Spicy Squash Fritters

September 25, 2020
3 Ratings
Photo by Julia Gartland
  • Prep time 15 minutes
  • Cook time 35 minutes
  • Makes about 28 fritters
Author Notes

I always grow a lot of squash in my garden, so I wanted to make some delicious squash fritters. What makes these fritters unique is that I roll it in panko prior to pan-frying for an extra crunchy texture. Make sure to top them with some sour cream and chives, and enjoy them while they are still warm! —Catherine Yoo

Test Kitchen Notes

This recipe is shared in partnership with LG Studio. —The Editors

What You'll Need
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Spicy Squash Fritters
  • 4 medium zucchini and/or summer squash (about 3 1/2 cups), grated
  • 2 1/4 teaspoons salt, divided (plus more for seasoning)
  • 3/4 teaspoon freshly ground black pepper, divided (plus more for seasoning)
  • 1 large shallot, thinly sliced
  • 3 garlic, minced
  • 2 jalapenos, minced
  • 1 1/4 cups parsley, roughly chopped, divided
  • 1/2 cup sun-dried tomatoes, sliced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 egg
  • 1/4 cup whole milk
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 cup panko breadcrumbs
  • neutral oil for frying (like canola or grapeseed)
  • 1/2 cup sour cream
  • 1/4 cup chives, chopped into 1/2-inch matchsticks
  1. Grate the zucchini and summer squash on the large holes of a box grater. Dump the grated squash in a colander over a bowl and toss it with 1/2 teaspoon of salt. Let the squash sit for at least 10 minutes. Be sure to press down on the squash halfway to extract more liquid. Squeeze the squash with your hands after 10 minutes.
  2. In a medium-to-large skillet, heat the oil over medium-high heat and sauté the shallots for 2 minutes. Then add the garlic and jalapeños and sauté for 1 minute. Add the squash and season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook for about 8 minutes. The squash should be opaque. Once finished, set aside to cool in a medium bowl.
  3. In a small bowl, whisk the egg with the milk and add 1 cup parsley, the sun-dried tomatoes, smoked paprika, cayenne pepper, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  4. Next, add the flour, baking powder, and cheddar cheese to the bowl with the sautéed vegetables. Use a spatula to stir the egg mixture and the vegetable mixture until well combined.
  5. In another small bowl, mix together the panko, 1/4 cup parsley, and 1 teaspoon salt. Place one heaping tablespoon of the batter and roll it around the panko-parsley mixture so that it is well-coated. Flatten the ball slightly and place on a sheet tray. Repeat until all of the batter is used up.
  6. Heat a large non-stick skillet or cast-iron skillet over medium-high heat and add enough neutral oil to coat the bottom of the pan. Once the oil is hot, lower the heat to medium-low and fry the fritters. Fry for about 2 minutes on both sides until golden-brown. Press down on the fritter after flipping so that it is about 2 1/2 inches in diameter. Season with salt and pepper. Repeat until all the fritters are pan-fried. Add more oil as necessary.
  7. Once cooked, remove the fritters and place on a paper towel-lined tray. When serving, garnish with sour cream and chopped chives.

See what other Food52ers are saying.

  • Catherine Yoo
    Catherine Yoo
  • DKJ
  • erunuevo
  • judy

7 Reviews

DKJ November 23, 2020
The ingredient list mentions zucchini but does not list any other summer squash yet the first line in the directions references "zucchini and summer squash". Please clarify. Thanks!
erunuevo November 21, 2020
The ingredient list looks like it was double posted?
erunuevo November 21, 2020
Damn, I did it too, hahaha!
Catherine Y. November 21, 2020
Hi! Made the change, thank you for letting us know.
erunuevo November 23, 2020
My pleasure, stay awesome!
erunuevo November 21, 2020
The ingredient list looks like it was double posted?
judy October 4, 2020
Well, this looks like an amazing recipe idea. I would modifying a few ways. I am not a fan of salting veggies to get the fluids out. I would put the grated squash into to one or two dish towels, spreading out on one end, leaving a couple of inches on each side, roll the towel , then holding the edged of the towel for leverage squeeze until no liquid comes out. I then put this into another dry towel and repeat. don't put too much in the towels at once. And it may take 4 towels to do this much zucchini, but so worth the effort, and you get a really good workout for arms and pecs!. Also, I would do this baked in the oven rather than fried on the stove. oil a balking sheet, sprinkle with panko then cover with mixture. finally sprinkle panko on top that has been tossed in some oil lightly. Put into hot oven at about 375 degrees. CAn't wait to try this recipe. May use my winter squash, lightly sautéed to begin the cooking process. hard squash takes longer to cook Than summer. I can sauté with the other veggies. Thanks for a great suggestion.