These Summer Squash Fritters are a fantastic way to enjoy fresh seasonal produce! They’re crispy on the outside, tender on the inside, and perfect as a side dish or light meal. You’ll love how easy they are to whip up.
Key Ingredients & Substitutions:
- Summer Squash: Yellow squash or zucchini work best.
- All-Purpose Flour: Can be swapped for gluten-free all-purpose flour for a gluten-free option.
- Eggs: Crucial for binding.
- Fresh Herbs: Parsley or chives add wonderful flavor. Dried herbs can be used in a pinch, but fresh is better.
Ingredients:
- 2 cups grated summer squash (about 2 medium)
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped fresh parsley or chives
- 1/4 cup grated Parmesan cheese (optional, but recommended)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 3-4 tablespoons olive oil or vegetable oil, for frying
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4 (about 8-10 fritters)
- Tools Needed: Box grater, mixing bowl, large non-stick skillet, paper towels.
Step-by-Step Instructions:
1. Prepare the Squash
First, grate your summer squash using a box grater. Place the grated squash in a clean kitchen towel or several layers of paper towels and squeeze out as much excess moisture as possible. This step is super important for crispy fritters!
2. Mix the Fritter Batter
In a medium mixing bowl, combine the squeezed summer squash, flour, beaten eggs, chopped fresh herbs, Parmesan cheese (if using), garlic powder, and onion powder. Season generously with salt and black pepper. Mix everything until just combined.
3. Heat the Oil
Heat 2 tablespoons of oil in a large non-stick skillet over medium heat. Make sure the oil is shimmering before adding the fritters. You might need to add more oil for subsequent batches.
4. Cook the Summer Squash Fritters
Drop spoonfuls (about 2 tablespoons each) of the squash mixture into the hot skillet, gently flattening them into disc shapes. Don’t overcrowd the pan; cook in batches if necessary. Cook for 3-4 minutes per side, or until golden brown and cooked through.
5. Drain and Serve
Once cooked, transfer the crispy summer squash fritters to a plate lined with paper towels to absorb any excess oil. Serve them warm with your favorite dipping sauce like a simple yogurt dip or just a squeeze of lemon.
Storage Instructions:
Leftover summer squash fritters can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat until crispy again, or bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Frequently Asked Questions (FAQ):
-
Can I use zucchini instead of yellow squash?
Absolutely! Zucchini works perfectly for these summer squash fritters. -
Why is squeezing out the moisture important?
Removing excess water prevents the fritters from becoming soggy and ensures they get nice and crispy when fried. -
Can I bake these instead of frying?
Yes, you can! Place them on a greased baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden. They might not be as crispy as fried. -
What can I serve with summer squash fritters?
They’re great as a side with grilled chicken or fish, or as a light lunch with a fresh salad. A dollop of Greek yogurt or sour cream is also delicious! -
Can I add other vegetables?
Sure! Finely grated carrots or corn kernels can be a nice addition, but don’t add too much as it might affect the texture. -
Can I make the batter ahead of time?
It’s best to mix the batter right before cooking, as the squash will continue to release moisture over time.