Prep 10 mins
Cook 10 mins
A tasty way to use up left-over stewed yellow squash. My family enjoys these so much that I usually purposely stew too much squash in order to have enough to make these fritters. I normally serve them with a baked or roasted meat, green beans and cole slaw.
- 2 cups cooked squash (with onion)
- 1 large egg, beaten
- 1⁄2 cup self-rising flour
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1⁄2 cup parmesan cheese
- Preheat vegetable oil at one inch depth in a heavy skillet on medium heat.
- Combine cooked squash, beaten egg, flour, pepper and salt.
- Add Parmesan cheese.
- Drop squash mixture by tablespoonsful into the hot oil.
- Cook to a golden brown, turning once.
- Drain on a rack over paper towels.
- Serve immediately--fritters are also good served at room temperature.
These were tremendous! My husband and I loved them and we polished the plate in one sitting. The only change I made was that I did not have self rising floor and so I added a 1/4 tsp of soda and 1 tsp of baking powder to my flour. I will most certainly be making these again. It is a great way to eat a less interesting vegetable. Thanks!
Yum! These made great fritters that I truly enjoyed! Made for LiveStrong event in the photo forum!
Thank you so much for posting this recipe. This is the first year I have successfully grown yellow crookneck, and I couldn't wait to find a squash fritter recipe. I stewed the squash especially for this recipe. The little fritters fried up so light and golden. The only thing I did different was not adding the parmesan cheese, simply because half of my family doesn't like it. I will add some cheese to half the batter next time though. Thank you again.