Simple Homemade Zucchini and Yellow Squash Fritters

I never thought much about zucchini and squash until my garden decided to give me way too many last summer. I’d been giving them away to neighbors left and right, until one day my friend mentioned making fritters with them.

Turns out, these simple vegetables can become something completely different when you shred them up and pan-fry them into crispy little patties. And unlike some of my other garden experiments, these fritters are pretty hard to mess up – even my picky eaters at home ask for seconds when I make them.

What Kind of Zucchini Should I Use?

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.

Options for Substitutions

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.

Watch Out for These Mistakes While Cooking

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.

What to Serve With 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.

Storage Instructions

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, shredded
• 2 small yellow squash, shredded (or 1 large yellow squash)
• 1 small sweet onion, minced
• 1/2 cup grated parmesan or romano cheese
• 1 egg
• 1 tbsp chopped fresh parsley
• 1 1/4 tsp salt
• 1 tsp ground black pepper
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 2 tbsp canola oil or other frying oil

Step 1: Prepare and Drain the Squash and Zucchini

• 1 medium zucchini, shredded
• 2 small yellow squash, shredded (or 1 large yellow squash)
• 1 tsp salt

Remove any seeds from the shredded zucchini and yellow squash.

Coarsely grate both vegetables so they have a rope-like texture—using a food processor is optional.

Place them in a large bowl, then sprinkle with 1 teaspoon of salt and mix well.

Allow the salted vegetables to sit for 10 minutes to draw out excess moisture.

After resting, squeeze out as much water as possible by placing the mixture in a colander and pressing with a spoon, or by wrapping it in a clean dishcloth and squeezing thoroughly.

This will help ensure your fritters are crispy, not soggy.

Step 2: Mix Vegetables with Aromatics and Cheese

• drained zucchini and squash from Step 1
• 1 small sweet onion, minced
• 1/2 cup grated parmesan or romano cheese
• 1 tbsp chopped fresh parsley
• 1 egg
• 1/4 tsp salt
• 1 tsp ground black pepper

Add the minced onion, grated parmesan or romano cheese, chopped parsley, and egg to the drained zucchini and squash mixture from Step 1.

Season with the remaining 1/4 teaspoon salt and the ground black pepper.

Stir everything together until well mixed.

I always like to taste the mixture (before adding the egg, if you’re concerned) to adjust for salt and pepper to your liking.

Step 3: Combine with Flour and Baking Powder

• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• vegetable mixture from Step 2

In a separate bowl, whisk together the all-purpose flour and baking powder.

Gradually add this flour mixture to the zucchini and squash mixture from Step 2, mixing until everything is thoroughly combined.

The resulting batter should hold together but remain moist.

Step 4: Fry the Fritters

• 2 tbsp canola oil or other frying oil
• fritter batter from Step 3

Heat the canola oil in a skillet over medium-high heat.

Once hot, drop small handfuls of the batter into the pan and flatten each with a spatula.

Fry the fritters on one side for 2½ to 3 minutes until golden, then flip and cook the other side for an additional 2 minutes.

Remove the cooked fritters and place them on a paper towel-lined plate to drain excess oil.

Repeat with the remaining batter, adding additional oil if necessary.

For an extra crispy finish, I sometimes make sure the pan is hot enough before adding each batch.

Step 5: Serve the Fritters

Serve the warm squash and zucchini fritters immediately, ideally with a side of sour cream for dipping.

They make a delicious appetizer, snack, or side dish.