These yellow squash fritters deliver a golden, crunchy exterior and a tender, flavorful interior. Serve them hot from the skillet with a bright basil sour cream for dipping.
Summer means an abundance of squash, and while zucchini often gets all the attention, yellow squash is just as versatile and delicious. These fritters are a simple, satisfying way to highlight the mild, slightly sweet flavor of summer squash. Crispy on the outside, soft on the inside, and finished with a fresh basil sour cream, they’re the kind of snack or side that disappears fast.
I tested these fritters several times to dial in the right texture. The key steps are removing excess moisture from the shredded squash and frying in a hot pan with enough oil to create an even, golden crust. The result is light, airy fritters that still have a bit of chew and great savory flavor from onion and garlic.
These Fritters Feature…
- A golden, crispy exterior achieved by pan-frying
- A tender, flavorful interior with yellow onion and garlic
- A bright, herby basil sour cream for dipping
Making the Fritters
(Full recipe and instructions are below.)
Ingredients You Will Need
- Sour cream
- Garlic
- Fresh basil
- Yellow squash
- Panko breadcrumbs
- All-purpose flour
- Baking powder
- Yellow onion
- Egg
- Vegetable oil
- Salt and pepper
Tips for Perfect Squash Fritters
- Shred the squash: Use the large holes of a box grater to get matching texture for quick cooking and good binding with the other ingredients.
- Salt and rest: Toss the shredded squash with kosher salt and let it sit for about 10 minutes. This draws out excess moisture and helps prevent soggy fritters.
- Squeeze out moisture: Place the squash in a clean kitchen towel and squeeze tightly to remove as much water as possible. Removing moisture is crucial for a light, crispy result.
- Gently combine: Fold the wet and dry ingredients together until just combined. Overworking the mixture can yield dense fritters.
- Heat the pan: Make sure the skillet is hot before adding oil. A properly heated pan ensures immediate sizzle and browning.
- Use enough oil: Start with about 2 tablespoons of vegetable oil and add more between batches as needed to maintain a shallow pool for even frying.
- Portion consistently: Spoon batter by 1/4-cupfuls into the pan and flatten slightly with the back of the spoon or cup for evenly sized fritters.
- Serve immediately: These fritters taste best hot and crisp from the skillet. Keep finished fritters on a warm plate in a single layer while you finish remaining batches.
Recipe Variations
Ideas to change up the flavor or texture.
- Swap in zucchini: Zucchini can be used interchangeably with yellow squash in this recipe.
- Add heat: Stir in cayenne, red pepper flakes, or a minced jalapeño for a spicy kick.
- Switch herbs: Try parsley, dill, or cilantro instead of basil for a different herbal profile.
- Alternative dips: Plain sour cream, Greek yogurt, or a lemony aioli make excellent alternatives to basil sour cream.
Make Ahead Tips
These fritters are best served immediately, but you can prepare components ahead. Shred the squash and store it refrigerated for a day or two, and make the basil sour cream up to six days in advance. Keep the sour cream chilled until serving and warm the fritters briefly in a skillet or oven to refresh crispness.
With minimal ingredients and straightforward steps, these fritters are an easy summer favorite. Use them as an appetizer, a side for grilled meats, or a light vegetarian main with a simple salad. The basil sour cream adds a bright, creamy counterpoint that complements the squash’s natural sweetness.
Below is the full recipe formatted for clarity so you can make these fritters at home.
Yellow Squash Fritters with Basil Sour Cream
Ingredients
Basil Sour Cream
- 1/2 cup sour cream
- 1 medium clove garlic, peeled
- 1/4 cup firmly packed basil leaves
- Salt and pepper to taste
Yellow Squash Fritters
- 1 lb yellow squash (about 2 medium)
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup minced yellow onion
- 2 medium cloves garlic, minced
- 1 large egg, lightly beaten
- Vegetable oil for cooking
Instructions
Basil Sour Cream
- Combine sour cream, garlic, and basil in a blender or food processor and blend until smooth. Season with salt and pepper to taste. Refrigerate until ready to serve.
Yellow Squash Fritters
- Shred the yellow squash using the large holes of a box grater. Place the shredded squash in a large bowl and toss with 1 teaspoon kosher salt. Let sit for 10 minutes to draw out moisture.
- After resting, drain any liquid from the bowl. Put the squash in the center of a clean kitchen towel and squeeze tightly to remove excess water.
- In a large bowl, combine the squeezed squash, panko breadcrumbs, flour, baking powder, minced onion, minced garlic, and the beaten egg. Gently fold until a soft batter forms. Season with salt and pepper to taste.
- Heat a large skillet over medium-high heat. When the pan is hot, add about 2 tablespoons of vegetable oil and swirl to coat. Working in batches, drop the batter by 1/4-cupfuls into the pan and flatten slightly with the back of the spoon or cup.
- Cook the fritters 2–3 minutes per side, flipping once, until golden brown and cooked through. Add more oil between batches as needed. Transfer cooked fritters to a paper-towel-lined plate briefly to drain if desired, then keep warm in a single layer.
- Serve the fritters warm with basil sour cream on the side. Enjoy.
Notes
Storing Instructions: Fritters are best served immediately. If you must store leftovers, refrigerate in an airtight container for up to 2 days and reheat in a hot skillet or oven to restore crispness.
Nutrition
Serving:
2 fritters
Calories: 263 kcal
Carbohydrates: 28 g | Protein: 6 g | Fat: 14 g
If you enjoy seasonal cooking, this recipe is an easy way to celebrate summer produce. The method scales well: double the ingredients for a crowd, and fry in batches to keep the fritters crisp. Serve alongside a simple green salad, grilled protein, or as a shareable appetizer. Enjoy the bright basil sour cream with each warm, crunchy bite.