Description
Crispy, golden Parmesan yellow squash fritters that transform simple summer squash into irresistible bites packed with flavor and texture.
Ingredients
Scale
- 2 small or 1 medium yellow squash (1 cup shredded)
- ⅛ teaspoon fresh ground black pepper
- 1 large egg
- ⅓ cup all-purpose flour
- ⅓ cup shredded Parmesan cheese
- ¼ teaspoon salt (optional)
- 2 tablespoons vegetable or olive oil (plus extra for batches)
Instructions
- Shred yellow squash using a box grater or food processor to yield 1 cup.
- Squeeze shredded squash to remove excess moisture (about 2–3 tablespoons liquid).
- In a medium bowl, beat the egg lightly. Add squeezed squash, flour, Parmesan, salt (if using), and pepper. Stir until just combined.
- Heat a skillet over medium heat. Add oil and heat until shimmering (about 350°F).
- Drop heaping 2-tablespoon portions of batter into hot oil. Do not overcrowd the pan.
- Cook 3–4 minutes on one side until edges are set and bottoms are golden brown. Flip and cook 2–3 minutes more.
- Transfer to plate and serve immediately for maximum crispiness.
Notes
Shred squash ahead of time and store in fridge to save time. For gluten-free version, use almond or gluten-free flour. Substitute nutritional yeast for dairy-free option. To reheat, use toaster oven or air fryer to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 fritters
- Calories: 93
- Sugar: 1g
- Sodium: 185mg
- Fat: 4.8g
- Saturated Fat: 2.1g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 8.4g
- Fiber: 1.2g
- Protein: 6.2g
- Cholesterol: 47mg
Keywords: yellow squash, fritters, parmesan, vegetable appetizer, crispy snacks