Summer Squash Fritters
I can’t help but make Summer Squash Fritters like this more than a few times every summer when zucchini and squash are just about everywhere you look. I wish I could say I grew the veggies for these myself, but my garden just doesn’t handle summer squash very well, and sadly, I’ve pretty much given up on trying. However, I am lucky to have a farmer’s market style store very close to my house who always has the freshest and prettiest farm veggies, and every time I visit I can’t help but come home with a bags full of summer veggie goodness, and that always includes zucchinis.
(I love shopping here.)
I remember my grandparents making fritters similar to these all the time when I was growing up. They put all kinds of fresh vegetables in theirs, from zucchini flowers to spinach to who knows what else…nothing goes to waste in my grandparent’s kitchen and a recipe like this is so good for making sure of that.
These make a great snack or appetizer. I love to eat them straight out of the pan sprinkled with sea salt or warmed up in the toaster oven as nice late afternoon snack, alongside a glass of vino of course.
A great way to use up summer squash and zucchini.
- 2 zucchini, shredded using a box grater
- 2 yellow squash, shredded using a box grater
- 2 eggs, lightly whisked
- 4 heaping tablespoons flour
- 1/4 cup freshly grated Parmesan cheese
- big pinch salt and pepper
- 2 tablespoons oil
- To prepare squash for fritter mixture you must squeeze all of the water out first. Take a small batch of shredded zucchini and squash and place in the center of a clean dish towel. Pull sides of dish towel up and standing over your sink turn into a ball by twisting - squeezing all of the water out of the vegetable in the process. Repeat a couple of times per batch. Place squeezed shredded zucchini and squash into a large mixing bowl.
- Add eggs to shredded zucchini and squash and using a fork, combine. Add a big pinch of salt and freshly ground pepper along with 4 heaping tablespoons of flour. Gently stir until mixture is combined.
- Heat a nonstick skillet over medium high heat. Add oil to pan. Using a fork, scoop out a small amount of fritter mixture (about a heaping tablespoon worth) and place into skillet. Using your utensil, carefully spread out the fritter mixture to form a small thin pancake shape. Cook each fritter for about 3-4 minutes on each side, or until golden brown.