Squash Fritters

When the summer garden starts to produce loads of yellow crook neck squash, this is a great recipe for using them up. If your garden is full of both yellow squash and zucchini, either are perfect for this recipe.

For the binder, I like to use a mixture of All Purpose Flour and Cornmeal, but if you are avoiding flour, then use all cornmeal instead. A food processor makes grating the squash fast, but I prefer to wash less dishes. I used the large holes of my box grater to grate the squash by hand for these Squash Fritters.

I didn’t include cheese in this batch of fritters, but 1/2 cup of medium or sharp cheddar cheese adds a little extra something to the fritters and most kids love the addition of cheese in Squash Fritters.

If you enjoy a little kick of heat, add a 1/4 – 1/2 teaspoon of cayenne pepper or red pepper flakes. Serve the Squash Fritters with Ranch Dressing or Fry Sauce if you enjoy dipping the crispy fritters.

This recipe made nine Squash Fritters, which was the perfect amount for my family, but if you are feeding a larger crew, its an easy recipe to double. As you complete the frying process, you will need to add extra oil to your pan.

I hope that you’ll try this recipe and leave a comment below. Also, for daily updates, follow @lifeabovethecafe on Instagram, Facebook, and Pinterest.

Ingredients:

For 8 to 9 fritters:

• 1 large yellow squash (2 heaping cups grated)
• 1 large egg
• 1 teaspoon of mayonnaise
• 1/4 tsp. of baking powder
• 1/2 tsp. of salt
• 1/4 tsp. of black pepper
• 1/4 – 1/2 tsp. of garlic powder
• 1/2 tsp. of onion powder
• 1/2 cup of All Purpose Flour
• 1/2 cup of Yellow Cornmeal
• vegetable oil for frying

optional –

• 1/2 cup of shredded cheddar cheese
• cayenne pepper

Directions:

Grate the squash on the large hole side of a box grater.  Mix the grated squash with the other ingredients (and shredded cheese if using).

Warm the oil up in a small nonstick skillet.  I only pour in enough to cover the bottom of the pan and go up the sides about 1/4 inch high.

Once the oil is warmed up carefully place a heaping tablespoon of the Squash Fritter mixture into the hot oil.  I use a small skillet and only add two spoonfuls of batter at a time.  Allow the fritter to cook for about 2 minutes on the first side or until golden brown, and then flip it to fry the other side.

Remove the cooked Squash Fritters to a paper towel lined plate to drain the grease.  If desired sprinkle the fritters with a little hot oil as soon as they come out of the pan.

Serve with dipping sauces such as Ranch Dressing or Fry Sauce if desired.

Additional Photos: