Golden brown and crispy on the outside, tender and flavorful on the inside – these yellow squash patties are made with simple ingredients and a great way to use fresh summer squash.
Yellow Squash Patties
Squash patties are a classic American dish. Native Americans likely made the first versions of this dish, as squash is a crop that is native to the Americas. Squash patties or fritters were also a popular dish in colonial America because it was an easy recipe made with just a handful of simple, accessible ingredients. Most recipes for squash fritters contain the same basic pantry staples: eggs, flour, salt, and pepper.
Despite their simplicity, squash fritters are surprisingly flavorful. They are pan fried until the outside is golden brown and crispy, but the inside is still tender and juicy. Lightly seasoned, the flavor of the squash is able to shine through.
This year I’ve been growing yellow lemon squash in my garden and I thought it would be perfect to try this recipe. Indeed, squash fritters are an excellent way to use up fresh squash.
You may also notice that I use the words “fritters” and “patties” interchangeably here for this recipe. Generally, fritters are deep-fried in oil, while patties are pan-fried or baked. Because we pan-fried in oil, these could really be considered fritters as well as patties. But no matter what you call them, these squash patties are quite delicious and very very easy to make! — Stacey
Ingredients
- 2 cups yellow squash, chopped finely
- 1 cup onion, chopped finely
- 2 stalks green onion, chopped
- 2 eggs, beaten
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup + 1 TB all-purpose flour
- Oil, for cooking
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Helpful Kitchen Tools
Instructions
To Prep: Add about 2 Tablespoons cooking oil to a medium sauté pan or skillet over medium heat.
- Chop squash and onions and add to a large bowl with the beaten eggs, flour, and seasoning.
- Stir together the squash and egg mixture until combined.
- Scoop 2 TB of the squash mixture into the frying pan. You can cook more than one patty at a time, but do not crowd the pan; you don’t want them to be touching.
- Pan fry 2-3 minutes on each side, until golden brown on the outside.
Prep Tips
- For a little extra flavor, we made one of the batches with a teaspoon of ranch seasoning mixed into the batter. It really gives them a nice zesty kick, without being overpowering. However, this is completely optional.
- When cooking the squash fritters, you want to cook them in batches. Depending on the size of your pan, you may be able to cook about 3-4 at a time. The important thing is to make sure that the patties do not touch, or they will blend together.
- When the squash patties are done cooking, I recommend placing them on plate lined with paper towels to soak up any excess oil.
- We used fresh squash from the garden, so it was the perfect consistency to start. However, if you cut the squash and it seems like there is a lot of excess liquid, you may want to pat them dry to soak up this moisture.
- I’ve seen recipes for squash patties that call for shredded squash using a box grater or even a food processor. I find that this makes the patties a bit mushy, which is why we hand chopped ours instead. The slightly larger pieces of squash don’t release all their moisture as much, so the patties don’t get soggy.
Frequently Asked Questions
What Kind Of Squash Can Be Used?
You can use pretty much any type of summer squash for this recipe. We used Lemon Squash, which is mild yellow squash with a hint of citrus flavor. However, any of the below will work just fine in this recipe, even if they are not yellow in color:
- Yellow Squash
- Calabacita (a light green squash similar to zucchini)
- Green Zucchini
- Pattypan or Peter Pan Squash
- Yellow Zucchini
- Yellow Crookneck Squash
- Cousa Squash
- Yellow Straightneck Squash
- Round Zucchini (also called Eight Ball Zucchini)
Can You Use Gluten-Free Flour?
Yes! We actually did test this recipe with an all-purpose gluten free flour and it worked perfectly. Simply substitute all-purpose gluten-free flour for the regular flour at a 1:1 ratio.
How Do You Serve Squash Patties?
Squash patties are one of those fantastically versatile recipes that can be served as a main course, side dish, or appetizer. I’ve even enjoyed them for breakfast with a side of farm-fresh eggs!
Here are some ideas for serving squash patties:
- As an appetizer, with dipping sauce such as ketchup, ranch dressing, sour cream, or hot sauce.
- On top of a salad, with your favorite dressing.
- As a side dish for your favorite protein.
- Keep it simple with just a sprinkle of parmesan cheese and fresh parsley on top.
- On a breakfast sandwich with toasted bread or a croissant.
Yellow Squash Patties Recipe (Printable Recipe Card)
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Yellow Squash Patties
Equipment
- frying pan
- mixing bowl
Ingredients
- 2 cups yellow squash chopped finely
- 1 cup onion chopped finely
- 2 stalks green onion chopped
- 2 eggs beaten
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup all-purpose flour + 1 Tablepsoon
- Oil for cooking
Instructions
- To Prep: Add about 2 Tablespoons cooking oil to a medium sauté pan or skillet over medium heat.
- Chop squash and onions and add to a large bowl with the beaten eggs, flour, and seasoning.
- Stir together the squash and egg mixture until combined.
- Scoop 2 TB of the squash mixture into the frying pan. You can cook more than one patty at a time, but do not crowd the pan; you don't want them to be touching.
- Pan fry 2-3 minutes on each side, until golden brown on the outside.
Notes
Nutrition
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What do you do with the flour and when?
Should just be mixed in the with batter. I’ll go fix the typo now!
Can these be airfried? Can these be frozen?
Hi Susan – I have not tried them in an air fryer, so I can’t say for sure how that would work. If you do try, let me know!
Yes, I think you could freeze these patties after cooking.