yellow squash fritters on white plate
Finally fall is here and I am still trying to make use of the massive amounts of zucchini and yellow squash from my garden. I found that these fritters are not only quick, but are also a nice break from breads, stir-fry, tarts, and the other numerous zucchini-yellow squash combination (Frankenstein) recipes I have tried this summer. These fritters are deliciously crispy on the outside and are melt-in-your-mouth fluffy on the inside. This recipe was inspired by the zucchini fritter recipe from Smitten Kitchen with some modifications to accommodate what I had readily available in my kitchen. If you have the ingredients don’t skip out on the delicious lemon sour cream – believe me.. my husband gave me the stink eye about this notion (he normally sticks to plain sour cream or cottage cheese with his potato latkes) but was blown away by the flavor this topping brought to the dish.
Yellow Squash Fritter Ingredients
1 pound yellow squash
1 teaspoon coarse kosher salt
1 egg (lightly beaten)
1/2 cup white flour
1/2 teaspoon baking powder
1/2 teaspoon – 1 teaspoon (depending on your taste) garlic powder
1/2 teaspoon – 1 teaspoon (depending on your taste) onion powder
1/4 cup grated Parmesan cheese
ground black pepper (to taste)
pure olive oil
Garlic Lemon Sour Cream Topping
1 cup sour cream
juice from 1/2 a lemon
1/4 teaspoon lemon zest
1 teaspoon fresh garlic paste or 1 -2 clove minced garlic
salt – to taste
Cut yellow squash in half length-wise and dispose ends. Grate the squash using either a hand grater (with large holes) or food processor with shredding blade attachment.
Grated yellow squash
Add the grated yellow squash to a large mixing bowl and mix in 1 teaspoon of coarse Kosher salt and let this mixture sit for about 10 minutes. During these 10 minutes pre-heat oven to 200 degrees, cover a cookie sheet in parchment paper and add to warmed oven. Mix together the 1/2 cup flour and the 1/2 teaspoon baking powder. After 10 minutes pour the grated squash into a clean dish towel, roll up the towel and twist over the sink to remove excess water from the squash – dont skip this.. this is what makes these little guys crispy!
Return the now-shriveled yellow squash to the mixing bowl and add the egg, pepper, garlic powder, onion powder, grated Parmesan and the flour/ baking powder mixture. Stir until combined.
yellow squash batter with scooper
Heat the olive oil over medium to high heat in heavy pan or skillet ( I used my cast iron Staub – obsessed) until the oil is shimmering. Gently drop a spoonful of fritter mixture into oil, flatten with spoon, and fry for a couple minutes on each side until golden brown.
frying yellow squash fritters
Remove the browned fritters from the oil with spatula and let them drain on a plate covered in paper towels. After the fritters have drained, remove from paper-towel plate and gently place them onto cookie sheet in warm oven. When all the fritters are in the oven let them remain there for an additional 5 to 10 minutes to crisp to their full potential.
For the Topping:
Combine the sour cream, lemon juice, garlic, lemon zest, and salt. Put this on top of each individual fritter or serve on the table with warm fritters!
Yellow Squash fritters on baking sheet
Remove fritters from the oven and serve immediately with garlic lemon sour cream sauce.
** These can also be frozen and reheated at 325 degrees to be enjoyed at a later date – this was my goal since I am 39 weeks pregnant and am trying to stock up on some freezer treats, but we ate every single fritter. Enjoy!
yellow squash fritter on green plate