Crispy Squash Fritters
Author
Grated squash, onion, Parmesan, and seasonings come together in these crispy squash fritters, cooked in shallow oil and served warm. The process begins with draining the grated squash thoroughly before the onion, eggs, flour, cheese, and seasonings are stirred in.
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Watch How to Make It
The fritters cook at 350°F in tablespoon portions. Cookinwithbabe’s method calls for about 4 minutes per side, then a short drain on paper towels or a wire rack before serving.
Why You'll Love This Recipe
These fritters use medium squash with finely chopped yellow onion, beaten eggs, self-rising flour, Parmesan, seasoning salt, garlic powder, and black pepper. Each fritter is spooned into hot oil in about 1-tablespoon portions.
The recipe includes a clear draining step for the grated squash before the remaining ingredients are added. That step comes before mixing and frying, so the squash is well drained when the fritters go into the skillet.
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Ingredients You'll Need
Start with 3 to 4 medium squash and 1 medium yellow onion. The squash is grated, while the onion is finely chopped before it is stirred into the drained squash with the beaten eggs.
Self-rising flour, Parmesan, seasoning salt, garlic powder, and black pepper are added after the squash, onion, and eggs are combined. Oil is used for shallow frying.
How To Make It
Have the ingredients measured and ready before frying the fritters. The squash needs to be grated and drained before it is combined with the onion, eggs, flour, Parmesan, and seasonings.
Preheat the oil to 350°F. Using a grater, grate the squash and place it in a bowl.
Use a paper towel or clean dish towel to squeeze out as much moisture as possible from the grated squash. Once it is well drained, add the finely chopped onion and beaten eggs, then stir to combine.
Add the self-rising flour, Parmesan, seasoning salt, garlic powder, and black pepper. Mix until everything is well incorporated. Pro tip: Complete the squeezing step before adding the onion and eggs, following the recipe’s order from grated squash to well-drained squash.
In a skillet, heat enough oil for a shallow fry. Once the oil reaches 350°F, carefully spoon the squash mixture into the hot oil, using about 1 tablespoon for each fritter.
Fry the fritters for approximately 4 minutes per side, or until they are golden brown and crispy. Work carefully as each portion goes into the hot oil.
Transfer the cooked fritters to a baking sheet lined with paper towels or a wire rack to drain. Serve them warm.
Place the grated squash in a bowl, then use a paper towel or clean dish towel to squeeze out as much moisture as possible before mixing it with the other ingredients. Heat the oil to 350F before adding the squash mixture. Use about 1 tablespoon of the squash mixture per fritter. Fry the fritters for approximately 4 minutes per side, until they are golden brown and crispy. Transfer the cooked fritters to a baking sheet lined with paper towels or a wire rack to drain, then serve warm.Frequently Asked Questions
How do I remove moisture from the grated squash?
What temperature should the oil be for frying squash fritters?
How much squash mixture should I use for each fritter?
How long do squash fritters fry?
How should I drain the fritters after frying?
Wrapping Up
These crispy squash fritters follow a straightforward order: grate and drain the squash, stir in the remaining ingredients, then shallow fry each tablespoon-sized portion at 350°F. Drain the cooked fritters and serve warm. Recipe created by Cookinwithbabe for Trust Me Try It.
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Ingredients
- 3-4 medium squash
- 1 medium yellow onion, finely chopped
- 1 cup self-rising flour
- 1/4 cup Parmesan
- 2 beaten eggs
- 1 tsp seasoning salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- Oil for frying
Instructions
- Preheat the oil to 350°F.
- Using a grater, grate the squash and place it in a bowl.
- Using a paper towel or clean dish towel, squeeze out as much moisture as possible.
- Once the squash is well drained, add the onion and eggs and stir to combine.
- Add the remaining ingredients and mix until everything is well incorporated.
- In a skillet, heat enough oil for a shallow fry.
- Once the oil reaches 350°F, carefully spoon the squash mixture into the hot oil, using about 1 tablespoon per fritter.
- Fry for approximately 4 minutes per side, or until golden brown and crispy.
- Once cooked, transfer the fritters to a baking sheet lined with paper towels or a wire rack to drain.
- Serve warm.
