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Crispy Yellow Squash Corn Fritter Cakes with Sriracha Honey Drizzle

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These crispy yellow squash and fresh corn fritter cakes are crunchy on the outside, tender and sweet inside, topped with a spicy-sweet sriracha honey drizzle. Perfect for a quick, easy, and flavorful summer snack or appetizer.

Ingredients

Scale
  • 2 cups grated yellow squash (fresh, medium-sized, firm)
  • 1 cup fresh corn kernels (cut from 2 ears of corn)
  • ½ cup all-purpose flour (about 65 grams) – can substitute with almond flour for gluten-free
  • 1 large egg, beaten
  • 3 stalks green onions, finely chopped
  • 2 tablespoons fresh parsley or cilantro, chopped
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste
  • Vegetable oil or light olive oil, for frying (enough to shallow fry)
  • 2 tablespoons sriracha
  • 3 tablespoons honey
  • 1 teaspoon fresh lemon juice

Instructions

  1. Grate the yellow squash using a coarse grater or food processor. Place the grated squash in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (approx. 5 minutes).
  2. Cut the corn kernels off the fresh ears of corn using a sharp knife. Set aside (approx. 3 minutes).
  3. In a large bowl, combine the grated squash, fresh corn kernels, chopped green onions, and parsley. Add the flour, beaten egg, garlic powder, salt, and pepper. Stir gently until just combined, being careful not to overmix. The batter should hold together but still be a bit loose (approx. 5 minutes).
  4. Place a skillet over medium heat and add enough oil to cover the bottom (about 2 tablespoons). Let it warm until shimmering but not smoking (approx. 3 minutes).
  5. Using a ¼ cup measuring cup or spoon, scoop batter and carefully drop into the hot oil, flattening slightly with a spatula to form 3-inch cakes. Fry in batches without overcrowding the pan. Cook about 3-4 minutes per side until golden brown and crispy (approx. 8 minutes per batch).
  6. Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Keep warm in a low oven if needed (approx. 2 minutes).
  7. In a small bowl, whisk together sriracha, honey, and lemon juice until smooth. Adjust to taste if desired (approx. 2 minutes).
  8. Plate the fritters and drizzle generously with the sriracha honey sauce. Serve immediately while crispy.

Notes

Dry the squash thoroughly to avoid soggy fritters. Do not overmix the batter to keep fritters tender. Heat oil properly to prevent greasy fritters. Use a heavy skillet like cast iron for even cooking. Prepare the sriracha honey drizzle just before serving. Batter can be refrigerated up to 4 hours before frying. For a vegan version, substitute egg with a flax egg and honey with maple syrup. Fritters can also be baked at 400°F for 20 minutes, flipping halfway for a lighter option.

Nutrition

Keywords: yellow squash fritters, corn fritters, sriracha honey drizzle, crispy fritters, summer snack, easy fritter recipe, gluten-free fritters, vegan fritters option

Find it online: https://merrymorsel.com/crispy-yellow-squash-corn-fritter-cakes-recipe-easy-homemade-snack-with-sriracha-honey-drizzle/