Yellow Squash Fritters
"A tasty way to use up left-over stewed yellow squash. My family enjoys these so much that I usually purposely stew too much squash in order to have enough to make these fritters. I normally serve them with a baked or roasted meat, green beans and cole slaw."
photo by Sharon123
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
10-12 fritters
ingredients
- 2 cups cooked squash (with onion)
- 1 large egg, beaten
- 1⁄2 cup self-rising flour
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1⁄2 cup parmesan cheese
directions
- Preheat vegetable oil at one inch depth in a heavy skillet on medium heat.
- Combine cooked squash, beaten egg, flour, pepper and salt.
- Add Parmesan cheese.
- Drop squash mixture by tablespoonsful into the hot oil.
- Cook to a golden brown, turning once.
- Drain on a rack over paper towels.
- Serve immediately--fritters are also good served at room temperature.
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Reviews
-
These were tremendous! My husband and I loved them and we polished the plate in one sitting. The only change I made was that I did not have self rising floor and so I added a 1/4 tsp of soda and 1 tsp of baking powder to my flour. I will most certainly be making these again. It is a great way to eat a less interesting vegetable. Thanks! -
Yum! These made great fritters that I truly enjoyed! Made for LiveStrong event in the photo forum! -
Thank you so much for posting this recipe. This is the first year I have successfully grown yellow crookneck, and I couldn't wait to find a squash fritter recipe. I stewed the squash especially for this recipe. The little fritters fried up so light and golden. The only thing I did different was not adding the parmesan cheese, simply because half of my family doesn't like it. I will add some cheese to half the batter next time though. Thank you again.
RECIPE SUBMITTED BY
Gwanny Hill
Charlotte, NC
I am a retired RN living in Charlotte, NC. My husband died in 2003 on July 4 so my only housemates are my two dogs, FuTu and Little Bit. My 3 children and their families all live within 45 minutes of me. I love to cook, and often send meals out to sick and elderly or families with new babies. I collect cookbooks, have about 500 but still love to check 'ZAAR daily for new ideas and recipes. The cookbook I use most often is called "Recipes and Remembrances" and has 1000 recipes compiled by my Sunday School class from church members--in compiling the recipes, each committee member included their on favorites so that we could use this as our main source for cooking.
