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Crispy Patty Pan Squash Fritters Recipe Easy Homemade with Herbed Lemon Yogurt Sauce

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These crispy patty pan squash fritters feature a golden crust and tender interior, paired perfectly with a fresh herbed lemon yogurt sauce. Quick and easy to make, they are a delicious light meal or appetizer.

Ingredients

Scale
  • 3 medium patty pan squash, finely grated (about 2 cups)
  • ½ cup (60g) all-purpose flour (can substitute chickpea flour for gluten-free)
  • 2 large eggs, room temperature
  • 2 green onions, thinly sliced
  • 2 tablespoons fresh herbs (parsley or dill), chopped
  • 1 clove garlic, minced
  • Salt to taste (about 1 teaspoon)
  • Black pepper to taste (about ½ teaspoon)
  • ¼ cup (60ml) olive oil or neutral oil for frying
  • For the Herbed Lemon Yogurt Sauce:
  • ¾ cup (180g) Greek yogurt (full-fat or low-fat)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh herbs (dill, parsley, or chives), chopped
  • Salt and pepper to taste

Instructions

  1. Wash and trim the ends off the patty pan squash. Grate finely using a box grater or food processor to yield about 2 cups (roughly 200g). Place grated squash in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
  2. In a large mixing bowl, combine the grated squash, flour, eggs, sliced green onions, minced garlic, chopped herbs, salt, and black pepper. Stir until well combined. The batter will be slightly wet but should hold together when scooped.
  3. In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, chopped fresh herbs, salt, and pepper. Chill in the fridge while frying the fritters.
  4. Heat the oil in a large skillet over medium heat until hot enough that a small drop of batter sizzles on contact.
  5. Using a ¼ cup measure or spoon, drop batter into the skillet and flatten lightly to about 3 inches (7.5 cm) diameter. Fry for 3-4 minutes on each side until golden brown and crispy. Work in batches to avoid overcrowding.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with a generous dollop of the herbed lemon yogurt sauce.

Notes

Squeezing out excess moisture from the grated squash is essential for crispy fritters. Fry on medium heat to avoid burning or soggy fritters. The yogurt sauce can be made ahead and stored up to 5 days. Leftovers reheat best in a skillet to maintain crispiness. For gluten-free, substitute flour with chickpea flour. Vegan version possible using flax egg and plant-based yogurt.

Nutrition

Keywords: patty pan squash fritters, vegetable fritters, herbed lemon yogurt sauce, crispy fritters, summer squash recipe, gluten-free fritters option, easy appetizer

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