Yellow Squash Fritters with Basil Sour Cream

These yellow squash fritters feature perfectly crispy exteriors with a moist, flavorful texture inside. Serve them hot and crispy from the skillet with an herby fresh basil sour cream.

Tis the season for all things squash and zucchini! I personally think zucchini gets a little bit too much of the hype this time of year so I’m choosing to spotlight their less-popular cousin, yellow squash!

And that means a crispy, golden fritter is coming your way today. Along with a sidekick of basil sour cream, O-M-G.

This just tastes like quintessential mid-summer eats to me. It took more than a few tries to get the texture of these fritters right but I can confidently say that they are perfection now.

I’m talking earth-shattering crispy outsides, pillowy insides, and for the love of God, please pass more of that sour cream my way.

These Fritters Feature…

• A golden, crispy exterior from pan frying
• A soft and tender texture inside with lots of flavor from yellow onion and garlic
• An herby basil sour cream for dipping

Making the Fritters

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Sour cream
• Garlic
• Fresh basil
• Yellow squash
• Panko breadcrumbs
• All-purpose flour
• Baking powder
• Yellow onion
• Egg
• Vegetable oil

Tips for Perfect Squash Fritters

1. Shred summer squash – use the large holes on a box grater to shred the squash.
2. Salt squash and allow to sit – toss squash with kosher salt and allow to sit 10 minutes to draw out the extra water.
3. Squeeze water out – use a kitchen towel to squeeze the extra moisture out of squash. This step makes for a non-stodgy texture and instead yields fritters that are light and crispy.
4. Gently fold dough – be careful not to overwork the dough as this may negatively effect the texture of the fritters.
5. Heat pan properly – make sure your pan is nice and hot before frying the fritters.
6. Add oil as needed to pan – start with 2 tablespoons of vegetable oil evenly swirled around the pan and add more as needed between batches.
7. Fry fritters by 1/4-cupfuls – scoop the dough with a 1/4 cup into pan and use the back of cup to flatten fritters slightly.
8. Serve fritters immediately – the texture of these fritters are best if enjoyed hot from the skillet.

Recipe Variations

Try these ideas for a different twist on these fritters.

• Substitute zucchini – zucchini will work great in place of the summer squash.
• Add some heat – add cayenne pepper or a minced jalapeno to the fritter dough.
• Use another herb – try parsley, dill, or cilantro in place of the basil.
• Try another dipping sauce – you can use plain sour cream or Greek yogurt in place of the basil sour cream.

Make Ahead Tips

These fritters are best if you serve them piping hot straight from the skillet. However, you can definitely shred the summer squash in advance as well as make the basil sour cream up to 6 days in advance and store in refrigerator for serving.

With how incredibly easy these fritters are to whip up, I can confidently say that you’ve just found your new favorite summer snack!

And without any further delay…dip these bad boys into all the basil sour cream hot from the skillet and watch yourself reach peak summer flow state.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More summery dishes to make next!

• Grilled Peach Flatbread
• Zucchini Biscuits
• Sweet Corn Summer Squash Hash