Aggie's Kitchen

Summer Squash Fritters

Summer Squash Fritters are a great way to use up your summer squash and zucchini.

Summer Squash Fritters made with zucchini and yellow squash are a great way to use up your summer squash and zucchini.

I can’t help but make Summer Squash Fritters like this more than a few times every summer when zucchini and squash are just about everywhere you look. I wish I could say I grew the veggies for these myself, but my garden just doesn’t handle summer squash very well, and sadly, I’ve pretty much given up on trying.

However, I am lucky to have a farmer’s market style store very close to my house who always has the freshest and prettiest farm veggies, and every time I visit I can’t help but come home with a bags full of summer veggie goodness, and that always includes zucchinis.

(I love shopping here.)

I remember my grandparents making fritters similar to these all the time when I was growing up. They put all kinds of fresh vegetables in theirs, from zucchini flowers to spinach to Swiss chard to whatever was growing in their garden at the time…nothing goes to waste in my grandparent’s kitchen and a recipe like this is so good for making sure of that.

Summer Squash Fritters made with zucchini and yellow squash are a great way to use up your summer squash and zucchini.

These make a great snack or appetizer. I love to eat them straight out of the pan sprinkled with sea salt or warmed up in the toaster oven as nice late afternoon snack. My children also love them and they are a great way to get your kids to eat a few more vegetables they might not typically eat often.


Summer Squash Fritters made with zucchini and yellow squash are a great way to use up your summer squash and zucchini.

Print Recipe

Summer Squash Fritters

Yield: 10-12 Fritters


  • 2 zucchini, shredded using a box grater
  • 2 yellow squash, shredded using a box grater
  • 2 eggs, lightly whisked
  • 4 heaping tablespoons flour
  • 1/4 cup freshly grated Parmesan cheese
  • big pinch salt and pepper
  • 2 tablespoons oil


  1. To prepare squash for fritter mixture you must squeeze all of the water out first. Take a small batch of shredded zucchini and squash and place in the center of a clean dish towel. Pull sides of dish towel up and standing over your sink turn into a ball by twisting - squeezing all of the water out of the vegetable in the process. Repeat a couple of times per batch. Place squeezed shredded zucchini and squash into a large mixing bowl.
  2. Add eggs to shredded zucchini and squash and using a fork, combine. Add a big pinch of salt and freshly ground pepper along with 4 heaping tablespoons of flour. Gently stir until mixture is combined.
  3. Heat a nonstick skillet over medium high heat. Add oil to pan. Using a fork, scoop out a small amount of fritter mixture (about a heaping tablespoon worth) and place into skillet. Using your utensil, carefully spread out the fritter mixture to form a small thin pancake shape. Cook each fritter for about 3-4 minutes on each side, or until golden brown.

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Have lots of summer squash in your kitchen? Try some of these recipes:

Grilled Summer Squash Pizza

Chicken and Summer Squash Fajitas

Summer Squash with Blistered Tomatoes | A Spicy Perspective

Parmesan-Lemon Zucchini and Summer Squash Spaghetti | Chelsea’s Messy Apron

Roasted Summer Squash with Peppers and Onion | Melissa’s Southern Style Kitchen

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70 Responses to “Summer Squash Fritters”

  1. Kim | At Home With Kim posted June 27, 2012 at 6:39 am

    I LOVE recipes like this…. they take me back to my childhood too. My mom would have a night now and then when dinner would be fried squash {patty~pans were my favorite} and zucchini with fresh garden tomatoes. I love that you grate the squash and am anxious to try it this way!

  2. Amy (Savory Moments) posted June 27, 2012 at 6:43 am

    I love these! They are a great way to use up some of the bounty of summer squash that occurs each summer. Delicious!

  3. Alessandra posted June 27, 2012 at 8:11 am

    I love fritters like this, so fresh and tasty, the glass of vino sounds perfect. Great recipes:)

    • Aggies Kitchen posted June 28, 2012 at 7:47 am

      Thank you 🙂

  4. shelly (cookies and cups) posted June 27, 2012 at 8:19 am

    I would definitely eat these straight out of the pan! Perfect summer meal 🙂

  5. Jen posted June 27, 2012 at 9:08 am

    I love these and I am putting them on my must-do summer cooking list! I love summer squash and I always end up just sauteing it in a pan with olive oil, salt and pepper. This is so much yummier!!!

  6. patsy posted June 27, 2012 at 9:40 am

    Printing the recipe now! I am so jealous of that market! Ours are just starting to open for the season, and I’m dying to check them out!

    • Tara posted July 21, 2013 at 1:52 pm

      We in Chester, SC are just starting our market as of April of 2013.I hope our market turns out to be a big success as well.

  7. Rachel Cooks posted June 27, 2012 at 9:41 am

    These look so wonderful! May I link to them at the end of July in my pancake round-up? 🙂 I’m leaving out pictures (but may I say, yours are gorgeous!)

    • Aggies Kitchen posted June 28, 2012 at 7:47 am

      Yes, I would love that! Thank you friend!!

  8. Bev @ Bev Cooks posted June 27, 2012 at 9:50 am

    Sooooo doing this. My garden is barfin’ up all kinds of zucc, so this is pawfect timing!

  9. Love this! What a simple way to use up your summer veggies and boost your fiber intake at each meal or snack you incorporate them into. Can’t wait to give this a try!

  10. jen @ one curly fry posted June 27, 2012 at 10:51 am

    i love farmer’s markets!! what a wonderful summer recipe!

  11. Heather (Heather's Dish) posted June 27, 2012 at 11:01 am

    what a fun take on fritters! and a great way to use up the extra squash! i don’t have a garden, but our neighbors are always bringing over tons and tons of zucchini from their garden for us!

  12. lynn @ the actor's diet posted June 27, 2012 at 11:28 am

    i love this recipe! a great way to use up all that squash!

  13. Mal @ The Chic Geek posted June 27, 2012 at 11:39 am

    I love zucchini, these look so great!

  14. Tara @ Chip Chip Hooray posted June 27, 2012 at 11:43 am

    These look delicious, and definitely a great way to use up summer veggies! Thanks, Aggie. 🙂

  15. Becky @ So Very Blessed posted June 27, 2012 at 11:52 am

    These look fabulous! Fresh zucchini is one of my favorite things about summer and this looks like such a great way to use them!

  16. Megan posted June 27, 2012 at 1:19 pm

    I think I’m going to make these from the squash I get in my CSA box this week!

  17. Erica posted June 27, 2012 at 1:30 pm

    Nostalgic foods are some of the best- aren’t they? These looks amazing- I have book marked them! Can’t wait

  18. Cookin' Canuck posted June 27, 2012 at 2:58 pm

    What a fantastic farmer’s market! You’re so luck to have that so close to you. I have summer squash in my garden this year and I would love to try these beautiful fritters!

  19. Cheryl posted June 27, 2012 at 6:53 pm

    Love this recipe, made them as a side with steak and sweet potato fries for dinner tonight, didn’t have summer squash so used zucchini and sweetcorn instead. Kids gobbled them up.

    • Aggies Kitchen posted June 27, 2012 at 10:04 pm

      so happy to hear that Cheryl, thank you! I am totally trying it with corn next time!

  20. JulieD posted June 28, 2012 at 12:20 am

    This sounds and looks amazing, Aggie. Can I have 10? 🙂 We’ll definitely try these soon! I love Cheryl’s idea of having it with steak.

  21. Liane posted June 28, 2012 at 7:06 am

    Tried these last night. They were awesome! Thanks Aggie!

    • Aggies Kitchen posted June 28, 2012 at 7:46 am

      Awesome!! So glad you enjoyed them and thank you for letting me know!

  22. Robin posted June 28, 2012 at 7:52 am

    Love the recipe…and the store! Is that in the Sanford area?

  23. Miss @ Miss in the Kitchen posted June 28, 2012 at 9:04 am

    My squash plants are just coming up in my garden, I can’t wait to make these.

  24. Karly posted June 28, 2012 at 12:07 pm

    These look amazing, Aggie! I’m hanging on to this for when my mama starts handing off her squash to me!

  25. Mari posted June 28, 2012 at 1:21 pm

    Aggie, what a perfect way to enjoy a squash! I never thought about preparing fritters, I always bake or boil them. Thanks for the recipe 🙂

  26. Wenderly posted June 28, 2012 at 5:13 pm

    Heaven. Those look like little puffs of heaven.

  27. Bree posted June 28, 2012 at 5:30 pm

    Potato pancakes are my favorite and this is reminiscent but healthier. Yay!

  28. Sheila posted June 29, 2012 at 1:36 am

    Oh mom used to make something similar to this and I forgot all about it. These look really amazing, thanks for brining back a yummy memory!

  29. Robyn Stone | Add a Pinch posted June 29, 2012 at 8:43 am

    Oh Aggie! These are perfection! Can’t wait to make these soon – and I do mean *soon*.

  30. Whitney posted June 30, 2012 at 9:59 am

    I made these the other night and they were wonderful! I made the fritters a bit bigger and used them instead of a tortilla for some chicken tostada’s (shredded chicken, avocado, tomato and mozzarella on top). They were great! I added chili powder and some roasted cumin to the batter for an extra kick. Thanks for the recipe!

  31. Rachel posted July 3, 2012 at 3:51 pm

    I’ve done potato pancakes like that zillions of times, but never have I used zucchini! I think when it comes in season here (like mid-September!) I will definitely have to try this recipe. Thanks for sharing!

  32. Marly posted July 5, 2012 at 9:34 am

    So simple and tasty – a perfect summer meal. I can’t wait to try it!

  33. Tickled Red posted July 6, 2012 at 7:47 pm

    Mmm…those look tasty darlin’!

  34. Kerstin posted July 8, 2012 at 11:41 am

    I looove summer squash and am always looking for new ways to enjoy it – I’ll have to make these!

  35. luv what you do posted July 8, 2012 at 3:12 pm

    Those look delish! What a great summer ap!

  36. justcooknyc posted July 16, 2012 at 4:19 pm

    i love how these look. something tells me i wouldn’t be able to stop eating them

  37. Little Sis posted July 18, 2012 at 9:48 pm

    These are so beautiful and what a great use for all of the squash that are about to start raining down on me from the garden. Thanks a lot.

  38. Nikki posted July 20, 2012 at 5:37 pm

    These were super easy to make and delish! (i’m not a cook). lol

    • Aggies Kitchen posted July 22, 2012 at 3:52 pm

      Thank you Nikki! Glad you made and enjoyed them! 🙂

  39. Lenore posted July 24, 2012 at 11:09 am

    Ohhh I need to visit that shop! I know it’d be a bit of a drive but it looks totally worth it. Plus, those squash fritters look to-die-for. I loooove summer squashes. We grew them one year, but since I’m the only one who will eat them they started going bad before they were consumed 🙁

  40. Emil posted March 27, 2013 at 11:37 am

    Beautiful! Really beautiful and mouthwatering pictures. Love this fitters, they’re definitely on my list!

  41. Kim posted June 10, 2013 at 1:39 pm

    I had a recipe for these and I lost it, mine called for sour cream so I will modify. They are going to be GREAT!!

  42. Joy posted June 26, 2013 at 8:47 am

    Am I correct to assume that the cheese should be added when the flour is, or soon thereafter?

    • Aggies Kitchen posted June 26, 2013 at 1:47 pm

      Yes, all at the same time is right!

  43. Laura Jervis posted June 27, 2013 at 10:38 am

    I have about 10 squash and zucchini coming in per day…it’s been going on for a couple of weeks now and the neighbors are starting to avoid me because I’m handing out so much produce! I’m also getting sick of making casseroles and stuffed zucs to freeze for later in the year.

    Has anyone tried freezing these after they are fried? Or should I try freezing them before frying?

  44. samuel posted July 24, 2013 at 10:16 pm

    A fritter is fried. This recipe is a griddle cake. Though delicious, lets call it what it is.

  45. Bree (Skinny Mommy) posted August 19, 2013 at 11:16 am

    These remind me of potato pancakes which are one of my favorite things but with zucchini they look even better-and healthier too!

  46. Elle posted September 26, 2013 at 10:20 pm

    These are a family favorite! I like to serve them with my Onion Chili Jam, it brings out the flavor of the fitters without being too sweet. We’ve also made them ‘burger’ size and used them as veggie burgers–delicious!

    • Aggies Kitchen posted September 27, 2013 at 12:19 pm

      Oh that onion chili jam sounds so good!! I will have to try something like that! Thanks for sharing 🙂

  47. posted July 27, 2014 at 10:34 am

    This looks delicious! I just started a new series called Eating Inside the Box it would be awesome if you would share this with us! Please linkup any other recipes to any fruit/veggie category you’d like!
    Enjoy the Harvest!

  48. Diane posted August 28, 2014 at 8:58 pm

    Thank you, these were outstanding. I did add about 1/4 c. diced onion and substituted the Parmesan for grated cheddar (I was out of Parmesan). They were delicious!

  49. Lisa Charles posted September 23, 2014 at 10:39 am

    I just made these for breakfast, instead of regular pancakes, they are great, thanks for a wonderful recipe.


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