Place the fritters in a single layer on the rack and air fry or roast at 360 degrees for 4 minutes. Turn and cook an additional 1 minute or until crispy on the outside and heated through in the center.
To reheat them in the oven, bake in a single layer on a lightly greased baking sheet pan and bake in a preheated 400 degree oven for 12 to 15 minutes or until crispy on the outside and heated through in the center.
Substitutions and Add-ins
- Zucchini and patty pan squash can be traded out for yellow squash if that's what you have an abundance of in your garden. No need to peel the skin.
- Trade out your favorite cheese like Cheddar, provolone, Swiss, Montery Jack or Romano for the Parmesan cheese.
- Stir in chopped jalapeno, red or green bell pepper, or poblano pepper.
- For a little heat, stir in 1/4 teaspoon hot sauce, 1/8 teaspoon cayenne pepper, or 1/2 teaspoon Cajun seasoning.
- Add 1/2 cup corn-fresh off the cob, canned or frozen
- Add 1/4 cup chopped onion or 1 tablespoon minced chives or green onion
- Instead of salt and pepper, add 1/2 teaspoon lemon pepper seasoning, Cavendar's Greek Seasoning, or Mrs. Dash original seasoning + a dash of salt.
- Crumbled bacon.
If you make this recipe I'd love to see it! Tag me on social media with #gritsandgouda or @gritsandgouda. Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to rate it 5 stars if you love it!
Parmesan Yellow Squash Fritters
- 2 small or 1 medium yellow squash (1 cup shredded)
- 1 large egg
- 1/3 cup all-purpose flour
- 1/3 cup shredded Parmesan cheese
- 1/4 teaspoon salt (optional-Parmesan is pretty salty)
- 1/8 teaspoon ground pepper
- Vegetable or olive oil for frying (about 2 tablespoons unless cooking in batches)
- Using a box grater or a food processor's shredding blade, shred the squash to get 1 cup firmly packed shredded squash.
- Working over a bowl or the sink, squeeze the squash with your hands. Discard the liquid and place the squash in a medium bowl.
- To keep from washing another bowl, lightly beat the egg off to one side of the bowl with a fork. Add all remaining ingredients except for the oil and stir together with the fork.
- Heat a large cast iron or nonstick skillet over medium heat until hot. Add oil and heat 1 minute or until hot. Drop the fritter batter by about heaping 2 tablespoonfuls in the skillet. Do not let the fritters touch, cooking them in batches, if necessary. You can make them smaller if you like. You will need a little more oil to fry them in batches.
- Cook the fritters 3 to 4 minutes on one side or until the tops are set enough to turn. They will not bubble like pancakes. Turn fritters and cook an additional 2 to 3 minutes on the other side or until golden.
- Serve immediately as a side dish to entrees or as an appetizer with Ranch dressing or sour cream and green onions.