These crispy parmesan yellow squash fritters are a tasty way to enjoy summer squash! They’re golden, crunchy, and packed with cheesy goodness. Perfect as a snack or a side dish!
I love how easy they are to whip up! Just mix the ingredients, fry them up, and watch them disappear. Trust me, you’ll want to make a double batch. They never last long! 😄
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! Yellow squash brings a mild flavor and nice texture. If you can’t find yellow squash, zucchini works just as well. You might want to adjust cooking time slightly as zucchini can be a bit waterier.
Parmesan Cheese: Parmesan adds that delicious cheesy flavor. If you’re looking for a substitute, Pecorino Romano offers a similar sharpness. For a dairy-free option, try nutritional yeast, which adds a cheesy taste without the dairy.
All-Purpose Flour: This helps bind the fritters together. If you’re gluten-free, almond flour or chickpea flour can work as a substitute, but keep an eye on the texture; you may need to adjust the amount.
Egg: The egg helps hold everything together. If you’re vegan or allergic, try using a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, let sit for 5 min) for good binding.
How Do I Make Sure My Fritters are Crispy?
To achieve perfectly crispy fritters, moisture control is crucial. Grating the squash and squeezing out as much water as possible really makes a difference. After letting it sit with salt, squeeze again to remove any extra liquid. Here’s the step-by-step:
- Grate your squash and wrap it in a towel. Squeeze firmly to remove excess moisture.
- Let it rest in a bowl with salt for 10 minutes, then squeeze again.
- Mix well but don’t overwork the batter; a light touch is best.
Also, ensure your oil is hot enough for frying, as this will help create that golden, crispy exterior. If the oil isn’t hot, the fritters will absorb too much oil and become soggy!
Crispy Parmesan Yellow Squash Fritters
Ingredients You’ll Need:
Fritter Mixture:
- 3 medium yellow squash (about 1 pound), grated
- 1 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder
- 2 tablespoons chopped fresh parsley (optional)
For Cooking:
- Vegetable oil, for frying
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and another 15-20 minutes to fry. Overall, you’re looking at about 30-35 minutes from start to finish. Easy and quick for a delicious snack!
Step-by-Step Instructions:
1. Prepare the Squash:
Start by grating your yellow squash using a box grater. Then, place the grated squash into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is super important for getting those crispy fritters!
2. Season and Squeeze:
Once you’ve squeezed out the excess moisture, transfer the squash to a large bowl. Sprinkle in the salt and let it sit for about 10 minutes. After 10 minutes, give it another squeeze to remove any remaining liquid that might have accumulated.
3. Mix the Fritter Ingredients:
Now, add the grated Parmesan cheese, flour, beaten egg, minced garlic, black pepper, baking powder, and chopped parsley (if you’re using it) to the bowl. Mix everything together until well combined. The mixture should hold together nicely when you form it into a patty; if it feels too wet, sprinkle in a little more flour.
4. Heat the Oil:
In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until it’s hot. You can test if it’s ready by dropping a tiny bit of the batter in; if it sizzles, you’re good to go!
5. Form and Fry the Fritters:
Take about 2 tablespoons of the squash mixture for each fritter and drop it into the hot oil. Use a spatula to gently flatten each fritter into small patties. This helps them cook evenly.
6. Fry Until Golden:
Let the fritters fry for about 3-4 minutes on each side, or until they’re golden brown and crispy. Use tongs or a spatula to flip them carefully.
7. Drain Excess Oil:
Once they’re cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil. This keeps them nice and crispy!
8. Serve and Enjoy:
Serve your warm crispy fritters right away, garnished with extra Parmesan or chopped parsley if desired. Enjoy every bite!
FAQ for Crispy Parmesan Yellow Squash Fritters
Can I Use Zucchini Instead of Yellow Squash?
Absolutely! Zucchini works great as a substitute for yellow squash. Just make sure to follow the same steps to squeeze out excess moisture, as zucchini can also contain a lot of water.
Can I Make These Fritters Ahead of Time?
You can prepare the mixture and refrigerate it for up to 24 hours before frying. Just make sure to give it a stir and check if it needs a little more flour before cooking. Fried fritters are best served fresh, but you can also reheat them in an oven for a few minutes to help restore their crispiness.
How Do I Store Leftovers?
Store any leftover fritters in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and crispy again.
Can I Make These Fritters Gluten-Free?
Yes! You can substitute all-purpose flour with gluten-free flour blends, almond flour, or chickpea flour. Just keep in mind that it may slightly alter the texture, so adjust as necessary!
