Squash Fritters With Sriracha Dipping Sauce

Squash Fritters With Sriracha Dipping Sauce

Servings 24 -30 May vary
Author Melissa Sperka


  • For the squash fritters:
  • 2 1/2 cup yellow squash steamed, sliced and quartered
  • 1 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
  • 1/4 tsp black pepper
  • 2 green onion chopped
  • 2 large eggs beaten
  • 3/4 cup half & half or whole milk
  • Sriracha dipping sauce: [easily doubles]
  • 1/2 cup mayonnaise
  • 3 Tbsp chili sauce
  • 1 tsp sriracha sauce [or to taste]


  • Slice and steam the squash to crisp tender. Quarter and set aside to cool.
  • Sift together the self- rising flour, grated Parm, seasoned salt, garlic powder, onion powder, chili powder, cumin and black pepper. Add the chopped onion.
  • In a separate bowl, beat together the half and half and eggs.
  • Add the wet ingredients to the dry ingredients, mixing well.
  • Next, stir in the cubed squash. Mix until combined then rest on the counter while the oil heats.
  • In a deep medium-size saucepan, heat 3 inches of 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 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.


To make them more like a hushpuppie use 1 cup self rising flour and 3/4 cup self rising cornmeal.