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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Recipe Information
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)
Instructions
Wash the patty pan squash thoroughly and trim the ends. Grate the squash using the large holes of a box grater.
Place the grated squash in a clean kitchen towel and squeeze out as much excess liquid as possible to prevent soggy fritters.
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.
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.
Heat 2–3 tablespoons of neutral oil in a large skillet over medium heat.
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.
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.
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.
Serve the patty pan squash fritters warm with a dollop of sour cream, yogurt, or your favorite dipping sauce. Enjoy!
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1735 mg | 75% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 31.3 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 488 mg | 38% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2556 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
