These Crispy Parmesan Yellow Squash Fritters are a tasty way to use up summer squash! Lightly battered and golden brown, they are crispy on the outside and soft inside, bursting with cheesy goodness.
Whenever I make these, I can’t resist the delightful crunch! Serve them with a dip, and watch them disappear faster than you can say “more, please!” 😄
I love how easy they are to whip up—just mix, fry, and enjoy! Perfect as a snack or a side dish that even the kids will adore. Who knew veggies could be this fun?
Key Ingredients & Substitutions
Yellow Squash: Look for firm, vibrant squash without blemishes. If you’re in a pinch, zucchini makes a great substitute! It gives a slightly different flavor but works just as well.
Parmesan Cheese: Freshly grated Parmesan has a better flavor than pre-grated. If you’re in a hurry, you can use Pecorino Romano or a blend of your favorite hard cheeses for a twist.
All-Purpose Flour: This helps bind the ingredients together. For a gluten-free option, try almond flour or a gluten-free flour blend. Just keep in mind the texture may vary slightly.
Egg: The egg helps hold everything together. If you’re egg-free, you might substitute it with flaxseed meal mixed with water (1 tablespoon of flaxseed meal with 2.5 tablespoons of water) to bind the ingredients.
Fresh Parsley: This is optional but adds a nice freshness. Feel free to mix in other herbs like chives or basil for different flavors!
How Can I Make Sure My Fritters are Crispy?
The secret to crispy fritters is in removing excess moisture from the squash. After grating, sprinkle the squash with salt and let it sit. This helps draw out water. Then, squeeze out any liquid before mixing the batter. A clean kitchen towel works great for this!
- Let the grated squash sit for 10 minutes after salting to allow moisture to escape.
- Always fry in hot oil. This helps form a crispy crust quickly and prevents the fritters from soaking up too much oil.
- Don’t overcrowd the pan; cook in batches to ensure each fritter has enough space to crisp up evenly.
Following these steps will help you achieve delightfully crispy fritters every time! Enjoy your cooking! 😊
How to Make Crispy Parmesan Yellow Squash Fritters
Ingredients You’ll Need:
For the Fritters:
- 3 medium yellow squash (about 1 pound)
- 1 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 large egg
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder
- 2-3 tablespoons chopped fresh parsley (optional)
For Frying:
- Vegetable oil, for frying
How Much Time Will You Need?
This recipe will take around 10 minutes to prepare and about 15-20 minutes to cook. In total, you’ll be looking at around 30-35 minutes from start to finish. Perfect for a quick snack or side dish!
Step-by-Step Instructions:
1. Prepare the Squash:
Begin by washing and trimming the ends of the yellow squash. Use a box grater or your food processor to grate the squash. Take your time with this step; the finer the grate, the better it’ll mix with the other ingredients.
2. Draw Out the Moisture:
Transfer the grated squash into a colander or a clean kitchen towel. Sprinkle with salt, then let it sit for about 10 minutes. This process helps to draw out extra moisture, which is essential for achieving crispy fritters.
3. Squeeze the Squash:
After 10 minutes, take the squash and squeeze it firmly to remove as much liquid as possible. This step is crucial; the drier the squash, the crispier the fritters will be!
4. Make the Batter:
In a large mixing bowl, combine the squeezed squash with the grated Parmesan cheese, flour, egg, minced garlic, black pepper, baking powder, and optional parsley. Mix everything until you form a consistent batter.
5. Heat the Oil:
In a large skillet, add about 1/4 inch of vegetable oil and heat it over medium heat. You’ll know the oil is ready when it shimmers but isn’t smoking.
6. Fry the Fritters:
Using a spoon, drop the batter into the hot oil, making small patties (about 2 tablespoons each). Gently flatten them a bit with the back of the spoon. Fry for 3-4 minutes on each side, or until they are golden brown and crispy.
7. Drain and Serve:
Once cooked, transfer the fritters to a paper towel-lined plate to drain any excess oil. This helps keep them crispy. Serve warm, optionally with a dollop of sour cream or your favorite dipping sauce!
Enjoy your crispy, cheesy, golden yellow squash fritters! They’re sure to be a hit!
FAQ for Crispy Parmesan Yellow Squash Fritters
Can I Use Zucchini Instead of Yellow Squash?
Absolutely! Zucchini works great as a substitute. Just follow the same steps, and you’ll get deliciously crispy fritters with a slightly different flavor.
How Do I Store Leftover Fritters?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm them in the oven at 350°F (175°C) for about 10 minutes for crispy results.
Can I Freeze the Fritters?
Yes, you can freeze uncooked fritters! Shape them and place them in a single layer on a baking sheet. Once frozen solid, transfer to a freezer bag. Cook from frozen; simply add a few extra minutes to the frying time.
What Can I Use as a Dip?
These fritters pair well with a variety of dips! Try sour cream, Greek yogurt, or a tangy ranch dressing. You could also go for a spicy aioli or a zesty salsa for an extra kick!
