Simple Homemade Zucchini and Yellow Squash Fritters

I’m always trying to find creative ways to use up all the zucchini and yellow squash from our garden, and these fritters have become my favorite solution. They’re so simple to make – I just grate the squash, mix it with a few pantry staples, and pan-fry them until golden.

The kids love them because they taste like little savory pancakes, and my husband appreciates that they’re ready in under 30 minutes.

I like to serve them as a side dish with dinner, but they also make a great snack with a dollop of sour cream or even as part of a weekend breakfast spread.

Best Zucchini Varieties to Choose

For fritters, medium-sized zucchini are your best bet – they’re usually 6–8 inches long and not too thick.

The really large, end-of-summer zucchini tend to be more watery and have larger seeds, which isn’t ideal for fritters.

When shopping, look for firm zucchini with smooth, unblemished dark green skin. A good tip is to grate your zucchini and then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth – this helps prevent soggy fritters.

If you can only find larger zucchini, just scoop out the seedy center before grating to keep your fritters from getting too wet.

Alternative Ingredient Options

This fritter recipe is pretty forgiving and allows for several easy swaps:

• Zucchini and yellow squash: You can use all zucchini or all yellow squash if that’s what you have. Other grated vegetables like carrots or patty pan squash work well too. Just make sure to squeeze out excess moisture from whatever veggie you choose.
• Parmesan/Romano cheese: Any hard, aged cheese will work here. Try Pecorino, Asiago, or even sharp cheddar. If you’re dairy-free, try nutritional yeast instead – use about 1/3 cup.
• Egg: This is important for binding, but if you’re vegan, you can try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes).
• All-purpose flour: Feel free to use whole wheat flour, gluten-free all-purpose flour blend, or chickpea flour. Just note that chickpea flour might make the fritters slightly denser.
• Fresh parsley: Other fresh herbs like dill, basil, or chives work great. If using dried herbs, reduce the amount to 1 teaspoon.
• Canola oil: Any neutral cooking oil works well – try vegetable oil, grapeseed oil, or light olive oil. Just avoid oils with strong flavors like extra virgin olive oil or sesame oil.

Cooking Mistakes You’ll Want to Avoid

The biggest challenge when making zucchini fritters is dealing with excess moisture – failing to properly drain your grated squash will result in soggy fritters that won’t crisp up properly, so make sure to salt the grated vegetables and let them sit for 10-15 minutes before squeezing out all the liquid.

Another common mistake is overcrowding the pan, which causes the fritters to steam instead of fry – leave enough space between each fritter and cook them in batches if needed for that perfect golden-brown crust.

The temperature of your oil is crucial too – if it’s not hot enough (around 350°F), your fritters will absorb too much oil and become greasy, but if it’s too hot, they’ll burn on the outside while staying raw in the middle.

For the crispiest results, keep your finished fritters warm in a 200°F oven while cooking the remaining batches, and resist the urge to press down on them while cooking – this releases more moisture and makes them dense instead of light and crispy.

Delicious Accompaniments for Squash Fritters

These crispy squash fritters make a great side dish, but they can easily become the star of the meal with the right accompaniments.

A dollop of cool sour cream or Greek yogurt on top is always a good starting point – the creamy tanginess pairs perfectly with the savory fritters.

For a light summer meal, serve them alongside a fresh tomato salad or cucumber salad to balance out the fried goodness.

If you’re making these for dinner, they go really well with grilled chicken or fish, plus you can add a squeeze of lemon juice over everything for extra brightness.

Proper Storage Guidelines

Keep Fresh: These fritters stay good in the fridge for up to 3 days when stored in an airtight container. I like to place a paper towel in the container to absorb any extra moisture – this helps keep them nice and crispy. They make great leftovers for quick lunches!

Freeze: You can freeze these tasty fritters for up to 2 months! Just lay them flat on a baking sheet until frozen solid, then transfer to a freezer bag. Place wax paper between layers to prevent sticking. This is super handy when you have extra summer squash to use up.

Crisp Up: To get your fritters crispy again, pop them in a skillet over medium heat for a few minutes on each side. Or place them in the oven at 350°F for about 10 minutes. If reheating from frozen, no need to thaw first – just add a few extra minutes to the heating time.

Preparation Time	15-25 minutes
Cooking Time	20-30 minutes
Total Time	35-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 20-25 g
• Fat: 35-40 g
• Carbohydrates: 60-65 g

Ingredients

• 1 medium zucchini (grated and squeezed dry to remove excess moisture)
• 1 1/4 tsp salt
• 2 tbsp canola oil (for frying)
• 1 tbsp fresh parsley (finely chopped)
• 1/2 cup grated Parmesan cheese (freshly grated preferred for better flavor)
• 2 small yellow squash (grated and squeezed dry)
• 1 egg (room temperature)
• 1/2 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1 tsp ground black pepper
• 1 small sweet onion (finely minced, about 1/4-inch pieces)
• 1/2 tsp baking powder

Step 1: Prepare and Drain the Vegetables

• 1 medium zucchini
• 2 small yellow squash
• 1 tsp salt

Grate the zucchini and yellow squash using the large holes of a box grater or a food processor.

Transfer to a colander or fine-mesh strainer and toss with 1 teaspoon of salt.

Let sit for 10 minutes to draw out excess moisture—this is crucial for crispy fritters rather than soggy ones.

After 10 minutes, gather the grated vegetables in a clean kitchen towel or several layers of cheesecloth and squeeze firmly to remove as much liquid as possible.

Transfer the dried vegetables to a large mixing bowl.

Step 2: Prepare the Dry Ingredients

• 1/2 cup all-purpose flour
• 1/2 tsp baking powder

In a separate small bowl, whisk together the flour and baking powder.

The baking powder will help the fritters achieve a light, tender texture.

Set this mixture aside until you’re ready to combine it with the wet ingredients.

I like to sift the flour and baking powder together rather than just whisking—it helps distribute the leavening agent more evenly and prevents any clumpy spots in the finished fritters.

Step 3: Build the Batter with Wet Ingredients

• drained vegetable mixture from Step 1
• 1 small sweet onion
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tbsp fresh parsley
• 1/4 tsp salt
• 1 tsp ground black pepper

Add the minced onion, grated Parmesan cheese, chopped fresh parsley, egg, remaining 1/4 teaspoon of salt, and black pepper to the bowl with the drained vegetables from Step 1.

Stir everything together until well combined.

The egg acts as a binder to hold everything together, and the Parmesan adds savory depth and helps the fritters brown beautifully.

Make sure the onion is evenly distributed so every fritter gets a bit of that sweet flavor.

Step 4: Combine and Rest the Batter

• dry ingredient mixture from Step 2
• wet vegetable mixture from Step 3

Add the dry ingredient mixture from Step 2 to the vegetable mixture and stir gently but thoroughly until just combined.

You want a thick, cohesive batter with no visible pockets of dry flour.

Let the batter rest for 2-3 minutes while you heat your oil—this brief resting allows the flour to fully hydrate and helps the fritters hold together better during cooking.

Step 5: Heat Oil and Fry the Fritters

• 2 tbsp canola oil
• batter from Step 4

Heat the canola oil in a large skillet over medium-high heat until shimmering (about 2-3 minutes).

You’ll know it’s ready when a small drop of batter sizzles immediately.

Drop heaping tablespoons of batter into the hot oil, spacing them about 2 inches apart.

Using the back of a spatula, gently flatten each fritter to about 1/2-inch thickness—this helps them cook through evenly and develop a better golden crust.

Fry for 2.5 to 3 minutes until the bottom is golden brown, then flip carefully and cook the other side for about 2 minutes until golden.

Work in batches to avoid overcrowding the pan, which would lower the oil temperature and make them greasy.

Step 6: Drain and Serve

Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.

Repeat the frying process with any remaining batter.

Serve the fritters hot, ideally within a few minutes of cooking for the best texture.

They’re delicious on their own or with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce.