Fried Squash Fritters are an easy and delicious side, snack or appetizer! Rounds of tender yellow or zucchini squash, dredged in egg, then lightly coated in seasoned cornmeal and sauteed! These little rounds of fried squash are quick and easy to make, and go well with ranch or honey mustard dip!
Yellow squash is also known as Summer or Crookneck squash and is available year round, despite the name. It has a mild flavor which is slightly different from its cousin, Zucchini. This recipe works well with both varieties.
How To Select Yellow or Summer Squash for Fried Squash Fritters
Crookneck squash is generally available year-round; however the smaller ones are more tender and flavorful than the larger sizes. Look for a firm flesh with few blemishes; the smaller and darker yellow squash are usually the best choice.
How Thick Do I Cut the Squash Rounds?
Slice fried squash fritters about 1/4 of an inch or less. Thin slices cook faster and there is less chance of burning the cornmeal coating.
Can I Substitute Zucchini Squash?
Zucchini is a good substitute, but keep in mind, it is more dense than yellow squash and requires cooking a little longer than yellow squash.
What Kind of Oil Do I Use for Frying Squash?
Use an oil suitable for high heat–canola, corn or vegetable oil work well for high heat recipes. Peanut oil and grapeseed oil also work well, but they are more expensive.
Olive oil does not work well for high heat cooking due to its low smoke point.
How Do I Serve Fried Squash Patties?
Serve these delicious squash patties as you would any side dish, or as an appetizer or snack. They taste even better when lightly salted or sugared, or served with a honey mustard dipping sauce.
Honey Mustard Dipping Sauce
Combine all ingredients:
- 2 tablespoons ground mustard
- 1 tablespoon honey or agave nectar
- 1/3 cup plain yogurt
- 1 teaspoon white vinegar
- pinch of salt
- 2 medium yellow squash sliced into rounds
- 1/4 cup oil canola, corn or vegetable
- 1 cup cornmeal
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon salt divided
- 1/2 tablespoon black pepper
- 2 large eggs beaten
- Slice squash into rounds
- Set up dredging station: 1 shallow plate with beaten egg and another shallow plate with dry ingredients (combine well)
- Heat heavy-bottom skillet on medium high; add oil; bring to about 320ºF
- Dredge squash rounds through egg mixture, then cornmeal mixture
- Working in batches, place 5-6 squash rounds into skillet with hot oil
- Cook squash 2 minutes; flip and cook another 2-4 minutes until golden brown
- Place cooked squash fritters on paper towel to drain; serve and enjoy