Squash Fritters With Sriracha Dipping Sauce

Squash Fritters With Sriracha Dipping Sauce

Course Appetizer, Bread, Side Dish
Cuisine American
Keyword squash-fritters-with-sriracha-dipping-sauce
Prep Time 25 minutes
Cook Time 4 minutes
Total Time 29 minutes
Servings 28 fritters
Calories 0
Author Melissa Sperka


  • Squash fritters:
  • 2 1/2 cup yellow squash sliced, steamed and quartered
  • 1 1/4 cup self-rising cornmeal
  • 3/4 cup self-rising flour
  • 3 Tbsp grated Parmesan cheese
  • 1 tsp seasoned salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dark chili powder
  • 1/2 tsp ground cumin
  • 2 large eggs beaten
  • 1 cup buttermilk
  • 3 thin green onion chopped
  • Sriracha dipping sauce:
  • 1/2 cup mayonnaise
  • 3 Tbsp chili sauce
  • 1 tsp sriracha sauce OR hot sauce adjust to taste
  • 6 cups Vegetable or peanut oil for frying more or less as needed


  • Cut squash into 1/2 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 Tbsp 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.


Yield may vary depending on how the batter is divided.