Crispy Zucchini and Summer Squash Fritters Recipe

Try these flavorful, easy-to-make squash fritters—light, healthy, and perfect for a quick meal or snack. They combine spaghetti squash with tender spinach and kale, plus bell pepper and Parmesan for savory depth. Baked or air-fried, they crisp up nicely and pair well with yogurt, sour cream, or a simple dip.

Why We Love This Squash Fritters Recipe

• Healthy and flavorful: Spinach, kale and spaghetti squash create a nutrient-rich base that still delivers great taste. Green onions or chives add a bright finishing touch.
• Simple ingredients: This recipe uses everyday pantry items and fresh vegetables. You can swap spaghetti squash for zucchini or yellow squash if you prefer. Serve with sour cream or ranch for a tasty side or snack.
• Versatile: These fritters work as a vegetarian main, a side to roasted meats, or a quick appetizer. They’re easy to scale and adapt to many meals.
• Quick and family-friendly: Easy to prepare and perfect for busy weeknights, this recipe helps you add more vegetables to the table without sacrificing flavor.

Ingredients

These fritters showcase summer squash flavors while staying nutritious and satisfying.

• Spaghetti squash: Sweet and slightly nutty; zucchini or yellow squash are fine substitutes.
• Butter & extra virgin olive oil: For sautéing the vegetables; use your preferred cooking oil if desired.
• Bell pepper: Adds crunch and a touch of sweetness; any color works.
• Garlic: Fresh is best, but garlic powder can be used in a pinch.
• Baby spinach & kale: Packed with nutrients and color.
• Parmesan cheese: Adds savory umami.
• All-purpose flour: Binds the mixture; swap for gluten-free flour if needed.
• Panko bread crumbs: Help bind and add texture.
• Egg: Acts as a binder.
• Seasoned salt & dried oregano: Season to taste or replace with other herbs.
• Fresh parsley: Adds brightness; cilantro or basil are good alternatives.
• Olive oil cooking spray: For baking; any non-stick spray will do.
• Plain nonfat yogurt (optional for serving): Adds creaminess—sour cream or a dairy-free yogurt also work.

How To Make Squash Fritters

This recipe is straightforward and adaptable. Make the spaghetti squash ahead or use your preferred cooking method for convenience.

1. Cook the spaghetti squash: Prepare the squash using your preferred method until tender and shredded into strands.
2. Preheat: Heat the oven to 425°F (220°C). Line two baking sheets with foil or parchment and lightly spray with cooking spray.
3. Sauté the vegetables: In a large skillet, heat butter and olive oil over medium-high. Sauté diced bell pepper with a pinch of salt until it softens. Add garlic and cook briefly, then stir in the spinach and kale, seasoning with salt and pepper until wilted.
4. Combine: Let the cooked greens cool slightly, then mix them with the spaghetti squash, Parmesan, flour, panko, egg, seasoned salt, oregano, and parsley in a large bowl until evenly combined.
5. Chill briefly: Refrigerate the mixture for a few minutes to firm up slightly—this helps the fritters hold their shape.
6. Form: Spoon portions of the mixture onto the prepared sheets, shaping 2 to 3-inch rounds.
7. Bake: Lightly spray the tops with cooking spray. Bake 10 minutes, flip, then bake another 8–10 minutes until golden and crisp.
8. Serve: Transfer to a plate and serve warm with yogurt, sour cream, or your favorite dip.

Air Fryer Method

For a crisper finish, preheat the air fryer to 375°F (190°C). Cook fritters in batches for about 10 minutes, flipping halfway through, until golden and crisp.

More Easy Fritters Recipes

• Spinach Lentil Fritters
• Garlicky & Cheesy Quinoa Zucchini Fritters
• Chicken Fritters
• Air Fryer Zucchini Corn Fritters