These crispy Squash Fritters with Sriracha Dipping Sauce are a tasty and unique way to use the abundance of squash in the Summer. They can be served as an appetizer, a side dish or as a savory bread, in a pinch. They're similar to a hushpuppy and just as fun to make and eat.
Summer Squash Fritters with Sriracha Dipping Sauce
When garden season is in full swing, it can be just as challenging as it is glorious, to come up with recipes to try. I adore squash and zucchini just about any way they can be served. Be it in a squash casserole, stuffed with Italian sausage or crispy baked zucchini fries, squash of any variety is always a welcome site on our table. These squash fritters are hushpuppy-like earning them a 5 star rating from my family.
Tips for Making Squash Fritters
- Don't skip this step, by taking the time to steam the squash first it ensures that it's done cooking, when the breading is perfectly golden.
- To divide the dough, I typically reach for a small ice cream scoop most often but, for a smaller fritter, you can use a tablespoon.
- For a time saver, make the dipping sauce in advance and chill it for several hours or overnight, to give the flavors time to marry.
If you love squash, or even if you don't, these fritters may win you over and are well worth the small amount of effort to make. Another fritter recipe you may like to try are these Conch Fritters from Lemons For Lulu.
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Squash Fritters With Sriracha Dipping Sauce
- Squash fritters:
- 2 ½ cup yellow squash sliced, steamed and quartered
- 1 ¼ cup self-rising cornmeal
- ¾ cup self-rising flour
- 3 tablespoon grated Parmesan cheese
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dark chili powder
- ½ teaspoon ground cumin
- 2 large eggs beaten
- 1 cup buttermilk
- 3 thin green onion chopped
- Sriracha dipping sauce:
- ½ cup mayonnaise
- 3 tablespoon chili sauce
- 1 teaspoon sriracha sauce OR hot sauce adjust to taste
- 6 cups Vegetable or peanut oil for frying more or less as needed
- Cut squash into ½ inch wide slices. Place into a steamer and cook 5-7 minutes or until crisp tender. Quarter slices, then set aside to cool.
- Meanwhile, sift together cornmeal, flour, Parmesan, seasoned salt, garlic powder, onion powder, chili powder and cumin. (Use a whisk to sift)
- In a separate bowl, whisk together buttermilk and eggs.
- Add wet ingredients to the dry ingredients, mix well.
- Fold cubed squash and onion into batter. Mix until evenly distributed. Rest on counter while oil heats.
- In a deep medium-size saucepan or deep fryer, heat oil to 350°F.
- Use a small ice cream scoop or a tablespoon to drop the batter into the oil. Do not over-crowd the pot.
- Cook in batches for 2-3 minutes per side keeping the oil around 350-360°F until fritters are golden and cooked through.
- Use a slotted spoon to remove to paper towels to drain. Season lightly with additional seasoned salt immediately.
- Mix together the sriracha dipping sauce and chill until serving with warm fritters.
I have squash ready to go, I'm excited to try this recipe!
Do you think these could be made using maybe grated zucchini?
Cubed Zucchini could be interchanged with the squash.