Best Summer Squash Fritters Recipes

SUMMER SQUASH FRITTERS

Steps:

• Place grated squash in a colander and squeeze out all excess water; you should have about 1 cup grated squash. Transfer squash to a bowl. Add onion, flour, egg, baking powder, and salt and stir batter together.
• Melt butter in a large skillet over medium-high heat. Drop batter into the hot pan and use the back of a large spoon to flatten fritters to 3 to 4 inches in diameter and to 1/4- to 1/8-inch thickness. Cook until edges are deep brown, about 1 minute. Flip over and cook 30 seconds more. Transfer fritters to a plate lined with a paper towel and sprinkle lightly with salt. Repeat with remaining batter, melting more butter in the pan as needed.
• Serve warm topped with Cheddar cheese, onion, and sour cream.

ZUCCHINI OR SUMMER SQUASH FRITTERS

Steps:

• 1. If planning to serve as soon as they're done, preheat oven to 250 degrees. Have a baking sheet lined with paper towels ready.
• 2. Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
• 3. In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes.
• 4. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheesecloth and wringing away.
• 5. Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt add a little bit more. Stir in onion, egg, flour, and some freshly ground black pepper.
• 6. In a large heavy skillet, heat 2-3 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don't become crowded and lightly nudge them flatter with the back of your spatula.
• 7. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more.
• 8. Drain briefly on paper towels then transfer to the baking sheet.
• 9. Then place into the warm oven until needed. Repeat the process, keeping the pan well-oiled, with remaining batter.
• 10. Cook's Note: I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
• 11. Do ahead: (This is the best part!) These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you're ready to use them, simply spread them out on a tray in a 325 degree oven until they're hot and crisp again.

GLUTEN-FREE SUMMER SQUASH FRITTERS

Steps:

• Place a griddle over medium heat.
• Combine squash, onion, and jalapeno pepper in a small bowl.
• Combine rice flour, gluten-free flour, flaxseed meal, and baking powder in a medium-sized bowl. Stir in water. Add squash mixture and stir to coat; batter should be moist, but not liquid.
• Spray the hot griddle with cooking spray. Scoop batter onto the griddle and fry about 3 minutes. Flip and fry for another 3 minutes, or longer if you want a more browned edge. Repeat with remaining batter.

SUMMER SQUASH FRITTERS WITH BASIL & LEMONY SOUR CREAM

Steps:

• In a medium bowl, toss together the grated squash and the salt. Line a fine-mesh sieve with several layers of paper towels or cheesecloth. Add salted squash to the sieve and place over a bowl to drain. Let sit for five minutes then gather up the sides of paper towels or cheesecloth and gently squeeze the liquid out of the squash (there will probably be quite a bit).
• Add the egg to a medium bowl and beat lightly with a fork. Add the flour, basil, onion, black pepper, and the squash. Stir with fork to combine.
• Place a large skillet over medium heat. Add 1 - 2 tablespoons of olive oil, enough to lightly coat most of the bottom of the skillet. Once the oil is hot, add fritter mixture to pan in approximately 2 tablespoon increments, working quickly to spread the fritter into a round shape before it begins to cook. I usually cook 3 fritters at a time; any more and the pan gets crowded and it's hard to manage them all. Cook for 1-2 minutes, until golden brown, and flip to cook the other side until golden and the fritter is cooked through, about 1-2 more minutes. Transfer to a paper-towel-lined plate. Add more oil to the pan and repeat with remaining batter.
• To make the sour cream topping, add the sour cream, zest, juice, and salt to a bowl and stir to combine.
• Serve fritters right away, topped with a drizzle of lemony sour cream and garnish with basil leaves if desired.

SUMMER SQUASH FRITTERS: KOLOKETHOKEFTAIDE

Steps:

• In a large saute pan, heat 1/2 cup olive oil on medium high heat. Sweat the squash and the onion together until very soft.
• In a food processor, puree the squash mixture. Drain well to get out extra moisture. Put in a bowl with cheese, butter, bread crumbs, eggs, scallions, thyme, salt, and pepper. Mix well. Let it stand for 1 hour, refrigerated.
• Roll into about 2-inch balls. Lightly dredge in the flour and fry in the remaining olive oil and butter until golden brown.

SUMMER SQUASH FRITTERS WITH BASIL & LEMONY SOUR CREAM

Steps:

• In a medium bowl, toss together the grated squash and the salt. Line a fine-mesh sieve with several layers of paper towels or cheesecloth. Add salted squash to the sieve and place over a bowl to drain. Let sit for five minutes then gather up the sides of paper towels or cheesecloth and gently squeeze the liquid out of the squash (there will probably be quite a bit). Add the egg to a medium bowl and beat lightly with a fork. Add the flour, basil, onion, black pepper, and the squash. Stir with fork to combine. Place a large skillet over medium heat. Add 1 - 2 tablespoons of olive oil, enough to lightly coat most of the bottom of the skillet. Once the oil is hot, add fritter mixture to pan in approximately 2 tablespoon increments, working quickly to spread the fritter into a round shape before it begins to cook. I usually cook 3 fritters at a time; any more and the pan gets crowded and it's hard to manage them all. Cook for 1-2 minutes, until golden brown, and flip to cook the other side until golden and the fritter is cooked through, about 1-2 more minutes. Transfer to a paper-towel-lined plate. Add more oil to the pan and repeat with remaining batter. To make the sour cream topping, add the sour cream, zest, juice, and salt to a bowl and stir to combine. Serve fritters right away, topped with a drizzle of lemony sour cream and garnish with basil leaves if desired.

SUMMER SQUASH FRITTERS WITH GARLIC DIPPING SAUCE

Steps:

• To make the dipping sauce, preheat the oven to 375°F.
• Put the garlic cloves in a small baking dish and add enough olive oil to cover them completely.
• Roast until the garlic is soft and golden, about 30 minutes. Remove from the oven and allow the garlic to cool. Strain, but don't discard, the oil from the garlic. Transfer the cooled garlic to a food processor. Add 1 tablespoon of the reserved garlic oil, the mayonnaise, lemon juice, salt, and pepper. Pulse until the mixture is smooth. Transfer the sauce to a bowl and stir in the chives.
• To make the fritters, combine the flour, cheddar, salt, pepper, and garlic powder in a large bowl.
• In a separate bowl, gently whisk the eggs and beer. Pour the egg mixture into the flour mixture and stir until combined. Stir in the zucchini, yellow squash, and onion.
• Heat the canola oil in a large, heavy-bottomed skillet over medium-high heat. Drop about 6 individual tablespoons of batter into the oil and fry until they are golden-brown, 2 to 3 minutes per side. Remove the fritters to paper towels to drain. Repeat with the remaining batter. Serve hot with the sauce on the side.
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