Cheesy Parmesan Yellow Squash Fritters Recipe
These cheesy squash fritters with Parmesan are a crunchy, flavorful way to make veggies exciting! Just toss shredded squash with cheese, breadcrumbs, and a few spices, then pan-fry them until golden and crispy.
I love whipping up these cheesy squash fritters as a quick snack or a tasty side. They’re a great way to sneak in extra veggies—and if you’re like me, you might even find yourself wanting to eat the whole batch! 😄
If you have some fresh yellow squash (or zucchini) and about 35 minutes, these cheesy Parmesan yellow squash fritters are a simple, crowd-pleasing way to turn garden veggies into something everyone will love. They get perfectly golden and crisp on the outside while staying soft and cheesy inside. These fritters are a fantastic snack, a quick side, or a clever way to get picky eaters to enjoy their veggies.
This recipe covers everything you need: a short ingredient list, easy steps for squeezing out moisture, mixing a sturdy batter, and pan-frying for crispiness. Plus, I’ll share tips for simple swaps and storing leftovers. You’ll spend just 15 minutes prepping and 20 minutes cooking for a plate of piping-hot, cheesy squash fritters, perfect with a scoop of sour cream or your favorite dip. 😄
- What’s inside: ingredient notes and substitutions, clear step-by-step directions, pro tips to get them crispy, plus handy make-ahead and storage ideas.
- Who it’s for: busy families, home cooks, and anyone wanting an easy, delicious way to enjoy more vegetables.
Why These Fritters Shine
These cheesy squash fritters are a super tasty and easy way to transform fresh squash into a golden, crunchy snack or side dish. Prefer a more classic take? Try our Easy Old Fashioned Squash Fritters recipe. The mix of Parmesan and cheddar brings a rich, savory flavor while pan-frying gives a delightful crunch with a tender inside; if you want a lighter bake, this Easy Oven Fried Squash recipe delivers crispy results in the oven. They’re perfect for busy weeknights, casual get-togethers, or sneaking veggies onto your kid’s plate without a fuss.
- Quick and easy: only about 15 minutes to prep and 20 minutes to cook.
- Veggie-rich: whole yellow squash or zucchini means you’re getting a good serving of vegetables wrapped in tasty goodness.
- Kid and crowd-approved: cheesy, crunchy, and totally shareable.
- Flexible: swap to gluten-free almond flour, reduce salt with nutritional yeast, or tweak herbs and cheeses to what’s on hand.
Ingredients and Substitutes
- 3 medium yellow squash, grated
- 1/2 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1/3 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons chopped fresh parsley
- 2-3 tablespoons vegetable oil or olive oil, for frying
How to Make the Fritters
- Grate the yellow squash and transfer it to a colander.
- Sprinkle 1/2 teaspoon salt over the squash and let it rest about 10 minutes to draw out moisture.
- Squeeze the squash tightly in a clean kitchen towel or cheesecloth to remove as much liquid as possible.
- In a large bowl, combine the drained squash with 1/2 cup grated Parmesan, 1/2 cup shredded cheddar, 1/3 cup all‑purpose flour, 2 beaten eggs, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder (optional), and 2 tablespoons chopped fresh parsley; stir until the mixture holds together.
- Heat 2–3 tablespoons vegetable or olive oil in a large skillet over medium heat until shimmering.
- Working in batches, scoop about 1/4 cup of batter into the hot skillet and gently flatten each scoop into a patty; avoid crowding the pan.
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Cook each fritter 3–4 minutes per side, adjusting heat as needed, until golden brown and crisp.
- Transfer cooked fritters to a plate lined with paper towels to drain excess oil.
- Repeat frying and draining with the remaining batter until all fritters are cooked.
Expert Tips for Crisp Fritters
The magic of crispy fritters lies in getting rid of extra water from the squash. After grating, salt the squash and let it sit to draw out moisture, then squeeze it dry using a towel or cheesecloth. This simple step makes all the difference between soggy and perfectly crispy fritters! For more ways to keep squash ultra-crisp, see our Crispy Southern Fried Squash recipe.
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Give the grated squash a 10-minute rest after salting to help release water.
Squeeze as much moisture out as possible before mixing the batter to keep fritters firm and crunchy.
These cheesy squash fritters go wonderfully with sour cream or creamy Greek yogurt. But don’t stop there—try salsa, guacamole, or a tangy coleslaw dressing for extra flavor and fun twists!
Flavor Variations and Mix-Ins
Definitely play around! Yellow squash works best here, but zucchini is a fantastic substitute that’s just as tasty—try it in these cheesy zucchini muffins for a similar savory vibe. You can even mix different types of squash to keep things interesting, as in a squash and zucchini casserole.
Make-Ahead and Storage Tips
Yes, you can absolutely make these fritters ahead of time! Prepare the batter a few hours before cooking and keep it chilled in the fridge. Give it a good stir before frying if the moisture settles.
Store leftovers in an airtight container in the fridge for up to 3 days. To refresh their crispy texture, reheat the fritters in a 350°F (175°C) oven for about 10 to 15 minutes until hot and crunchy again—an oven-crisp method similar to Baked Crispy Parmesan Ravioli.
Frequently Asked Questions
Can I use zucchini instead of yellow squash? Absolutely! Zucchini works just as well and has a similar texture and mild flavor, making it a great substitute for cheesy squash fritters. If you have extra, these zucchini breadsticks are a kid-friendly side.
How do I keep my fritters from falling apart? Removing excess moisture from the squash is key. Make sure to salt and squeeze out the liquid well. Also, don’t overcrowd the pan when frying.
Can I freeze these fritters? Yes, you can freeze cooked fritters. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat in the oven until warmed through and crispy.
What else can I serve with cheesy squash fritters? They’re great with sour cream or Greek yogurt, but you can also enjoy them with salsa, guacamole, or a fresh dipping sauce. They pair well alongside grilled meats or a simple salad like this Lemon Parmesan lettuce salad too!
Crunchy and flavorful fritters made by pan-frying shredded yellow squash with Parmesan and cheddar cheese, breadcrumbs, and spices, perfect as a snack or side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 12 fritters (4-6 servings) 1x
- Category: Side Dish
Ingredients
- 3 medium yellow squash, grated
- 1/2 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1/3 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons chopped fresh parsley
- 2–3 tablespoons vegetable oil or olive oil, for frying
Instructions
- Grate the yellow squash and transfer to a colander.
- Sprinkle 1/2 teaspoon salt over the squash and let it rest about 10 minutes to draw out moisture.
- Squeeze the squash tightly in a clean kitchen towel or cheesecloth to remove as much liquid as possible.
- In a large bowl, combine the drained squash with Parmesan, cheddar, flour, beaten eggs, black pepper, garlic powder (optional), and parsley; stir until the mixture holds together.
- Heat 2–3 tablespoons vegetable or olive oil in a large skillet over medium heat until shimmering.
- Working in batches, scoop about 1/4 cup of batter into the hot skillet and gently flatten each scoop into a patty; avoid crowding the pan.
- Cook each fritter 3–4 minutes per side, adjusting heat as needed, until golden brown and crisp.
- Transfer cooked fritters to a plate lined with paper towels to drain excess oil.
- Repeat frying and draining with the remaining batter until all fritters are cooked.
Notes
To ensure crispy fritters, remove as much moisture as possible from the grated squash by salting it and letting it rest for 10 minutes, then squeezing dry with a towel or cheesecloth., These fritters pair well with sour cream, Greek yogurt, salsa, guacamole, or a tangy vinaigrette., Zucchini can be used as a substitute for yellow squash with similar results., You can make the batter ahead and refrigerate for a few hours before frying; stir well before cooking., Leftover fritters can be stored airtight in the refrigerator for up to 3 days and reheated in a 350°F oven for 10-15 minutes to regain crispiness., Cooked fritters can be frozen individually on a baking sheet before transferring to a freezer bag; reheat in an oven until warmed through and crispy.
Nutrition
- Serving Size: About 2 fritters per serving
- Calories: Approximately 150-180 calories per serving
- Fat: Approximately 9 grams per serving
- Carbohydrates: Approximately 12 grams per serving
- Protein: Approximately 7 grams per serving
