Squash Fritters With Cheese Recipe

Squash Fritters
Sabrina Pintus
  • 14 mins
  • Prep: 10 mins,
  • Cook: 4 mins
  • Yield: 8 Fritters (8 Servings)
Ratings (15)

These summer squash fritters are made with the addition of shredded cheddar cheese. A bit of minced onion and cornmeal add flavor and texture to the simple fritters.

The fritters are great with Sriracha mayonnaise (see below), chipotle mayonnaise, or ranch style dressing. They make a great snack or side dish.

What You'll Need

  • 2 pounds/3 to 4 medium yellow summer squash
  • 1 medium onion (finely chopped)
  • 1 cup shredded sharp cheddar cheese
  • 1/3 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 large egg (beaten)
  • 1 bottle of oil for deep frying

How to Make It

  1. Remove stem and blossom ends of squash and cut them into large chunks. Place in a large saucepan and cover with water. Bring to a boil over medium high heat. Reduce the heat to low, cover the pan, and cook until squash is very tender, about 10 to 15 minutes. Drain thoroughly
  2. In a large bowl, mash the drained squash. Add the remaining ingredients to the mashed squash and blend well.
  3. Cover the bowl and refrigerate the batter for a few hours, or fry them right away.
  1. Heat about 2 inches of oil in a deep saucepan or deep fryer to 370 F.
  2. Drop squash batter by spoonfuls into the hot oil.
  3. Cook the squash fritters until they are golden brown, about 3 to 4 minutes, turning them as they fry to brown all sides.
  4. Remove with a metal slotted spoon and drain on paper towels.
  5. Serve hot with Sriracha mayonnaise (see below) or another dipping sauce.

Tips and Variations

  • Fry fritters in small batches so the oil temperature doesn't drop rapidly.
  • Move fritters around as they fry so they can brown evenly and to keep them from sticking together.
  • To keep batches warm as you fry subsequent batches, have an oven preheated to 200 F. After draining, place the fritters on a rack in a baking pan and place them in the warm oven..
  • Quick Sriracha Mayo: Mix 1/2 cup of mayonnaise with 1 or 2 teaspoons of Sriracha sauce and 2 tablespoons of garlic chili paste (sambal).
  • Replace the finely chopped onion with finely chopped green onion.
  • Add about 1 tablespoon of fresh chopped parsley to the batter.
  • Add a few tablespoons of crumbled cooked bacon to the batter.
Nutritional Guidelines (per serving)
Calories 266
Total Fat 15 g
Saturated Fat 7 g
Unsaturated Fat 5 g
Cholesterol 143 mg
Sodium 484 mg
Carbohydrates 20 g
Dietary Fiber 3 g
Protein 14 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)