Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Squash Fritters (Grain-Free, Paleo)

Squash fritters take just minutes to prepare and are a fantastic addition to a large salad or grilled meat.
Squash Fritters are an easy side dish that use an abundant summer vegetable in a fun way. They’re 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.

Serves 4

Squash Fritters (Grain-Free, Paleo)
Save RecipeSave Recipe

Ingredients

    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

  1. 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.
  2. 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.
  3. 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!
7.8.1.2
3461
https://deliciouslyorganic.net/squash-fritters-grain-free-paleo/

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 50 Tips to Help Heal Your Thyroid" when you subscribe!

You may also enjoy these posts

Easy Blender Blueberry Pancake Muffins (Paleo, Grain-Free)Sheet Pan Chicken Meatballs with Broccoli (Grain-Free, Paleo)Morning Glory Muffins (Grain-Free, Paleo)

24 Comments

  2. Stephanie

    July 21, 2015 at 2:50 pm

    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.
    Reply to this comment

  5. marina

    July 22, 2015 at 1:11 am

    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?
    Reply to this comment

    • Carrie Vitt

      July 24, 2015 at 9:42 am

      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.
      Reply to this comment

  9. Betsy

    July 30, 2015 at 6:22 pm

    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
    Reply to this comment

  10. Virginia

    August 5, 2015 at 12:32 pm

    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!
    Reply to this comment

Leave a Comment

Your email address will not be published. Required fields are marked *