Summer Squash fritters

I love these made with zucchini or crookneck yellow squash, or any soft summer squash. They are perfect for lunch.

Summer Squash Fritters

  • 1 medium zucchini or 1 large yellow crookneck squash
  • 1/4 flour
  • 1 large egg
  • 1 clove of garlic, pressed
  • 2 T chopped parsley (optional)
  • Salt and pepper to taste (or I like red pepper flakes instead of regular pepper)
  • 2-3 T of olive oil for frying

Grate your zuke/squash on the large holes of a box grater. This sounds like an extreme PIA, but really, it only takes 2 minutes (I timed myself today). Squeeze out the excess liquid from your grated squash. I do this one handful at a time, but you could wrap all of it in a dishtowel at once and twist it up. Put that, and the rest of your ingredients, into a mixing bowl and stir well. If it seems too thin, add a bit more flour. We don’t want a thin batter or it will run away from your grated squash and be hard to flip. Heat up your oil in a skillet over high heat. Place a few spoonfuls of batter in the pan making pancakes about the size of your palm. Fry until golden and set on one side, then flip and repeat. Fry all the batter in this way. You should get about 5-6 fritters out of it. Drain them on paper towels, sprinkle with salt, and enjoy. If you want to be really decadent, dip them in a little high grade olive oil while you eat them. I like Greek Organic from the Olive Orchard.


One response to “Summer Squash fritters

  1. Pingback: Squash fritters | This is how we eat.

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