How To Make Squash Fritters
Fantastic Squash Fritters
I love squash fritters, but it's difficult to find a really good recipe.
I've been making squash fritters for years -- you're going to love this recipe! It's easy, and the taste is incredible.
4 or 5 squash -- you can use yellow squash, zucchini, pattypan, or a combo
2 green onions, chopped, including the green tops
1/2 garlic clove, minced finely
1 cup cheddar cheese, grated
1 egg, beaten
1 tsp. baking powder
1 tsp. salt
black pepper, to taste
1/4 cup cornmeal
1/2 cup flour
oil, for frying (I prefer canola oil)
How To Make Squash Fritters
Wash the squash, then cut away the stem and blossom ends. Chop coursely, then put into 1 cup of water. Bring to a boil, then lower heat to medium. Cook the squash until tender, usually about 10 minutes.
Drain the squash, and add the green onion, garlic, beaten egg, salt and pepper.
In a measuring cup, stir together the cornmeal, flour, salt, pepper, and baking powder.
Add the dry ingredients to the squash ingredients, add in the cheese, and stir to incorporate. The squash will break apart a little bit -- this is okay.
Pour oil into your frying skillet to a depth of one inch. Bring to frying temperature (360 degrees.)
Drop the squash batter, approximately 2 tbsp. at a time, into the hot oil. Fry until golden brown on the bottom, them carefully turn them and cook the other side.
Why only 2 tablespoons at a time? If you make the fritters larger, they tend to be too soft once fried, and are difficult to handle during the cooking process. Trust me on this. Beautiful (and small) fritters are the best.
Using a slotted spoon, place the fried squash fritters on a baking sheet lined with paper towels, to drain.
I almost always add a little more salt to the fritters just before I move them to my serving platter. Unsure if they need more salt? Taste one and see.
How To Serve Them
I like squash fritters just as they are. However, some people love to dip them into sauces.
Try serving them with sour cream, or ranch dressing, or bleu cheese dressing.
Salsa or hot sauce in the fridge? Both are delicious with fritters.
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