Easy Old Fashioned Squash Fritters Recipe
In this post I’ll be sharing my Easy Old Fashioned Squash Fritters Recipe. It is a true Southern favorite side dish!
Hey y’all! If there’s one thing that’ll take me right back to my grandma’s kitchen, it’s a big ole plate of squash fritters. Golden brown, crispy around the edges, and tender in the middle – now that’s Southern comfort food at its finest.
These little bites of goodness were a summertime staple when the garden was overflowing with yellow squash, and nothing went to waste. You will love them friend! Plus, you can never have too many recipes for using up summer squash.
This recipe for old fashioned squash fritters is as easy as can be, and it’ll have you frying up a batch in no time. They’re the perfect side dish for supper, a tasty snack, or even a fun little appetizer for your next get-together. Just a handful of simple ingredients, a skillet, and a little bit of love – that’s all you need to bring a taste of tradition to your table.
So pull up a chair, pour yourself a glass of sweet tea, and let’s get to cooking these crispy, golden fritters that’ll make you feel right at home.
Easy Old Fashioned Squash Fritters Recipe
Doesn’t that look good y’all? I just love crispy squash fritters! I first shared a picture of some that I had cooked online and asked if y’all wanted me to share the recipe, and here we are, because I got an overwhelming YES response.
If you love these squash fritters, be sure to try my classic Southern Fried Squash or my baked parmesan squash.
Make your own online
Recipe Box
Click the ❤️ in the lower right corner of
your screen and follow the quick and easy instructions.
Why You’ll Love This Recipe
Why You’ll Love This Recipe, besides it just being so dang good!
- Simple Ingredients – You probably already have everything you need in your kitchen.
- Southern Comfort – Crispy on the outside, tender on the inside, just like Grandma used to make.
- Perfect for Summer – A delicious way to use up all that fresh garden squash.
- Versatile Dish – Serve as a side, snack, or even an appetizer at your next gathering.
- Quick & Easy – Comes together in no time, making it perfect for busy weeknights.
Ingredients You’ll Need
- Yellow Summer Squash – yep, you can use zucchini too.
- Sweet Onion
- Large Egg
- All Purpose Flour
- Cornmeal – optional, but I highly recommend for the added flavor and crunch that you can only get from a little cornmeal.
- Kosher Salt
- Cracked Black Pepper
- Cayenne Pepper – it’s just a smidge y’all and gives the fritters a little something delicious but not on the spicy side.
- Oil – for frying. I used peanut oil. You use whatever oil you prefer for frying.
Helpful Kitchen Tools Needed:
Mixing bowls
Box Grater or food processor (for shredding squash). I prefer box grater for easy clean up.
Measuring Spoons & Cups
Large Spoon or Spatula – For mixing batter.
Skillet or frying pan (cast iron works beautifully).
Slotted spoon or spatula – for turning fritters.
Plate or Sheet Pan– lined with paper towels (for draining excess oil)
How to Make Squash Fritters
Begin by using a box grater to grate the yellow squash.
Julia’s Tip: This step makes all the difference for crisp fritters that aren’t soggy!
Next, place the grated squash and the diced onion in a colander, then place the colander over a bowl. Sprinkle with a little kosher salt and mix it up and allow it to sit at least an hour, or more if you have the time. This step will draw out a lot of the water. I got nearly a cup of water in an hour.
I still take a couple of paper towels and kind of squeeze the squash to draw out a bit more water before mixing it up with the rest of the ingredients.
In a large mixing bowl, combine the grated squash and onion with the egg, flour, cornmeal (if using), remaining salt, black pepper, and cayenne pepper.
Stir until everything is well combined.
Have your cast iron skillet heating the oil over medium heat. I use a cookie scoop to get my portions about equal and drop the squash mixture into the skillet.
Fry in batches so you don’t over-crowd the pan.
When golden and crispy, flip and cook the other side. Transfer the fritters to a paper towel lined plate or sheet pan to allow to cool a bit.
Serve ’em up hot, but they are good cooled to room temperature too y’all. I like a dash of hot sauce on mine. YUM!
Garnish with a bit of parsley or thinly sliced green onions, if desired.
Tips for the Best Squash Fritters and Frequently Asked Questions
- Do I need to peel the squash before making fritters?
Nope! The peel is tender and adds both color and nutrients. Just wash the squash well, trim the ends, and grate it right in with the skin on. - How do I keep my fritters from turning out soggy?
The trick is to squeeze out the excess moisture from the grated squash before mixing it into the batter. Wrap the squash in a clean kitchen towel or paper towels and press firmly to remove as much liquid as you can. This helps the fritters stay crisp and golden. My favorite trick is to grate the squash ahead and place into a colander sitting over a mixing bowl and allow to drain for at least an hour, or more if you have the time. - Can I make squash fritters ahead of time?
Yes! You can fry them up a few hours ahead, then reheat in a hot oven (about 375°F) until warmed through and crispy again. They also freeze well – just layer between parchment paper, freeze, and reheat straight from frozen.
Variations to Try
Check out these ideas for tasty variations for preparing squash fritters:
- Cheesy Squash Fritters – Stir in shredded cheddar, parmesan, or a blend of cheeses for extra flavor.
- Spicy Kick – Add cayenne pepper, diced jalapeño, or a sprinkle of crushed red pepper flakes.
- Herb Lovers – Fresh herbs like parsley, dill, or chives add a bright, fresh taste.
- Corn & Squash Fritters – Mix in fresh or canned corn kernels for a touch of sweetness.
- Gluten-Free – Swap regular flour for a gluten-free flour blend or cornmeal.
- Zucchini Fritters – Replace yellow squash with zucchini, or do a mix of both.
- Breakfast Style – Add cooked crumbled bacon or sausage to the batter for a hearty morning fritter.
What to Serve with Squash Fritters
Squash fritters are so versatile, they pair beautifully with all kinds of Southern meals! Here are some tasty ideas:
- Classic Southern Supper – Serve alongside fried chicken, country ham, or pork chops with a side of collard greens or green beans.
- Seafood Favorites – Pair with fried catfish, shrimp, or a Lowcountry seafood boil.
- Fresh Garden Plate – Enjoy with sliced tomatoes, cucumber salad, or coleslaw for a light summer meal.
- Breakfast Twist – Add them to a country breakfast spread with eggs, bacon, or sausage.
- Sauces & Dips – Try them with a dollop of sour cream, ranch dressing, or a spicy remoulade for dipping.
These fritters are delicious whether you’re serving up a casual family dinner, a summer cookout, or a holiday gathering.
Old Fashioned Squash Fritters (Printable Recipe Card)
Below is the recipe card with the details to make these squash fritters.
Also, be sure to subscribe to my newsletter so that you never miss the latest recipes and news here on the blog.
Easy Old Fashioned Squash Fritters Recipe: Southern Favorite Side Dish
Ingredients
- 2 Medium/Large Yellow Summer Squash 4 cups grated
- ½ cup Sweet Onion petite diced
- 1 Large Egg
- 1 cup All Purpose Flour or more if needed
- 2 Tablespoons Cornmeal optional, but recommended
- 1 teaspoon Kosher Salt divided
- ¼ teaspoon Cracked Black Pepper
- 1/16 teaspoon Cayenne Pepper a pinch
- ⅓ cup Oil for frying (enough to coat bottom of your pan. I used peanut oil)
Instructions
- Prep the squash – Grate the yellow squash and place it, along with the diced onion, into a colander set over a bowl. Sprinkle with ¼ teaspoon kosher salt and let sit for at least 1 hour to draw out excess moisture. (Julia’s Tip: This step makes all the difference for crisp fritters that aren’t soggy!) This step is optional, but highly recommended.
- Drain and squeeze – After resting, press down on the squash mixture or wrap in a paper towels to squeeze out as much liquid as possible. Discard the drained liquid.
- Mix the batter – In a large mixing bowl, combine the grated squash and onion with the egg, flour, cornmeal (if using), remaining salt, black pepper, and cayenne pepper. Stir until everything is well combined. The mixture should be thick enough to hold together.
- Heat the oil – Pour oil into a large skillet (cast iron works great) and heat over medium-high until shimmering.
- Fry the fritters – Use a small scoop for equal portions to drop the batter into the hot oil, gently pressing them down with the back of the scoop to flatten slightly. Cook 3–34 minutes per side, or until golden brown and crispy.
- Drain & serve – Remove the fritters with a slotted spatula and place them on a plate lined with paper towels to drain. Serve hot and enjoy!
Recommended Products
Notes
Nutrition
How to Store and Reheat Leftovers
- Refrigerate: Allow fritters to cool completely, then store in an airtight container lined with paper towels. They’ll keep well in the refrigerator for up to 3 days.
- Freeze: Place cooled fritters on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag or container, separating layers with parchment paper. Store up to 2 months.
- Reheat: For best results, reheat fritters in a 375°F oven or air fryer until warmed through and crispy again. Avoid microwaving, as it can make them soft.
A few reader faves you don’t want to miss…
- Simple Old Fashioned Bologna Salad Recipe
- Homemade Country White Gravy Recipe
- Easy Baked Cubed Beef Steaks
- Classic Southern Meatloaf Recipe
easy old fashioned squash fritters recipe
Well, there you have it, friends – a simple little recipe with a whole lotta flavor and Southern charm. These old fashioned squash fritters may not be fancy, but they sure do have a way of making folks smile around the table. They’re proof that sometimes the best dishes come from the humblest ingredients, cooked up with a little patience and a lot of love.
Remember, home cooked meals never have to be complicated!
Whether you’re serving them alongside a country supper, or just sneaking a few hot from the skillet as a snack, I reckon they’ll quickly become a favorite in your home too. So next time your kitchen is blessed with a basket full of squash, remember this recipe and fry up a batch of golden goodness.
From my kitchen to yours, happy cooking y’all – and don’t forget to share these fritters with someone you love. That’s what Southern food is all about.
About Julia
Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
Follow me on Facebook | Twitter | Instagram | Pinterest | YouTube
