Delicious yellow squash fritters make a great alternative to hash browns. They are wonderfully crispy!
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 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.
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.
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 many 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
INGREDIENTS
- 1 lb. yellow squash, unpeeled
- 1/2 medium onion (4 oz)
- 1 large egg
- 1 teaspoon kosher salt
- 1/4 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.
- 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 1/4 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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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.