Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. Preheat vegetable oil at one inch depth in a heavy skillet on medium heat.
  2. Combine cooked squash, beaten egg, flour, pepper and salt.
  3. Add Parmesan cheese.
  4. Drop squash mixture by tablespoonsful into the hot oil.
  5. Cook to a golden brown, turning once.
  6. Drain on a rack over paper towels.
  7. Serve immediately--fritters are also good served at room temperature.

Reviews

(3)
Most Helpful

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!

Flautatime April 19, 2010

Yum! These made great fritters that I truly enjoyed! Made for LiveStrong event in the photo forum!

Sharon123 May 16, 2009

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.

bama jr. June 29, 2008

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