Squash Fritters Recipe

| June 10, 2013 | 42 Comments

Squash Fritters Recipe
Follow our step-by-step, photo illustrated recipe for making these delicious Squash Fritters.  It’s a bit of a twist on regular fried squash and can be made as a side dish or, as an appetizer.  Just a couple of small squash will go a long way and your family will be asking you to make some more in no time at all.


Squash Fritters Recipe, lots of squash.

Fresh, locally grown squash, are coming in already and, showing up at roadside produce stands and farmers markets all around me.  Still, I had to travel all the way to South Carolina before I bought any… go figure.  I’ve never been a real fan of squash in the first place but that may have changed for me after trying this recipe from our “Stewart Family Favorites Cookbook” from the Descendants of William and Idella Stewart.  The cookbook was published back in 1999 as part of our annual family reunion events held each September.

Sadly, the recipe was one that my late cousin Gail had offered to the cookbook project.  Gail and I spent a lot of time together as kids as her family and my family were about the only ones that lived in my hometown, most of the other cousins lived about 30 miles away.  She was always full of smiles and laughter and she is dearly missed now that she is gone.  I hope she would be proud of me for finally getting around to giving her recipe a try.


Squash Fritters Recipe, McLeod Farms.
This is the front of the McLeod Farms store in McBee, South Carolina.  You can barely see the building for all of the cars that continually fill the parking lot as this place has been buzzing with traffic every time we stop by.  OK, we just discovered it a couple of weeks ago but, this was my second visit in less than a month.

My brother and I were on another pig cooker delivery this past Saturday, headed to Orangeburg, South Carolina.  About two weeks ago, my brother, two of his grand-kids and I, decided to take a few minutes off of another delivery we were making and check out McLeod Farms.  We’d been seeing lots of signs and billboards about Fresh Strawberries along our route and decided we’d like to give them a try.

I really want to share more about McLeod Farms in another post for you.  They have an amazing museum that has lots of old cars, tractors and all sorts of antiques.  We spent all of our time in the museum on our first visit and never made it into the store.  Thus, we never did get any strawberries.

The new signs this past Saturday were advertising fresh Peaches.  The farm has acres upon acres of Peach trees that we’ve seen go from bare trees, to just starting to bloom and, now fully decked out with bright green leaves and peaches that can be seen along the highway we often travel when we’re headed to South Carolina.  Go figure, we didn’t buy any peaches either.  But, we did get lots of other fresh stuff.  My brother spotted the big display of fresh squash and started filling a bag with them.  I picked up a few for myself thinking I could do a recipe with them here on Taste of Southern.

Older brother says the little ones are best so I followed his advice and picked out about 5 of the smaller squash.  I think he picked up about three or four pounds for his family.  He also ended up with a Watermelon, Cantaloupe and several other vegetables that he rolled out to the truck in a shopping cart.


Squash Fritters Recipe, McLeod Farms sign.
I promise you, it will be worth your time, if you’ll stop and visit should you find yourself in the area.  You can check out their website and find out more information about them at this link:  Mcleod Farms and Mac’s Pride Brand.  The folks there are just super friendly and you could probably spend most of the day should you have the time.  They even have a restaurant on the site and offer various adventures for all the family throughout the year.

OK… I also need to let you know that they are located on Hwy151 and please make a good note that the SPEED LIMIT is only 55 MILES PER HOUR on that beautiful, WIDE OPEN…  four lane road.  Like me… you’ve been WARNED… OK?  ( I really think that SC State Trooper just wanted to take a look at our pig cooker.)  Alright…  nothing to see here folks… lets move on.  I’m just saying… OK?

I’m always grateful for God’s favor and mercy, how about you?

Maybe I can write up another story about our trip before too long.  Until then, I hope you’ll give Cousin Gail’s recipe a try, like I did and, that you’ll put some of those delicious yellow squash to use while they’re available.   Ready to do it?  Alright then… Let’s Get Cooking!


Squash Fritters Recipe, slider.
Squash Fritters Recipe:


Squash Fritters, ingredients.
Squash Fritters Recipe:  You’ll need these ingredients.


Squash Fritters, scrub the squash.
Yes, this is just a picture of me holding a squash under running water.  But, I did give each one a good scrubbing after I snapped the picture of me just holding a squash under running water.  Please do the same… scrub ’em real good and get them squeaky clean.


Squash Fritters, dry and remove each end.
Dry the squeaky clean squash with a couple of paper towels.  Use a good sharp knife and slice off each end of the squash.


Squash Fritters, grate the squash.
Grab your box grater and gently grate a couple of the squash.  It’ll take you longer to wash the box grater once you’re finished than it actually will to grate a couple of squash for this recipe.


Squash Fritters, you'll need two cups.
You’ll need two cups of grated squash.  It only took three of my small squash to reach this amount.


Squash Fritters, peel the onion.
Slice both ends off of a small to medium sized onion and peel away the outer layer of skin.


Squash Fritters, finely chop up one cup of onions.
Finely chop up enough to equal one cup of chopped onions.


Squash Fritters, add two eggs.
Grab a medium sized mixing bowl and break open two eggs into the bowl.


Squash Fritters, whisk the eggs.
Use a fork and whisk the eggs a bit until they’re all scrambled up.


Squash Fritters, add the squash.
Place the grated squash in the bowl.


Squash Fritters, add the chopped onions.
Add the chopped onions.


Squash Fritters, add the salt.
Add the Salt.


Squash Fritters, add the black pepper.
Add the Black Pepper.


Squash Fritters, add sugar.
Add the Sugar


Squash Fritters, add the baking powder.
Add a pinch of Baking Powder.  Cousin Gail’s recipe called for the Baking Powder addition.  I’m not certain what it adds to the recipe since it only calls for a pinch but, I wanted to stay true to the recipe.  I seriously doubt you would notice any difference if you left it out.


Squash Fritters, add the flour.
Sprinkle the Flour all around the other items in the bowl.


Squash Fritters, stir it all together.
Use a large spoon and gently stir all the ingredients together.  It will be a bit moist as the squash have a lot of water in them but don’t worry about it, you’ll be fine.


Squash Fritters, place some oil in your skillet.
Place your frying pan or skillet over medium heat and add about 2 Tablespoons of cooking oil into the pan.


Squash Fritters, add the butter.
Once the oil starts getting hot, add the butter to the oil.  Let that melt into the oil.


Squash Fritters, test the oil.
Once the butter is melted, you can test the oil to see if it’s ready for frying by dropping a small amount of the squash mixture into the pan.  If it begins to bubble and sizzle you should be ready to start frying.


Squash Fritters, spoon the squash into the oil.
You can make the fritters as large or small as you like.  I used a large spoon to make mine and allowed the batter to slip off the end of the spoon into the hot oil.  I was able to cook four in the first batch and three in the second batch.  You could use a regular Tablespoon to make them smaller if you prefer… it’s all up to you.

I think these would be great as appetizers.  If you had a deep fat fryer you could drop them into the oil with a teaspoon or so and make them like small hush-puppies or bite sized pops.  They would probably brown very well in a deep fat fryer also.


Squash Fritters, watch for the bottosm to start browning.
After about 3-5 minutes, you should see the bottom edges begin to brown.  Once they do, gently lift them up to see if they are brown enough on the bottom to flip over.


Squash Fritters, flip over.
Use a spatula and carefully flip the fritters over so you can brown the other side.  This will also take around 3-5 minutes but keep watching them and don’t let them burn.


Squash Fritters, place on paper towels and let drain.
When they’re done to your satisfaction, lift them out of the oil and, place on racks or a plate lined with paper towels and let them drain.


Squash Fritters, serve while warm and enjoy.
Serve them up warm and… Enjoy!

Note:  I decided to serve mine with a little of our Secret Sauce from the recipe for Fried Green Tomatoes.  It’s not an exact recipe but it went well with the Squash Fritters in my opinion.  Basically, its just a couple of Tablespoons of Duke’s Mayonnaise®, along with a few drops of Texas Pete Hot Sauce® and you’ll need a little relish of some sort.


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Squash Fritters recipe on Taste of

Squash Fritters Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 Servings as shown. 1x
  • Category: Side Dishes
  • Method: Stove Top
  • Cuisine: American


Follow our step-by-step, photo illustrated recipe for making these delicious Squash Fritters. It’s a bit of a twist on regular fried squash and can be made as a side dish or as an appetizer. Just a couple of small squash will go a long way and your family will be asking you to make some more in no time at all.



  • 2 cups of raw Squash, grated
  • 1 cup Onion, finely chopped
  • 2 Eggs
  • 6 Tablespoons of Flour
  • 2 Tablespoons Butter
  • 2 teaspoons Sugar
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
  • Pinch of Baking Powder
  • Cooking oil for frying.


  1. Wash squash and pat dry with a paper towel, cut off both ends.
  2. Peel and chop one small onion, enough to equal 1 cup.
  3. Grate squash with a box grater, enough to equal 2 cups.
  4. Break two eggs into a medium sized mixing bowl, whisk with a fork.
  5. Add grated squash.
  6. Add chopped onions.
  7. Add Salt
  8. Add Sugar
  9. Add Black Pepper
  10. Add Baking Powder
  11. Add Flour
  12. Heat a skillet to medium heat, add 2 Tablespoons vegetable oil and the butter, let butter melt.
  13. Drop the squash mixture by spoon into hot skillet, cook about 3-5 minutes on both sides until brown.
  14. Remove to a paper towel lined plate and let drain.
  15. Serve warm and enjoy!


You could use just about any type of squash to make this recipe. Zucchini would be great or a mixture of both yellow squash and zuchini.

Keywords: Squash Fritters Recipe, made from scratch, squash, Duke's Mayonnaise, southern recipes, easy


Your Comments:  Are you a fan of fried squash or squash in any form?  Did you like it as a child or was it a taste you acquired later on in life?  Inquiring minds would like to know.  I do hope you’ll give our recipe for Squash Fritters a try.  Cousin Gail and I both would appreciate it.  I’d love to know how it turns out for you if you do.  It will only take a minute or two for you to share your comments with us in the section below.

Please know that all comments on Taste of Southern are moderated.  That just means that I personally read each and every one of them before they are approved for our family friendly website.  I value your opinion and it just might help someone else to give the recipe a try as well.  So, while you’re here, share your thoughts with us on our recipe.  I try to respond to as many of your comments as I possibly can so check back soon for my reply as well.

Sign Up for our Newsletter:  I hope you enjoy our recipes enough that you will want to sign up for our Newsletter.  It’s absolutely free of charge and, you can unsubscribe at any time if you ever desire to do so.  I try to send out a Newsletter each time we post a new recipe or when anything else of importance happens around Taste of Southern.  They’re just short notes to remind you to check back with us for our latest updates.  And, if you’d tell your family and friends about us, that would be highly appreciated as well.

Thank you for your visit, I do hope you’ll stop by again for another visit… real soon.

Be Blessed!!!


Tags: , , , , , , , , , ,

Category: Appetizers, Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (42)

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  1. Summer Squash Fritters - Home Cooks Classroom | May 3, 2020
  1. Penny Camp says:

    Made Squash Fritters for supper tonight. My husband and I both enjoyed them. I did not use as much onion as was called for but still had a nice onion flavor. Did add the pinch of baking powder, no taste but it did help with “puffing up”. Made the sauce, is there any other mayonnaise than Duke’s? It added a nice taste although not necessary as the fritters would be good with or without anything added.

  2. Don says:

    Lately I’ve gotten into making fritters, it seems you can make them out of almost any kind of vegetable. I use what I have that needs to be consumed, including the stems and core of cauliflower, cabbage, other cole plants, squash (both summer and winter), mushrooms, green beans (including over-mature ones), and corn. I usually add onion and sometimes garlic, along with eggs and flour. I’m on a low-sodium diet so I leave out the salt, and have found that baking powder is not necessary.

    • Steve Gordon says:

      Hi Don, Sounds like we should call you “Mr. Fritter-man.” Smile. I enjoy the squash fritters but haven’t tried much of anything else. Thank you for the suggestions and ideas. I appreciate you sharing your comments with us. I do hope you’ll visit with us often. Be Blessed!!! -Steve

  3. lin says:

    I will be trying this tonight and will be adding some zucchini. some one said to put squash and zucchini in a towel to dry out a little so as to not be so wet when cooking.

    • Steve Gordon says:

      Hi Lin, That sounds like a good idea. Let me know if you try it and you make the Squash Fritters. I’ll be interested in hearing how they turn out for you. Thank you for sharing your comments with us. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  4. Susan says:

    These are very similar to mine, but I will be trying these as well. I am loving all your recipes! Thank you!

    • Steve Gordon says:

      Hi Susan, Thank you for your compliments on our recipes. Let me know which one’s you try and how they turn out for you. Thank you for your visit today, and I do hope you’ll visit with us often. Be Blessed!!! -Steve

  5. Donald Snyder says:

    Hey Steve,
    A short while ago, I sent you a recipe of mine very similar to the Squash Fritters and I call mine Squash Pancakes. When I grate the squash, I hold them at an angle to the grater face so that the grated squash comes out longer and I believe it gives the fritters/cakes a nicer appearance/texture. Just a thought.

  6. Ruth says:

    My husband loves the fritters! Actually, everyone likes them and the sauce too! I changed the recipe by using coarse ground corn meal in place of the flour and adding diced jalapeno.

  7. Hi Steve, I’ll be making your style fritters tonight to go with the crock pot ribs I put on this a.m. Was looking for my fritter recipe and found it easier to just look on-line. These are almost identical to mine…but I use self rising flour instead of plain and omit the salt and baking pwdr. They are fluffier and I think we’ll like these flatter ones better. Also, first time I’ve heard of sugar in it but naturally will try it. Yes, we know where McLeod’s is in McBee (we’re in Sumter) and visit a couple of times in the spring and summer. Great place. So glad you mentioned can add zucchini to the summer squash in this recipe as we planted a small box of zucchini and tomatoes too. My son gave us a large squash as he knows I used to peel it, scoop out the seeds and then use a salad shooter to shred it and make the fritters rather than throw away squash.Sometimes I even added a small amount of shredded cheddar to it…not too much or it leaks out when frying them. (We had 7 children and 6 foster children at that time, back in the 1970’s.) Signed up for your newsletter just now and will be back soon to copy more recipes. Thanks for sharing them. dkb

    • Steve Gordon says:

      Hi Dorothea, Thanks for the suggestion about the cheddar cheese. That sounds awesome. Wow! You had a huge family. I bet you have some great stories you could share. Smile.

      Thank you for subscribing to our Newsletter. I look forward to talking with you every Monday morning. I hope you’ll enjoy it. I do appreciate your visit today and I hope you’ll stop by often. Be Blessed!!! -Steve

    • Karen Hayden says:

      Wish I could make them low carb by using coconut or almond flour

  8. Greg says:

    My family loves this Squash Fritter recipe. My family has renamed it “squash latkes”. I added some creole seasoning, a little cayenne, and fresh garlic to give it a little spice. My garden is producing squash at a good pace now and this will be one of the ways to enjoy the squash. Thanks for the recipe. I have made it several times now

  9. JD says:

    Tried the squash fritters tonight after picking some fresh ones off the vine 15 minutes before prepping. Delightful. I added a few shakes of hot sauce and half the sugar. I made 8 large fritters that were perfect. Tried some sour cream on two of them and that worked. But they were delicious without anything.

  10. Denis Lee says:

    Just had this for breakfast. Really tasty and held up really well. My next batch might have a bit of jalapeño just for fun.

  11. Regina Smith says:

    I LOVE, LOVE your recipe. We’ve fallen in love with these delicate, delicious concoctions and sometimes have them 3 nights in a row in the summer. What a wonderous thing is the squash!!

  12. Melora Turner says:

    I’ve never had squash fritters and therefore never made them. I used your recipe last night for what can only be described as extreme deliciousness! Thanks for sharing.

  13. Robin says:

    I tried this tonight. Light, fluffy, airy so great! We get a box of fresh organic fruits and vegetables from a local farm delivered every week and this week I had ordered the yellow squash and some green garlic. I minced the green garlic and added about 2 Tbls to the squash mixture. It added it’s unique garlic pepper flavor and was very tasty. Thank you, Steve! As usual, Husband Gary says you’ve got the best recipes. He loves your sauce for this and Fried Green Tomatoes. Blessings!

  14. Sandra Lowry says:

    Hi Steve,
    This recipe sounds and looks delicious! I have made a similar version with zucchini but yellow squash is one of my favorite summer vegetables so I will definitely be making these. On a trip to Florida right now but will be back in Virginia the first of May and will probably be able to get some fresh squash-yum!
    By the way, I love your DJ picture and I definitely remember vinyl records. In fact, I still play them and have some of my old ones. Don’t you find it interesting that they are back “in fashion” with the younger generation?
    Be careful on the highways making deliveries and as always, I really enjoy your recipes and your newsletters!

  15. Sylvia says:

    Good Morning Steve–Love Squash Fritters–Wish I had some of those squash. Have a good week. S

  16. Terry (Ted) Muse says:

    Hi Steve,
    I love squash cooked any way but fried is awesome. Love the recipe!!! By the way, great picture of you at the radio station:-)).
    Terry (Ted)

  17. ColleenB. ~ Texas says:

    Squash Fritters looks delicious.
    I bet these would go well with fried fish.
    Can’t wit to give these fritters a try.
    Thanks 4 sharing the recipe.
    Have a wonderful; enjoyable day and week.

  18. Greg says:

    I tried this recipe last night for the first time. I doubled the recipe and it was delicious. The used yellow squash and when grated the fritters were crispy and luxurious. I added a little Cajun seasonings for a little extra flavor. This will not be the last time I make these. The family loved them.

    Thanks for the website and the recipes!

    • Cheryl says:

      Oooooh! Cajun seasoning or even some Old Bay would be a great idea. Can’t wait to try them. I have my squash plant covered up hoping the squash borer won’t find it too soon. They always ruin my squash here in Texas.

      • Brenda S says:

        Try and plant lemon squash instead. I’ve not had any worms and the plant is very prolific lasting till frost.

  19. Kirk says:

    Hi Steve,

    I will try this recipe tomorrow.


    • Steve Gordon says:

      Hi Kirk, I think you’ll enjoy the Squash Fritters. Be sure to let me know how they turn out for you.

      Thank you for stopping by today and I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  20. Lynne Glowacki says:

    I had a meal planned for tonight and everyone agreed that they were not up for it. I had just gotten a ton of zucchini and summer squash from my CSA and decided to look up a recipe for squash fritters. Boy am I glad I did! This was awesome. I made a double batch and a bunch of corn on the side for my family of 6. Definitely not enough. Even my picky eater wanted more. Thank you so much. What a treat this was!

    • Steve Gordon says:

      Hi Lynne, I’m thankful you found Taste of Southern and that you gave the Squash Fritter Recipe a try. Happy indeed that it turned out well for you and that the family enjoyed it. I appreciate you taking the time to share your comments. Maybe it will help someone else decide to try our recipe. I do hope you’ll come back for another visit and try some of our other recipes. Be Blessed!!! -Steve

  21. Alicia says:

    This is SOOO Good!! I am not a cook, but I have tried Several of your recipes and Not a Failed one yet!!

    Thank you for the Great Southern Recipes!!!


    • Steve Gordon says:

      Hi Alicia, You just made my day by saying you had tried several of the recipes and that they all had turned out good for you. Can you see me grinning? As I mentioned in the article, I’ve never been a fan of squash but these have changed my mind. I’m not sure why exactly. I must agree with you… they really are good. I’m glad you tried them and I do appreciate you taking the time to share your comments with us. Maybe it will convince another reader to go ahead and give them a try. Keep on cooking, I bet you’re much better at it than you give yourself credit for. Please stop by for another visit with us… real soon. Be Blessed!!! -Steve

  22. misty says:

    I am so glad I found this recipe. I have my squash shredded and onion chopped and I can’t wait to taste the finished product!

    • Steve Gordon says:

      Hi Misty, Thank you for trying the recipe. I hope it turned out well for you. I went out and bought more squash just so I could make some more for myself. I do hope you’ll like it. Let me know. Thank you for your visit and I trust you’ll visit with us again… real soon. Be Blessed!!! -Steve

  23. Stephanie Lucas says:

    Yes this was one of my mothers finest recipes. I just can’t seam to quite get them as good as hers was. I think its just because she added a little of her love and smile to complete this.. lol. Thanks for sharing her recipe. I know she would be very proud to know its being shared.

    • Steve Gordon says:

      Hi Stephanie, I’m so glad that you commented on this recipe. I know I didn’t make mine as good as your mom made hers either. All we can do is keep trying… just like she would want us to continue to do. We were all blessed to grow up in the families that we did, we’ve got lots of good family memories to hang on to. And, you’ve got another great cook right across the street from you I understand. I was surprised to learn you two were neighbors. Thank you for your comments and I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  24. Babs says:

    Hi! Husb went to farmer’s market in Ga (Brunswick) today. Fresh yellow squash, tomatoes, cucumbers! Saw the SQÛASH FRITTER recipe and made it tonight for dinner. There are two ofus, we are not big eaters. The recipe made eight nice sized fritters. I ate ONE initially, he ate 6! Then I ate 1 more! Now there is one left and we will fight over it! REALLY good and easy! Reminds me of my GrandMother. Thanks so much. I am looking forward to frequent use of this site. And before EVERY meal we give thanks.. Because God is Great, God is GOOD. And we thank Him for our food! Childhood blessings are the best and most sincere. Best, Babs

    • Steve Gordon says:

      Hi Babs, So glad that you gave the Squash Fritters recipe a try. Aren’t they really good? I did about the same thing, eating almost all that I made by myself and I’ve never been one that liked squash. I ate two cold the next morning and it reminded me of an egg omelet for some reason, perhaps I’ll add bacon next time. I haven’t visited the Brunswick, GA area in a mighty long time. I have fond memories of my first visit to the old Georgia Pig. I understand it’s closed now. I had a couple of good chats with the older ladies that ran the place at one time. I enjoyed watching them chop BBQ right in front of me. And, one of my all time favorite places is Sonny’s BBQ that we discovered while visiting Georgia and Florida. Good stuff, thanks for bringing back the memories. I do hope you’ll continue to visit with us, I’ll look forward to that. Yes, saying Grace before each meal is something I’ve always tried to do. God is great, God is good will always be instilled in me. Be Blessed!!! -Steve

      • Babs says:

        Ok, so next time you’re this way give me a shout. I know some really good places to eat and our farmer’s market is sooooooooo good! But now I need to make a cake and I’ll use your recipe!

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