Patty Pan Squash Fritters
Crispy, golden, and packed with garden-fresh flavor, these Patty Pan Squash Fritters are a delicious way to make the most of summer squash. Grated patty pan squash is combined with Parmesan cheese, minced garlic, and fresh parsley, creating a savory, herbaceous batter that's lightly bound with panko breadcrumbs for the perfect crunchy texture. Pan-fried until irresistibly crispy, these fritters are easy to make and ready in just 35 minutes. Perfect as an appetizer, side dish, or snack, they pair beautifully with a dollop of sour cream or your favorite dipping sauce. Whether you're a fan of seasonal veggies or simply looking for a creative way to use squash, this recipe is sure to impress!
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Ingredients
- 3 medium (about 1 pound total) patty pan squash
- 1 large egg
- 0.5 cup all-purpose flour
- 0.25 cup grated Parmesan cheese
- 2 cloves (minced) garlic
- 2 tablespoons (chopped) fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground paprika
- 0.25 cup panko breadcrumbs
- 3 tablespoons (for frying, plus more as needed) neutral oil (e.g., vegetable or canola oil)
Directions
Step 1
Wash the patty pan squash thoroughly and trim the ends. Grate the squash using the large holes of a box grater.
Step 2
Place the grated squash in a clean kitchen towel and squeeze out as much excess liquid as possible to prevent soggy fritters.
Step 3
In a large mixing bowl, combine the grated squash, egg, flour, Parmesan cheese, minced garlic, chopped parsley, salt, black pepper, and paprika. Mix until all ingredients are evenly incorporated.
Step 4
Add the panko breadcrumbs to the mixture and stir until well combined. The batter should hold together when pressed; if it's too wet, add an additional tablespoon or two of breadcrumbs.
Step 5
Heat 2–3 tablespoons of neutral oil in a large skillet over medium heat.
Step 6
Scoop about 2 tablespoons of the mixture at a time and shape into small patties or fritters. Carefully place the fritters into the hot oil, being sure not to overcrowd the pan.
Step 7
Cook each fritter for 3–4 minutes on the first side, or until golden brown and crispy. Flip and cook for an additional 2–3 minutes on the other side.
Step 8
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining mixture, adding more oil to the pan as needed.
Step 9
Serve the patty pan squash fritters warm with a dollop of sour cream, yogurt, or your favorite dipping sauce. Enjoy!
Nutrition Facts
| Serving size | (1567.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1082.6 |
| Total Fat 58.5g | 0% |
| Saturated Fat 9.1g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 239.5mg | 0% |
| Sodium 1734.8mg | 0% |
| Total Carbohydrate 117.5g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 31.3g | |
| Protein 39.7g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 487.8mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 2555.7mg | 0% |
Source of Calories