Summer Squash Fritters

Summer Squash Fritters

Summertime is an easy time of year to commit to Meatless Mondays with all of the fresh produce available! Give these summer squash fritters a try while still getting your protein in with Braswell Family Farms eggs. Recipe adapted from Aggie's Kitchen.

Tip: if you only have yellow squash available, sub the zucchini portion with additional squash and vice versa!

  • Yield: 10-12 fritters

  • Prep time: 20 min

  • Cook time: 5 min

  • Total time: 25 min


  • 2 zucchini, shredded using a box grater

  • 2 yellow squash, shredded using a box grater

  • 2 Braswell Family Farms eggs, lightly whisked

  • 4 heaping tablespoons flour

  • 1/4 cup freshly grated Parmesan cheese

  • big pinch salt and pepper

  • 2 tablespoons oil


  1. First, prepare squash for fritter mixture by squeezing all of the water from the shredded squash.

    1. Take a small batch of shredded zucchini and squash and place in the center of a clean dish towel.

    2. 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.

    3. Repeat a couple of times per batch.

  2. Place squeezed shredded zucchini and squash into a large mixing bowl. Add eggs 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.

  4. Cook each fritter for about 3-4 minutes on each side, or until golden brown.