“A tasty and colorful summer dish, goes well as a side or, if you're me, it can make an entire meal (with some sour cream for dipping)! I'd been seeing all the reviews of zucchini fritters lately, but since I had yellow squash in the fridge, I decided to mix them up. Not exactly ground-breaking, but it made a wonderful little treat! If you prefer a little more bite, these would porbably be great spiced up with some cayenne. I also might try using sharp cheddar instead of the parm in the future.”
READY IN:
20mins
SERVES:
2-6
YIELD:
8-10 fritters
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove seeds from the squash and zucchini, then coarsely grate them so that they have a rope-like texture. Using a food processor would work, too.
  2. Add 1 tsp salt to the zucchini and squash and let it sit for 10 minutes. Then remove as much water as possible from the zucchini and squash. You can do this by placing it in a colander and pressing with a spoon, or by wrapping it in a clean dishcloth and squeezing.
  3. Add onion, cheese, parsley, and the egg, then season with salt and pepper.
  4. In a separate bowl, whisk together the flour and baking powder, then add the flour into your zucchini and squash mixture and mix well.
  5. Heat the 2 tbs oil in a skillet over medium-high heat. Then drop handfuls of the mixture into the oil and flatten with your spatula. Let them fry on one side for 2:30-3 minutes, then flip and fry for another 2 minutes. Remove from pan and place them on a paper towel to drain. Repeat until you've used all your batter.
  6. Serve warm, with sour cream for dipping.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: