Summer Squash Fritters

Crisp golden fritters of grated squash bound with egg and flour, served with a herbed dip.

  • Serves4
  • Prep20 min
  • Cook15 min
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Ingredients

  • 4 cups summer squash, coarsely grated
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 3 green onions, sliced
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon black pepper
  • 3 tablespoons oil for frying
  • 1 cup herbed yogurt or sour cream, for serving

Method

  1. Toss the grated squash with the salt and let it sit for 10 minutes to draw out water.
  2. Wrap the squash in a clean towel and wring it out hard until it stops dripping.
  3. Stir together the squash, eggs, flour, green onions, Parmesan, and pepper into a thick batter.
  4. Heat the oil in a skillet over medium-high, about 375°F (190°C).
  5. Drop in mounds of batter and flatten them, frying 3 to 4 minutes a side until crisp and browned.
  6. Drain on a rack and serve hot with the herbed yogurt or sour cream for dipping.
Fritters live or die on how dry you get the squash, so do not skip the salting and the hard squeeze that follow the grating, or you will end up with soggy pancakes. Prolific Black Beauty is the workhorse here, since a single plant will hand you far more zucchini than you know what to do with, and this is the recipe that puts the glut to work. Lemon squash and patty pan grate up just as nicely when you want to mix it up.