Best 6 Moms Yellow Squash Fritters Recipes
Indulge in a nostalgic culinary journey with "Mom's Yellow Squash Frittters," a treasured family recipe passed down through generations. These crispy fritters, bursting with the vibrant flavors of fresh yellow squash, offer a comforting taste of home. Whether you're seeking a delectable breakfast, a light lunch, or a satisfying snack, these fritters are sure to tantalize taste buds and evoke memories of cherished family gatherings around the kitchen table.
Let's cook with our recipes!
YELLOW SQUASH FRITTERS
These tasty yellow squash fritters make a great alternative to hash browns.
Provided by Vered DeLeeuw
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Shred the squash in your food processor using the shredding attachment. Place on clean towels and allow to drain for 10 minutes. You can also grate the squash by hand.
- Finely chop the onion. Place it in a colander to drain for 10 minutes.
- Heat a large nonstick skillet over medium heat for about 5 minutes.
- In a medium bowl, whisk the egg with salt, black pepper, and garlic powder. Add the grated squash and the onion and mix to blend.
- Brush the skillet with half of the butter. Measuring 1/4 cup per fritter, spoon the mixture onto the skillet. Fry without moving for 4-5 minutes, until you can see that the bottoms are browned.
- Carefully flip to the other side and fry for 4-5 more minutes, until browned on both sides. Brush the skillet with more butter and repeat with the remaining squash mixture.
Nutrition Facts : ServingSize 3 fritters, Calories 102 kcal, Carbohydrate 7 g, Protein 4 g, Fat 7 g, Sodium 304 mg, Fiber 2 g
MOM'S YELLOW SQUASH FRITTERS
In the mid-Atlantic coastal area, we make our fritters with raw grated squash. I didn't find any recipes here that did, so I hope you will try these. Mom always made a huge batch of these for us. She had the magic touch! I always look forward to making squash fritters every summer. Note: I use either Canola oil or olive oil to make them healthier. I still use the butter because the fritters just taste better fried in butter. Even better, go out in your garden and bring in fresh squash to make this dish! Note: Corrections on July 17 include: 1 egg, beaten and 1 tsp. baking powder I cannot believe I left those ingredients out - I must have been tired. Sorry.
Provided by Debaylady
Categories Vegetable
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the squash, onion, salt, sugar, oil and beaten egg. Stir to blend.
- Combine the baking powder with the flour. Add to squash mixture and blend together until you do not see any flour.
- In a heavy skillet, over medium high, melt the butter.
- Drop spoonfuls of the squash batter into the hot butter. Watch carefully as you do when making pancakes. After a couple of minutes, carefully turn to lightly brown the other side.
- As you continue to fry the fritters, you may find that you need to add more butter to the pan and melt it before adding more spoonfuls of the squash batter.
- Cooking time denotes making the whole batch.
- Note: Add more sugar and flour if you desire.
YELLOW SQUASH FRITTERS
Steps:
- Whisk together the flour, cornmeal, chopped onion, salt, black pepper and garlic powder in a large bowl. Stir in shredded squash, egg and buttermilk. Drop by spoonfuls into hot oil. Brown on each side. Drain on paper towels.
EASY SQUASH FRITTERS
A great way to use that summer excess of zucchini or yellow squash. Everyone loves these fritters, even kids. In the summer we have these at least once a week. They go well as a side with almost anything.
Provided by K Hillbilly
Categories Side Dish Vegetables Squash
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
- Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 6.2 g, Cholesterol 30.1 mg, Fat 5 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 175.8 mg, Sugar 1.3 g
MOM'S SQUASH CASSEROLE
A delicious way to use squash. Great as a covered dish for parties.
Provided by JTJW2277
Categories Side Dish Vegetables Squash Summer Squash
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2 quart casserole dish.
- In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash.
- Bake in preheated oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 18.8 g, Cholesterol 102.2 mg, Fat 19.5 g, Fiber 2.9 g, Protein 15 g, SaturatedFat 9.8 g, Sodium 711 mg, Sugar 6.3 g
YELLOW SQUASH FRITTERS
A tasty way to use up left-over stewed yellow squash. My family enjoys these so much that I usually purposely stew too much squash in order to have enough to make these fritters. I normally serve them with a baked or roasted meat, green beans and cole slaw.
Provided by Gwanny Hill
Categories Vegetable
Time 20m
Yield 10-12 fritters
Number Of Ingredients 6
Steps:
- Preheat vegetable oil at one inch depth in a heavy skillet on medium heat.
- Combine cooked squash, beaten egg, flour, pepper and salt.
- Add Parmesan cheese.
- Drop squash mixture by tablespoonsful into the hot oil.
- Cook to a golden brown, turning once.
- Drain on a rack over paper towels.
- Serve immediately--fritters are also good served at room temperature.
Tips:
- For the best flavor, use fresh yellow squash that is firm and free of blemishes.
- Grate the squash using the large holes of a box grater, or use a food processor fitted with the shredding disk.
- Squeeze the grated squash in a colander to remove excess moisture.
- Use a combination of all-purpose flour and cornmeal for a crispy texture.
- Season the batter generously with salt and pepper, and add other herbs and spices to taste.
- Heat a large skillet or griddle over medium heat and add a thin layer of oil.
- Drop the batter by spoonfuls onto the hot skillet, flattening them slightly.
- Cook the fritters for 2-3 minutes per side, or until golden brown and cooked through.
- Serve the fritters hot with your favorite dipping sauce.
Conclusion:
These easy and delicious yellow squash fritters are a great way to use up fresh summer squash. They're perfect for breakfast, lunch, or dinner, and can be served with a variety of dipping sauces. So next time you have a glut of yellow squash, give this recipe a try!
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