Best Summer Squash Fritters With Garlic Dipping Sauce Recipes

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SUMMER SQUASH FRITTERS



Summer Squash Fritters image

This is a fast and easy snack or lunch idea. These summer squash fritters are so delicious it's hard to believe how good they are for you. It only takes a few minutes to make, and they are so crispy they're addictive. This is a great way to use the abundance of squash at the end of the season. There are so many vitamins in this, but the kids will only know how good they are.

Provided by Janet Shytle

Categories     Side Dish     Vegetables     Squash

Time 20m

Yield 2

Number Of Ingredients 10

5 yellow squash, grated
3 tablespoons grated onion
3 tablespoons all-purpose flour
1 egg, beaten
⅛ teaspoon baking powder
⅛ teaspoon salt
2 tablespoons butter, or more as needed
¼ cup shredded Cheddar cheese, or to taste
¼ cup chopped onion, or to taste
¼ cup sour cream, or to taste

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.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 30.3 g, Cholesterol 151 mg, Fat 25.7 g, Fiber 6.3 g, Protein 15.2 g, SaturatedFat 15 g, Sodium 407 mg, Sugar 12.6 g

SUMMER SQUASH FRITTERS WITH GARLIC DIPPING SAUCE



Summer Squash Fritters With Garlic Dipping Sauce image

David Venable, the most popular host on QVC, has a reputation for comfort food in its most cheesy, porky forms. But he is also a son of the South, and loves his summer vegetables. This recipe shows off his appreciation of both and is a delicious way to use up summer squash. It might seem daunting to peel 20 cloves of garlic, but you can make quick work of it by smashing the unpeeled cloves lightly with the side of a knife. The papery part will be easy to remove, and the cloves will still roast up mellow and soft. The resulting sauce is also excellent on sandwiches.

Provided by Kim Severson

Categories     lunch, snack, vegetables, appetizer

Time 1h25m

Yield About 18 fritters

Number Of Ingredients 18

20 garlic cloves, peeled (about 2 heads)
Extra-virgin olive oil
1 cup mayonnaise
3 tablespoons lemon juice
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup chives, minced
1 1/4 cups all-purpose flour
3/4 cup shredded white Cheddar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 large eggs
3/4 cup cold beer
1 cup grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes
1 cup grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes
1 small yellow onion, halved and thinly sliced
1/2 cup canola oil, for frying

Steps:

  • Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.
  • Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.
  • Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion.
  • Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 179 milligrams, Sugar 1 gram, TransFat 0 grams

EASY SQUASH FRITTERS



Easy Squash Fritters image

A great way to use that summer excess of zucchini or yellow squash. Everyone loves these fritters, even kids. In the summer we have these at least once a week. They go well as a side with almost anything.

Provided by K Hillbilly

Categories     Side Dish     Vegetables     Squash

Time 20m

Yield 8

Number Of Ingredients 9

2 cups seeded, grated summer squash
½ cup all-purpose baking mix (such as Bisquick®)
⅓ cup milk
1 egg
¼ cup grated Parmesan cheese
1 tablespoon butter, melted
salt and ground black pepper to taste
1 pinch garlic and herb seasoning, or more to taste
⅓ cup oil for frying, or as needed

Steps:

  • Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
  • Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 6.2 g, Cholesterol 30.1 mg, Fat 5 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 175.8 mg, Sugar 1.3 g

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