Squash Fritters With Sriracha Dipping Sauce

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.

Easy Summer Squash Fritters Recipe

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.

How to Make the BEST Squash Fritters Recipe

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.

• Ingredients you'll need to make Squash Fritters with Sriracha Dipping Sauce: Yellow squash, self rising cornmeal, self rising flour, grated Parmesan cheese, seasoned salt, granulated garlic, onion powder, dark chili powder, cumin, large eggs, buttermilk and green onions. You'll also need peanut oil or vegetable oil for frying.
• To make the optional Sriracha sauce: Mayonnaise, sriracha sauce and chili sauce (i.e. Heinz or similar).
• Kitchen tools you'll need: Medium bowl, small bowl, whisk, sharp knife and chopping board, measuring cups and spoons, Dutch oven or deep fryer, fry thermometer, stainless steel spider or slotted spoon and a sheet pan or platter lined with paper towels.
• Don't skip the steaming 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. You can make these fritters any size you like depending on the amount of yield needed. 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.
• You can store Squash Fritters chilled in the refrigerator for up to 3 days. Reheat in an air fryer or in the microwave. Please note, the exterior will soften once chilled.

More Easy Squash Recipes to Make

• Southern Fried Squash just can't be beat!
• Stuffed Zucchini Boats are a lower carb entree.
• Italian Sausage Stuffed Summer Squash doubles as a side dish or an entree.
• Chicken Parmesan Spaghetti Squash is a delightful dish everyone will love.
• Squash Croquettes remains a fan favorite year after year.
• Baked Squash Parmesan is layered just like lasagna using sliced yellow squash in place of noodles.
• Pickled Squash from A Farm Girl Dabbles.

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Squash Fritters With Sriracha Dipping Sauce

Prep Time25 minutes mins

Cook Time4 minutes mins

Total Time29 minutes mins

Course: Appetizer, Bread, Side Dish

Cuisine: American

Keyword: squash-fritters-with-sriracha-dipping-sauce

Servings: 28 fritters

Calories: 150kcal

Author: Melissa Sperka

Ingredients

• 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

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Instructions

• 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.

Notes

Yield may vary depending on how the batter is divided. 

Nutrition

Serving: 1serving | Calories: 150kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 257mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

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