Description
Crispy, golden squash patties with a Southern twist — perfect for summer meals or a savory snack.
Ingredients
Scale
- 5 medium yellow squash
- 3/4 cup self-rising yellow cornmeal
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 medium sweet onion, minced
- 1/2 jalapeño, finely minced
- 1/2 cup buttermilk
- 1 egg, lightly beaten
- Vegetable oil (for frying)
Instructions
- Start by halving the yellow squash lengthwise and then cutting it into 2-inch pieces. Steam them until tender, about 12–15 minutes.
- Once steamed, mash the squash with a fork until smooth.
- In a large bowl, mix the cornmeal, flour, sugar, 1/2 teaspoon salt, black pepper, and cayenne pepper.
- Stir the mashed squash with the minced onion, jalapeño, buttermilk, and beaten egg.
- Fold the squash mixture into the dry ingredients. Stir until just blended. Do not overmix.
- Heat vegetable oil in a cast-iron skillet or Dutch oven to about 1 inch deep.
- Drop rounded tablespoonfuls of the batter into the hot oil. Fry about 3 minutes per side until golden brown.
- Remove and drain on paper towels. Sprinkle a bit of extra salt on top while still hot.
Notes
Great for using up summer squash! These fritters are best served hot with a dipping sauce or sour cream.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 fritter
- Calories: 120
- Sugar: 2g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: squash fritters, Southern recipe, yellow squash, summer vegetables, savory pancakes