Name: Yellow Squash Fritters
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb. yellow squash, (unpeeled); 1/2 medium onion ((4 oz)); 1 large egg; 1 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 2 tablespoons unsalted butter (for frying)

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Delicious yellow squash fritters make a great alternative to hash browns. They are wonderfully crispy and flavorful!

I always loved fried foods. One of my biggest concerns, when I cleaned up my diet, was that I would no longer be able to enjoy them.

But as time goes by, I'm discovering that there are plenty of tasty recipes for fried foods that are low carb, keto, and gluten-free. You just need to find low-starch alternatives to starchy fried food. These yellow squash fritters are a great example. Kale fritters are another one.

Are they as good as potato pancakes?

Almost. These yellow squash fritters make a nice, tasty and nutritious alternative to potato pancakes or baked latkes. I make them often in the summer when yellow squash is abundant.

They taste great. But lacking the starch in potatoes, they are flimsy and delicate. So take great care when flipping them and when removing them from the skillet into a serving plate.

The more water you get out of the squash and onion, the sturdier they will be. You can also try adding flour (if you don’t mind the gluten) or coconut flour to absorb extra liquid – try 2 tablespoons coconut flour or ¼ cup all-purpose flour.

The ingredients you'll need

You'll only need a few simple ingredients to make these tasty fritters. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Yellow squash: I use a 1-lb. squash and I leave it unpeeled.

Onion: It's easy to chop it in your food processor.

Egg: I use large eggs in most of my recipes, this one included.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the fritters could end up too salty.

Garlic powder: You can also use fresh minced garlic.

Butter: I use it for frying. Oil works too.

How to make yellow squash fritters

It's so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. Start by shredding the squash in your food processor, then drain it on clean towels. You can also grate it by hand.

2. Chop the onion and drain.

3. Whisk the egg with the salt, pepper, and garlic powder. Mix in the squash and the onion.

4. Fry spoonfuls of the mixture in butter, about 4 minutes per side over medium heat.

How to make yellow squash fritters, a photo collage

Should I peel the skin off?

It's up to you, but I don't. The skin of yellow squash - just like the skin of zucchini - is completely edible. It's also thin and delicate, so it shouldn't interfere with the dish's texture.

In what fat to fry them?

I usually fry them in butter. Olive oil is another option. If you worry about its relatively low smoke point, you can use avocado oil instead. I do find that butter is the most flavorful.

What to serve with yellow squash fritters

They're very versatile and go with lots of main courses. But since they require frying, which is a fairly demanding task, I like to serve them with a hands-off baked main course.

So I often serve them with baked chicken thighs, with baked chicken wings, or with baked shrimp.

What about leftovers?

If you have leftovers, you can keep them in an airtight container in the fridge for 3-4 days.

You can reheat them in the microwave on 50% power, or in a 250F oven. They are also good cold, straight out of the fridge!

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Yellow Squash Fritters

Delicious yellow squash fritters make a great alternative to hash browns. They are wonderfully crispy!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 102kcal

Author: Vered DeLeeuw

INGREDIENTS

▢ 1 lb. yellow squash, unpeeled
▢ ½ medium onion (4 oz)
▢ 1 large egg
▢ 1 teaspoon Diamond Crystal kosher salt
▢ ¼ teaspoon freshly ground black pepper
▢ 1 teaspoon garlic powder
▢ 2 tablespoons unsalted butter for frying

INSTRUCTIONS

Shred the squash in your food processor using the shredding attachment. Place on clean towels and allow to drain for 10 minutes. You can also grate the squash by hand.
Finely chop the onion. Place in a colander to drain for 10 minutes.
Heat a large nonstick skillet over medium heat, about 5 minutes.
In a medium bowl, whisk the egg with the salt, black pepper and garlic powder. Add the grated squash and the onion and mix to blend.
Brush the skillet with half of the butter. Measuring ¼ cup per fritter, spoon the mixture onto the skillet. Fry without moving, 4-5 minutes, until you can see that the bottoms are browned.
Carefully flip to the other side and fry 4-5 more minutes, until browned on both sides. Brush the skillet with more butter and repeat with the remaining squash mixture.

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NOTES

Lacking starch, these fritters are quite fragile. The more water you get out of the squash and onion, the sturdier they will be. You can also try adding flour (if you don’t mind the gluten) or coconut flour to absorb the extra liquid. Try 2 tablespoons coconut flour or ¼ cup all-purpose flour.

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