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Easy Squash Fritters

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"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."
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Ingredients

20 m servings 80
Original recipe yields 8 servings (8 fritters)

Directions

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  1. Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
  2. 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.

Footnotes

  • Cook's Notes:
  • Substitute Mexican cheese blend for the Parmesan cheese if preferred.
  • For variety, you can add minced jalapeno, chopped green chile, or minced scallions.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts


Per Serving: 80 calories; 5 6.2 3 30 176 Full nutrition

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