Last Updated on May 5, 2026 by Deliciously Organic Editor
Squash Fritters are an easy side dish that use an abundant summer vegetable in a fun way.
This recipe a combination of yellow squash, egg, grain-free flour, jalapeño and a bit of sea salt. These fritters take just minutes to prepare and provide a fantastic complement to a large salad or grilled meat.
If you want to try a wonderfully flavorful zucchini variation, check out my Zucchini Fritter recipe on page 124 of The Grain-Free Family Table.
PrintSquash Fritters (Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
For the Fritters:
- 2 cups shredded yellow squash (about 2-3 large squash)
- 2 large eggs, beaten
- 3 tablespoons coconut flour
- 2 tablespoons arrowroot flour
- 1 jalapeño, minced
- 1/2 teaspoon Celtic sea salt
- 2 teaspoons baking powder (make sure it’s grain-free! For my grain-free baking powder recipe, see page 272 of The Grain-Free Family Table)
- 2 tablespoons butter or ghee
- 1 tablespoon olive oil
For the Topping:
- 1/2 cup sour cream (omit for Paleo/dairy free)
- 3 green onions, chopped
- 1 lemon, quartered
Instructions
- Place the squash, eggs, coconut flour, arrowroot flour, jalapeño, salt, and baking powder in a large mixing bowl. Stir until combined. Let mixture sit for 5 minutes.
- Heat a large sauté pan over medium heat for 1 minute. Add the butter and olive oil and swirl to coat the bottom of the pan. Spoon 1/4 cup portions of the squash mixture into the sauté pan (I like to use a large ice cream scoop and press the fritters down so they are flat and about 3/4-inch thick. Fry the fritters until golden brown on the bottom, about 2-3 minutes. Using a spatula, flip the fritters and continue cooking until they’re golden brown on the second side. Serve with sour cream, green onion and lemon juice.
- Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
Yum Carrie! Can’t wait to try them!
Hi Carrie, love your blog and two cookbooks!
I’ve wanted to share with other fellow Americans back home that since living in Europe for the last 15 years I’ve yet to locate and savor yellow summer squash. I truly miss it’s unique taste! I loved it straight from my grandma’s veggie garden all those years ago. I’ve only found yellow zucchini and round zucchini and apparently yellow squash isn’t grown “here”..(?). Alas… thanks for sharing.
Sounds wonderful. I’ll be looking for squash at the farmers market this week so we can try them!
Those look and sound delicious! 🙂 Happy summer!
Hi,
this recipe sounds really yummy but I wonder about not draining the water out of the squash. It seems so similar in texture to zucchini (in fact, here in France, we call it yellow zucchini), and you have a very similar recipe in your cookbook that calls for zucchini, in which the draining step is super important (I’ve made them and they were delicious!). Aren’t the fritters going to be watery if we skip that step?
For this recipe, I didn’t feel the yellow squash needed to be salted and then drained (I’m thinking they contain less moisture than the green zucchini?). After the squash sat in the bowl for about 15 minutes while I was frying, there was a bit of water at the bottom of the bowl, but I left that out when I scooped up the squash mixture to make the fritters. If you’d like them extra crispy, then salting would be a good idea.
Hi and thanks for replying to my previous question!
Here’s another one: could I replace the arrowroot with tapioca, either in this recipe or in the zucchini fritters from your cookbook ? The zucchini fritters recipe takes a lot of arrowroot, which is expensive where I live (especially since I always double up the recipe). Would the tapioca behave too differently or can I expect similar results?
The tapioca might be a bit more gummy, but it’s worth a shot!
This looks so good and a great way to mix up my summer menu. I think I’d like it best with zucchini, but both sound good!
Hi Carrie. I noticed one of the toppings is sour cream. I thought that wasn’t allowed in the paleo diet.
This is an optional ingredient. While some who follow the Paleo diet will allow for cultured or raw dairy products, if you’re avoiding all dairy, then omit the sour cream.
Holy Moly!!!! This looks awesome!!
Thank you!
I have made this recipe twice. Both times it was delicious. The second time I salted and then drained the squash. Then I added some green onion to the mix. That was amazing. This is a wonderful recipe and we will make it often. In Michigan, this is a great time for squash and we an get it at our local farm market.
Love your books and recipes.
Jim and Betsy
Midland, Michigan
I’m so glad you enjoyed them! 🙂
These are fabulous! I followed the recipe as written, but added in some green onion. Way good!
I don’t do dairy, so I used coconut milk (full fat), with garlic powder, salt and some toasted panch phoran. Soooo good!
@Virginia:What is panch phoran?
These look so good!! Pinning!
Have you ever made extra batches of these and put them in the freezer for later? How did they hold up for later?
I haven’t tried it, but I think they would freeze just fine.
Should we cook the squash first or leave it raw?? LOOKS AMAZING!!
Raw squash.
Could you substitute the egg in the recipe with your “Egg Replacement” for baking (Gelatin Egg)…?
These are delicious! They kind of remind me of the potato pancakes my dad used to make!
These are absolutely delicious! Thank you for sharing the recipe!
I just made these. I decided to squish some of the liquid and I omitted the jalapeños, instead I added ground pepper with turmeric plus oregano and garlic powder, chopped green onions and bacon. Very good!
Do you think a flax egg would work in this recipe? I’m allergic to egg.