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With bold Thai curry, these yellow squash fritters are perfectly crispy and are ready to mingle at your next party.
A good appetizer can go a long way to make your party a success. This time I’ve created a fusion recipe perfect for all coming parties.
I used fresh and tempting yellow squash from Divine Flavor to make this colorful and delicious recipe. Thai Squash Fritters can be made within minutes and are perfect when served with sour cream or any dip for that matter. 
Thai Squash Fritters are crispy on the outside and soft inside with bold Thai flavors. The Thai flavor comes from the Thai Red Curry paste which I bought from the super market. Its just the perfect recipe for your family and friends.
There are various types of squash and pumpkins available in the market, for this recipe I used the yellow squash which is generally available throughout the year at your local grocery store.
Did you know there are more than ten varieties of squash grown all over the world? The other family of squash include Acorn Squash, Banana Squash, Buttercup Squash, Carnival Squash, Delicata Squash, Hubbard Squash, Kabocha Squash and probably a few more.
I look forward to include all these varieties in my upcoming recipes, however for now let’s see this Yellow Squash Recipe. This Yellow Squash is grown by Divine Flavor in Arizona with a promise of non-GMO foods grown in nutrient-rich, never over-farmed soil. This makes me much happy to make this recipe. You should also try these Thai Squash Fritters. Hope you love them!
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Thai Curry Squash Fritters
- Total Time: 30 minutes
- Yield: Makes 12 1x
- Diet: Gluten-Free, Omnivore, Vegetarian
Description
Crispy, flavorful fritters packed with Thai curry and fresh coriander. Perfect for parties or a quick weeknight bite.
Ingredients
- 4 cups (946 ml) Yellow Squash Peeled and grated
- 1/2 tsp Salt
- 1/4 cups (59 ml) All Purpose Flour
- 1 Egg
- 1/2 tsp Freshly Cracked Black pepper
- 1 tbsp Thai Red Curry Paste
- 2 tbsp Fresh Coriander Chopped
- 2 tbsp Vegetable Oil
Instructions
- Mix grated squash with salt and keep aside for 10 minutes.
- Transfer the squash to a cheesecloth and squeeze to remove all the water.
- Mix all ingredients except vegetable oil in a bowl.
- Heat a nonstick skillet.
- Scoop 2 tablespoons of the mixture onto the pan and gently press to flatten.
- Fry until crisp on the bottom side.
- Flip and cook the other side until browned.
- Serve hot.
Notes
- For extra flavor, toast the coriander seeds before chopping.
- If you don’t have Thai red curry paste, you can substitute with 1/2 teaspoon of curry powder and a pinch of cayenne pepper.
- These fritters are best served immediately, but can be stored in the refrigerator for up to 2 days and reheated in a pan or oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 2 fritters
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 50
Frequently Asked Questions
Can I use a different type of squash instead of yellow squash for the fritters?
While yellow squash is recommended for its texture and flavor, you can experiment with other varieties like zucchini, but keep in mind that they may alter the taste and moisture content.
What can I serve with the Thai Curry Squash Fritters as a dip?
These fritters pair well with sour cream, but you can also try serving them with a yogurt-based dip or a spicy chili sauce for added flavor.
How do I ensure the fritters are crispy on the outside and soft on the inside?
Make sure to fry the fritters in hot oil and avoid overcrowding the pan, which can lower the oil temperature and result in soggy fritters.
