“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.”
READY IN:
20mins
YIELD:
10-12 fritters
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat vegetable oil at one inch depth in a heavy skillet on medium heat.
  2. Combine cooked squash, beaten egg, flour, pepper and salt.
  3. Add Parmesan cheese.
  4. Drop squash mixture by tablespoonsful into the hot oil.
  5. Cook to a golden brown, turning once.
  6. Drain on a rack over paper towels.
  7. Serve immediately--fritters are also good served at room temperature.

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