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.


Recipe Summary

10 mins
10 mins
20 mins
8 fritters


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

80 calories; protein 3g; carbohydrates 6.2g; fat 5g; cholesterol 30.1mg; sodium 175.8mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
4.1.20 Scaled this down to four servings and used zucchini. These fritters had good taste, but they just didn’t crisp up the way that I would have liked. Attempting to cook the next batch a bit longer resulted in some of the fritters getting overly browned. I think if I were make these again, I’d put in more grated zucchini, as the batter seemed overly wet. Still good, just a little bit disappointed. Read More