Introduction

Hey there, friend! Are you staring at a pile of beautiful yellow squash from your garden (or maybe the farmer’s market)? You know that feeling, right? So much sunshine-y goodness, and you need simple, delicious ways to use it up. Well, get ready, because I’m about to share a recipe that’s about to become your new favorite secret weapon: Easy Cheesy Oven-Baked Yellow Squash Fritters!

Forget the mess and grease of frying. We’re baking these beauties! They come out golden, tender on the inside, and packed with flavor. They’re SO simple to throw together, seriously quick, and everyone from picky eaters to sophisticated palates seems to adore them. Perfect as a side dish, a light snack, or even a fun appetizer with your favorite dipping sauce. Let’s make some kitchen magic!

Why You’ll Love This Recipe

Fast: Minimal prep and quick baking time mean dinner (or a snack!) is ready in a flash.
Easy: If you can grate and mix, you can make these! No complicated steps here.
Giftable: Okay, maybe not raw batter, but a batch of these hot out of the oven shared with a neighbor is a perfect little edible gift!
Crowd-pleasing: Cheese, savory herbs, and a tender bite? Yeah, these disappear fast!
Healthier: Baking instead of frying cuts down on the oil, making them a lighter option.

Ingredients

Here’s what you’ll need to whip up these sunny little bites. Simple pantry staples for maximum deliciousness!

1 lb Yellow squash: Our star ingredient! Look for firm, medium-sized squash.
1/4 cup Onion: Adds a nice savory depth. Use whatever onion you have on hand – yellow, white, or even a sweet onion works.
1 Egg: Our binder, helping everything stick together nicely.
1/4 cup Plain flour: Just enough to give the fritters structure. All-purpose is perfect.
1/4 cup Parmesan cheese: Oh yes! Grated parm adds that salty, cheesy goodness that makes these irresistible.
2 tsp Salt: Seems like a lot, but squash holds a lot of water, and salt is crucial for drawing it out and seasoning properly.
1/2 tsp Dried Italian herbs: Gives them that classic savory flavor. Feel free to use a specific herb like dried basil or oregano if you prefer.
1/2 tsp Ground black pepper: A little warmth and spice to round things out.

How to Make It

Ready? Let’s turn that squash into something amazing! Remember, the key to good fritters is getting rid of excess moisture.

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze!
Shred the squash using a box grater or a food processor. Shred the onion the same way.
Place the shredded squash and onion in a colander set over a bowl or sink. Add the 2 teaspoons of salt and toss gently to combine. Let it sit for about 10-15 minutes. You’ll see water start to drain out – this is exactly what you want!
After 10-15 minutes, grab handfuls of the squash and onion mixture and SQUEEZE out as much liquid as you possibly can. This is the most important step! The drier your mixture, the better your fritters will hold their shape and bake up nicely. Transfer the squeezed mixture to a clean, dry bowl.
Add the egg, flour, Parmesan cheese, dried Italian herbs, and black pepper to the bowl with the squeezed squash mixture.
Mix everything together gently until just combined. Don’t overmix.
Spoon heaped tablespoons of the mixture onto the prepared baking sheet. Flatten them slightly with the back of the spoon or your fingers to form patties, about 1/2 inch thick. Leave a little space between each fritter.
Bake for 18-22 minutes, flipping halfway through, until the fritters are golden brown on the edges and cooked through. Baking time can vary depending on their size and thickness.
Carefully remove from the baking sheet and serve hot!

Substitutions & Additions

Want to play around with the recipe? Go for it! Here are a few ideas:

Cheese: Swap Parmesan for grated cheddar, Gruyère, or nutritional yeast for a dairy-free option (though the texture might change slightly).
Flour: Gluten-free all-purpose flour can often be substituted cup-for-cup. You could also try a little almond flour or breadcrumbs for binding.
Herbs: Use fresh chopped herbs like parsley, chives, or dill instead of dried Italian herbs. About 1-2 tablespoons of fresh herbs should do the trick.
Add-ins: Finely minced garlic (1 clove), a pinch of red pepper flakes for a little heat, or even some finely chopped bell pepper could be fun additions.
Veggies: Zucchini works perfectly in place of yellow squash, just be sure to squeeze out that moisture!

Tips for Success

Making these fritters is easy, but a few insider tips can make them absolutely perfect:

Squeeze, Squeeze, Squeeze!: I know I said it before, but seriously, getting rid of excess liquid is the most critical step for fritters that aren’t soggy.
Don’t Overcrowd: Give the fritters space on the baking sheet so they can brown nicely. If you cram too many on, they’ll steam instead of bake. Use two sheets if needed.
Flip Gently: They’re delicate when hot, so use a thin spatula and be gentle when flipping them halfway through baking.
Season to Taste: Taste the mixture before adding the egg (obviously don’t eat raw egg!) to get a sense of the seasoning. Adjust salt and pepper as needed.
Prep Ahead: You can shred the squash and onion, salt it, and squeeze out the moisture a few hours ahead of time. Keep it in the fridge in a covered container until you’re ready to mix in the other ingredients and bake.

How to Store It

Have leftovers? Lucky you! (Though honestly, they usually disappear fast in my house).

Cool: Let the fritters cool completely before storing.
Fridge: Store cooled fritters in an airtight container in the refrigerator for up to 3-4 days.
Reheat: The best way to reheat them is in the oven or a toaster oven at 350°F (175°C) for about 5-10 minutes until heated through and crisp again. Microwaving works in a pinch but they can get a little soft.

FAQs

Can I use zucchini instead of yellow squash? Absolutely! Zucchini works just as well. Just make sure you really squeeze out the liquid.
Why are my fritters falling apart? Most likely, there’s still too much moisture in your squash mixture, or perhaps not enough binder (egg/flour). Make sure you squeeze aggressively!
Can I fry these instead of baking? While designed for baking, you could pan-fry them in a little oil over medium heat until golden brown on both sides (about 3-5 minutes per side). Just know they’ll absorb more oil than the baked version.
What should I serve these with? They’re great as a side for chicken, fish, or steak. They also make a fantastic appetizer with sour cream, Greek yogurt, or your favorite dipping sauce!

Easy Cheesy Oven-Baked Yellow Squash Fritters

Hey there, friend! Are you staring at a pile of beautiful yellow squash from your garden (or maybe the farmer's market)? You know that feeling, right? So much sunshine-y goodness, and you need simple, delicious ways to use it up. Well, get ready, because I'm about to share a recipe that's about to become your new favorite secret weapon: Easy Cheesy Oven-Baked Yellow Squash Fritters! Forget the mess and grease of frying. We're baking these beauties! They come out golden, tender on the inside, and packed with flavor. They're SO simple to throw together, seriously quick, and everyone from picky eaters to sophisticated palates seems to adore them. Perfect as a side dish, a light snack, or even a fun appetizer with your favorite dipping sauce. Let's make some kitchen magic!

Print Recipe Pin Recipe

Cook Time 20

Equipment

large baking sheet
Parchment paper or a silicone baking mat
Box grater or a food processor
Food processor or a box grater
Colander set over a bowl or sink
bowl or sink for colander
Clean, dry bowl
Spoon
Thin spatula

Ingredients

Hauptzutaten

1 lb Yellow squash Look for firm, medium-sized squash.
0.25 cup Onion Use whatever onion you have on hand – yellow, white, or even a sweet onion works.
1 Egg Our binder, helping everything stick together nicely.
0.25 cup Plain flour All-purpose is perfect. Gluten-free all-purpose flour can often be substituted cup-for-cup. You could also try a little almond flour or breadcrumbs for binding.
0.25 cup Parmesan cheese Grated parm adds that salty, cheesy goodness that makes these irresistible. Swap for grated cheddar, Gruyère, or nutritional yeast for a dairy-free option (though the texture might change slightly).
2 tsp Salt Crucial for drawing out water and seasoning properly.
0.5 tsp Dried Italian herbs Gives them that classic savory flavor. Feel free to use a specific herb like dried basil or oregano if you prefer. Use fresh chopped herbs like parsley, chives, or dill instead (about 1-2 tablespoons).
0.5 tsp Ground black pepper A little warmth and spice to round things out.

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze!
Shred the squash using a box grater or a food processor. Shred the onion the same way.
Place the shredded squash and onion in a colander set over a bowl or sink. Add the 2 teaspoons of salt and toss gently to combine. Let it sit for about 10-15 minutes. You'll see water start to drain out – this is exactly what you want!
After 10-15 minutes, grab handfuls of the squash and onion mixture and SQUEEZE out as much liquid as you possibly can. This is the most important step! The drier your mixture, the better your fritters will hold their shape and bake up nicely. Transfer the squeezed mixture to a clean, dry bowl.
Add the egg, flour, Parmesan cheese, dried Italian herbs, and black pepper to the bowl with the squeezed squash mixture.
Mix everything together gently until just combined. Don't overmix.
Spoon heaped tablespoons of the mixture onto the prepared baking sheet. Flatten them slightly with the back of the spoon or your fingers to form patties, about 1/2 inch thick. Leave a little space between each fritter.
Bake for 18-22 minutes, flipping halfway through, until the fritters are golden brown on the edges and cooked through. Baking time can vary depending on their size and thickness.
Carefully remove from the baking sheet and serve hot!

Notes

Squeeze, Squeeze, Squeeze! Getting rid of excess liquid is the most critical step for fritters that aren't soggy. Don't Overcrowd: Give the fritters space on the baking sheet so they can brown nicely. If you cram too many on, they'll steam instead of bake. Use two sheets if needed. Flip Gently: They're delicate when hot, so use a thin spatula and be gentle when flipping them halfway through baking. Season to Taste: Taste the mixture before adding the egg (obviously don't eat raw egg!) to get a sense of the seasoning. Adjust salt and pepper as needed. Prep Ahead: You can shred the squash and onion, salt it, and squeeze out the moisture a few hours ahead of time. Keep it in the fridge in a covered container until you're ready to mix in the other ingredients and bake. Leftovers: Store cooled fritters in an airtight container in the refrigerator for up to 3-4 days. Reheat: The best way to reheat them is in the oven or a toaster oven at 350°F (175°C) for about 5-10 minutes until heated through and crisp again. Microwaving works in a pinch but they can get a little soft. FAQs: Can I use zucchini instead of yellow squash? Yes, just make sure you really squeeze out the liquid. Why are my fritters falling apart? Most likely, there's still too much moisture in your squash mixture, or perhaps not enough binder (egg/flour). Make sure you squeeze aggressively! Can I fry these instead of baking? While designed for baking, you could pan-fry them in a little oil over medium heat until golden brown on both sides (about 3-5 minutes per side). Just know they'll absorb more oil than the baked version. What should I serve these with? They're great as a side for chicken, fish, or steak. They also make a fantastic appetizer with sour cream, Greek yogurt, or your favorite dipping sauce!