These summer squash fritters with basil and tangy lemon yogurt come together in about 35 minutes with 10 ingredients. A mixture of shredded zucchini and nutty yellow crookneck squash make up the base for these fritters while basil lends a fresh, herbal contrast. These vegetarian fritters are served with a lemony yogurt dipping sauce that makes them perfect for an appetizer, side dish, or snack.
There’s always that inevitable point during summer squash season that I find myself with way more of it than I can eat. That’s where these fritters come in! They’re an easy and delicious way to enjoy any summer squashes you’ve got at home from zucchini to patty pan to yellow squash (see also, these curried coconut summer squash fritters). Simply grate them with a box grater the old school way, or toss ’em in your food processor with one of the grating attachments. To brighten things up, there’s basil folded into the fritters and they’re served with a simple yogurt dipping sauce flavored with lemon and a smidge of maple syrup. These fritters are incredibly versatile and can be added to a brunch spread or enjoyed as a side, snack, or appetizer. Or, my preferred method, stack them on a sandwich with thick slices of tomato!
Notes on Ingredients and Subs
You can use any summer squash variety here: zucchini, yellow squash, crookneck squash, patty pan, etc. You’ll need 2-3 medium squashes to yield 2 cups once grated. I’ve made these fritters so many times over the years to cater to different dietary needs so I can personally attest to how delicious they are made with regular eggs or flax eggs for a vegan version. And, I’ve made these with all-purpose, whole wheat, and gluten free flour blends and each still works great. Same goes for the yogurt: vegan and regular both are delicious options.
My Favorite Pairings
- BRUNCH – since these fritters are pancake adjacent, they’re great as part of a brunch spread along with other summer favorites like this tomato and sweet corn frittata and this tomato cucumber salad with roasted cashews and mint.
- LUNCH & DINNER – I really love these alongside a big ole summer salad like this quinoa based one with blistered shishitos and sweet corn or this summer picnic pasta salad packed with fresh summer produce.
- APPETIZER/HAPPY HOUR – for a non-alcoholic happy hour pairing, try the fritters with these frosty watermelon lime slushes or this cucumber basil soda.
Summer Squash Fritters with Basil and Lemon Yogurt
- Total Time: 35 minutes
- Yield: 10 fritters 1x
- Diet: Vegetarian
Description
These summer squash fritters with basil and tangy lemon yogurt come together in about 35 minutes with 10 ingredients. A mixture of shredded zucchini and nutty yellow crookneck squash make up the base for these fritters while basil lends a fresh, herbal contrast. These vegetarian fritters are served with a lemony yogurt dipping sauce that makes them perfect for an appetizer, side dish, or snack.
Ingredients
- 1 cup unsweetened plain yogurt
- 1 1/2 teaspoons lemon zest, from about 1 medium lemon
- 1 tablespoons fresh lemon juice, from about 1 medium lemon
- Sea salt, to taste
- 1 teaspoon maple syrup
- 2 cups grated summer squash
- 1 packed tablespoon minced fresh basil
- 2 large eggs
- 6–8 tablespoons all-purpose flour
- olive oil or avocado oil for cooking
Instructions
Before you make your fritters, whisk together the yogurt, lemon zest, lemon juice, a pinch of sea salt, and the maple syrup until smooth. Set the yogurt aside in the fridge until you’re ready to serve the fritters.
While you prepare your fritter batter, heat a large skillet over medium. Add the grated summer squash to a bowl along with the basil. If you’re using regular eggs, whisk them to break up the yolks before adding to the squash and basil. If you’re using a flax egg, you can add it directly. Mix to distribute the egg then add 6 tablespoons of the flour and about 1/4 teaspoon of sea salt. Mix the flour in. If your batter looks really watery, add the remaining 2 tablespoons of flour.
Add a tablespoon of your preferred cooking oil to the pan. Once the oil starts to shimmer, you can begin cooking the fritters. Use about 2 tablespoons of batter per fritter. Cook on the first side for about 3-4 minutes or until the edges look dry and the bottom is golden. Flip and cook an additional 2-3 minutes. Once the fritters are done, place them on a paper towel lined plate to soak up the excess oil.
Serve the fritters warm or at room temperature with a dollop of the lemon yogurt.
Notes
- You can use any summer squash you like here.
- Make it dairy-free by using your favorite plain and unsweetened vegan yogurt.
- Make it egg-free by using 2 flax eggs: 3 tbsp flaxmeal + 6 tbsp hot water mixed and left to thicken for 15 minutes
- Make it gluten free by using your favorite gluten free 1:1 flour blend.
- Leftover fritters can be kept in the fridge and enjoyed within 3-4 days. Reheat in the air fryer or oven for the best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish, Snack
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