Squash Fritters (Oven Baked)

Squash fritters are a classic southern recipe. Here they get an update that makes them healthier and easier! Also known as squash patties, squash fritters are usually fried. This time they'll only get a light spray of oil before being baked in the oven.

Summer squash are at their peak right now! They're coming in like crazy in the garden and the farmers markets are full of them. You may even be the recipient of a good old southern tradition - a neighbor sharing their fresh produce.

Now you can add squash fritters to your recipe collection. This one is made easier by cooking them in the oven, so they don't need the constant attention they would in a skillet. It's also healthier because the squash patties get just a light spray of oil.

Looking for more ways to use those squash? One of our top recipes here is Crustless Squash Pie, but we've also got another standard of down south cooking - Fried Squash and your family will love it, too.

Jump to:

• What are Squash Fritters?
• Why you'll love this recipe
• Ingredients for Squash Fritters
• Variations
• How to make squash fritters
• Expert Tips
• A few things that might come in handy
• Storing/Reheating
• What to serve with squash fritters
• Recipe FAQs
• 📖 Recipe
• Classic Southern Recipes

What are Squash Fritters?

Basically, they're squash patties that are lightly seasoned and combined with egg to make them stick together.

Usually fried, our version is baked making it lighter because it doesn't have nearly as much oil as the old fashioned recipe.

Why you'll love this recipe

• This recipe is healthy- It uses just a light spray of cooking spray instead of being fried in oil.
• You can use up those squash! If you're growing squash at home, we know you're just drowning in them. Not the worst problem to have, but you easily run out of ways to use them.
• These are delicious- Full of fresh summer flavor, these fritters are going to brighten your meal.

Ingredients for Squash Fritters

Yellow Squash (also known as crookneck squash) - While available year round they are at their peak in the summer. Because of this they are one variety of summer squash and zucchini is another. We've not tested this recipe with zucchini, but we believe they should be interchangable.

All purpose flour - If you need to go gluten free we would suggest trying an almond flour subsitute, but we haven't tested it.

Egg - large is standard

Salt - Plain uniodized table salt

Variations

Add in these ingredients to change up the taste of your squash patties!

• Chopped onion (add it to taste, but about ¼ cup should be good)
• Grated parmesan cheese (again - to taste, but ¼ cup is what we like)
• Italian seasoning (dried)

How to make squash fritters

See the recipe card below for specific amounts and directions, but this is generally how you'll make them.

1. Shred or grate squash and then toss with 1 teaspoon of salt. Place in a colander to drain for about 30 minutes.
2. Press on squash to get as much liquid as possible out, and then pour out on paper towels. Top with more paper towels and press again.
3. Mix grated squash with remaining ingredients.
4. Line a baking pan with parchment paper and spray with oil.
5. Make squash patties by scooping ¼ measuring cupful at a time and empty onto parchment paper.
6. Press lightly with fingertips until fritters are about ½ inch thick.
7. Spray tops with oil.
8. Bake at 425 for about 8-10 minutes and then flip.
9. Continue baking until golden brown.

Expert Tips

• Squash are really easy to grate with a box grater (link below if you need to order one). You can certainly use your food processor if you like, but I don't think it's worth the trouble to get it out.
• Draining the squash in a colander and then pressing with paper towels is an important step. This removes the excess moisture and helps the fritters be easier to handle.
• If you use a ¼ cup measuring cup to scoop out your patty portions they'll be a consistent size.
• Parchment paper is great to use in the oven. We use it all. the. time. (see our Hummingbird Bread recipe post for the method to get your breads out perfectly).
• For best results with your spray oil use the type designed for spraying food (link below) and not the kind you spray a pan with. They have extra additives that can burn.

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A few things that might come in handy

• Box grater mentioned above is awesome for grating squash.
• Parchment paper. No kitchen should be without it.
• Oil spray - this link goes to canola, but you could use avocado oil spray or grapeseed. We don't recommend olive oil because the smoke point is too low.
• Colander for draining.

Storing/Reheating

This recipe makes a small amount, but if you have lots of squash you can certainly double or triple it. In that case you might have leftovers.

They'll keep just fine wrapped tightly in the refrigerator for 5-6 days. My favorite way to warm them up is in the air fryer. Preheat it to 350 degrees and warm them for 3-4 minutes.

If you don't have an air fryer you can warm them in a 375 degree oven for 8-9 minutes or in a skillet on medium to medium low, until they're hot in the middle.

Your squash fritters can also been frozen for up to 3 months. Separate them with parchment paper and place in an airtight plastic bag. Thaw at room temperature for 1-2 hours and then heat as directed above.

For a quick and fun look at this recipe be sure to check out the web story.

What to serve with squash fritters

These fritters would be amazing served alongside any Southern main dish. We love them with Country Fried Steak, Classic Fried Chicken, or Southern Style Fried Shrimp.

Recipe FAQs

📖 Recipe