Delicious yellow squash fritters make a great alternative to hash browns and prove that fried foods can be very healthy!
These yellow squash fritters make a nice, tasty and healthy alternative to potato pancakes or baked latkes. I make them often in the summer when yellow squash is abundant.
A great low carb alternative to high-carb fritters
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 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?
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
- Onion
- Egg
- Kosher salt and black pepper
- garlic powder
- Butter for frying
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:
- Start by shredding the squash in your food processor, then drain it on clean towels.
- Chop the onion and drain.
- Whisk the egg with the salt, pepper, and garlic powder. Mix in the squash and the onion.
- Fry spoonfuls of the mixture in butter, about 4 minutes per side over medium heat.
In what fat to fry them?
I usually fry them in butter, which is delicious and harmless. But some experts still urge us to limit butter. If you agree with them, there’s no reason not to use olive oil instead, which would be the healthiest option.
Whatever you use, do try to avoid using refined, bleached, and deodorized oils (RBD oils).
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!
Never miss a recipe!
I typically publish a new healthy recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
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.
More Healthy Recipes:
Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
