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How To Make Squash Fritters

Updated on February 4, 2018
Buster Bucks profile image

Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing—and writing about—food.

Fantastic Squash Fritters

I love squash fritters, but it's difficult to find a really good recipe. This recipe is for all types of summer squash: yellow squash, zucchini, gray squash and pattypan squash.

Even people who "don't like squash" will love these delectable morsels. Frying brings out a sweet nutty flavor that is absent when squash are steamed.

Another reason I love this recipe? It's an ideal way to deal with the massive influx of squash from summer gardens. (Think of the many zucchini you're harvesting when the plants start producing!)

I've been making squash fritters for years -- you're going to love this recipe! It's easy, comes together quickly, and the taste is incredible.

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: Serves 4 -- 6 (more, if you increase the squash)

Ingredients

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.

Enjoy!

© 2011 Buster Bucks

Comments

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    • DeborahNeyens profile image

      Deborah Neyens 

      7 years ago from Iowa

      My husband tried make squash fritters the other night. He didn't have a recipe and they didn't turn out so well. I sent him the link to this recipe. We'll have to try again!

    • Buster Bucks profile imageAUTHOR

      Buster Bucks 

      7 years ago from Sonoma County, California

      Hi Shawn,

      The cheese goes in when you mix it all together.

      Buster

    • profile image

      Shawn 

      7 years ago

      When does the cheese go in?

    • jwhitman profile image

      jwhitman 

      7 years ago from Albany, New York

      Yummy! These sound delicious- I never thought of making a squash fritter. I am definitely trying these out! Bookmarking, voting up, interesting and useful!

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