Description
Crispy Southern-style fritters made with fresh yellow squash, cornmeal, and savory seasonings – the perfect appetizer or side dish
Ingredients
- Yellow squash, grated – 2 cups
- Onion, finely chopped – 1/4 cup
- All-purpose flour – 1/2 cup
- Cornmeal – 1/2 cup
- Baking powder – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – 1/4 teaspoon
- Garlic powder – 1/2 teaspoon
- Egg, beaten – 1 large
- Vegetable oil for frying – 2 cups
Instructions
- 1. Grate the yellow squash using a box grater or food processor, then place in a clean kitchen towel and squeeze firmly to remove excess moisture.
- 2. In a large mixing bowl, combine flour, cornmeal, baking powder, salt, black pepper, and garlic powder. Whisk together until evenly mixed.
- 3. Add the squeezed squash, chopped onion, and beaten egg to the dry ingredients. Stir until everything is well combined and forms a thick batter.
- 4. Heat vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F, monitoring temperature with a candy thermometer.
- 5. Using two spoons or a small cookie scoop, form the batter into walnut-sized balls and carefully drop them into the hot oil, working in batches of 4-6 at a time.
- 6. Fry for 2-3 minutes per side, turning occasionally with a slotted spoon, until golden brown all over.
- 7. Remove cooked fritters to a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.
Notes
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-15 minutes or in an air fryer at 350°F for 5-7 minutes to restore crispiness. These freeze well for up to 2 months; flash freeze on a baking sheet before transferring to a freezer bag. Serve with ranch dressing, remoulade sauce, or honey butter for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 fritters
- Calories: 145
- Sugar: 2g
- Sodium: 210mg
- Fat: 8g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g