Squash Fritters Recipe

Trim ends from the squash and coarsely grate them using the large holes of a box grater or a food processor. You should have about 3 cups loosely packed grated squash.

Place the grated squash in a large bowl and sprinkle with 1 teaspoon fine sea salt. Toss and let sit for 10 minutes to draw out moisture.

After 10 minutes, transfer the grated squash to a clean kitchen towel or several layers of paper towels. Gather and squeeze firmly to remove as much liquid as possible (aim to remove at least 1/4–1/3 cup of liquid). Transfer the drained squash to a clean bowl.

To the drained squash, add 1 cup ricotta, 3 oz crumbled feta, 1 large egg, 3 tablespoons buttermilk, 3 tablespoons all-purpose flour, 3 tablespoons panko, 2 tablespoons grated Parmesan (if using), minced garlic, baking powder, 1 teaspoon black pepper, and the chopped herbs (parsley, dill, mint).

Stir until combined. The mixture should be moist but hold together when scooped; if it seems too wet, add up to 1 additional tablespoon flour or panko. Taste and adjust seasoning with salt if needed (feta already adds salt, so be cautious).

Set up a dredging station: place 1/2 cup flour in a shallow bowl; beat 1 egg with 1 tablespoon water in a second bowl; place 1 cup panko in a third shallow bowl.

Pour 1 cup neutral oil into a 10–12 inch skillet (or enough to come about 1/4 inch up the side) and warm over medium heat. Heat to 350°F (175°C) if you have a thermometer; otherwise test by dropping a small pinch of panko—if it sizzles immediately and browns in ~20–30 seconds, the oil is ready.

Using two spoons or a small ice cream scoop (about 2 tablespoons per fritter), scoop portioned fritter batter and shape lightly into patties.

Dredge each patty first in flour (shake off excess), then dip in the egg wash, then press into panko to coat evenly. Place coated patties on a tray while you work in batches. (If you prefer a crisper interior, you can chill formed patties 10 minutes before frying.)

When oil is hot, fry fritters in a single layer without crowding (about 3–4 at a time depending on pan size). Fry 2–3 minutes per side until golden brown and cooked through, flipping once with a spatula. Adjust heat to maintain oil temperature—lower if browning too fast, raise if not sizzling.

Transfer cooked fritters to a wire rack set over a baking sheet or a plate lined with paper towels. Sprinkle lightly with finishing sea salt while hot. Repeat with remaining batter, adding more oil if pan becomes shallow.

While fritters fry (or ahead of time), whisk together 1/2 cup Greek yogurt (or sour cream), 2 tablespoons buttermilk, 2 tablespoons ricotta, 1 teaspoon lemon juice, chopped chives and parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Adjust consistency with another teaspoon or two of buttermilk if you prefer a looser sauce. Chill until ready to serve.

Arrange fritters on a platter. Serve warm with the creamy herb sauce on the side and an extra sprinkle of fresh herbs. Leftover fritters can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.