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Summer Squash Fritters


  • 2 small summer squash OR 1 larger one, with most of the seeds removed
  • 4 minced scallions (or green onions, or onions)
  • 1/4 cup parsley
  • 1/4 cup dill (can use dried dill, sparingly)
  • 1 beaten egg
  • 3/4 cup parmesan cheese
  • 1/4 cup flour


Grate squash into a colander and toss with 2 tsp salt, let sit 10 minutes. Squeeze out liquid. Mix squash with other ingredients and pan-fry spoonfuls of the mixture in olive oil, flattening with a spatula, 3-4 minutes per side, until golden. Drain on paper towels & season with salt.

Mildly modified from a Wild Things Farm recipe