By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
188 cal · 30 min
Thai Curry Squash Fritters
Recipe GLPR3206bcde521b42
Crispy golden fritters made with grated yellow squash, Thai red curry paste, fresh coriander, and egg. These savory patties are pan-fried until both sides are beautifully browned and crunchy. Perfect as a vegetarian main course or appetizer with a vibrant Thai flavor profile.
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Ingredients
4 cups yellow squash, peeled and grated
1/2 teaspoon salt
1/4 cup all-purpose flour
1 egg
1/2 teaspoon freshly cracked black pepper
1 tablespoon Thai red curry paste
2 tablespoons fresh coriander, chopped
2 tablespoons vegetable oil
Directions
Toss the grated yellow squash with salt in a bowl and let it rest for 10 minutes to release its moisture.
Place the salted squash in a clean cheesecloth or kitchen towel and squeeze firmly to remove all excess water. Transfer the drained squash to a mixing bowl.
Add the all-purpose flour, egg, black pepper, Thai red curry paste, and fresh coriander to the squeezed squash. Stir until all ingredients are well combined into a thick batter.
Heat the vegetable oil in a nonstick skillet over medium-high heat.
Once the oil is hot, scoop 2 tablespoons of the squash mixture onto the skillet and use the back of a spoon to gently press it into a flat patty about 1/4 inch thick.
Fry for 3-4 minutes until the bottom is golden and crispy, resisting the urge to move it.
Carefully flip the fritter and cook the second side for another 2-3 minutes until it is browned and crispy throughout.
Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Repeat with remaining batter. Serve the fritters hot, optionally with your favorite dipping sauce.
Comments
Thai red curry paste is the sticking point: none of the standard Charlotte chains (Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger) reliably stock it, so expect a trip to an Asian market like H Mart or Lemongrass. At $3–5 per jar, that adds meaningful cost to what would otherwise be a $6–8 batch of fritters. The stated 30 minutes ignores the squash shredding and salting-and-draining step, which realistically adds 15 minutes of hands-on time and another 10 minutes of waiting. They're best eaten hot and crisp the same night—they don't reheat well—so this is a same-day dinner, not meal prep. The appeal is real for a weeknight side or light lunch if you're already stocked on curry paste, but the extra stop and true prep time make this less spontaneous than the recipe implies.
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