Squash Fritters

Seeing that I am in the “Ready for a Little Spice” phase of the Summer Squash Love Affair (see previous post), I made some yummy fritters with the squash kindly passed along by my neighbors. These can easily be made with zucchini, crook neck, or yellow squash. And their fried, and fried is good.

The trick with making these fritters is to be careful with the amount of moisture. You want just enough to hold the fritter together, but not so much that they will fall apart in the oil or cause too much oil to splash on you. Adding to that is the lovely information that the squash are plump full of water. After grating the squash, you need to either lay out a few layers of paper towels and spread out the graded squash then cover with a few more layers of the paper towels. Some people have perfected the take a few layers of paper towels, or a clean dish towel, put the squash inside, pull up the sides tightly and squeeze out the moisture. It took me just one bad experience with that last one to go back to the lay it all out flat method.


4 medium or 2 large zucchini or yellow squash, grated with moisture removed

1/2 red onion, finely diced

3 eggs, beatten

1/2 cup parmesan cheese

1 cup flour, divided

1 tsp garlic powder

2 tsp paprika

salt and pepper to taste

oil for frying


1. In a large bowl, beat the eggs, then stir in the onion, cheese, garlic powder, paprika, salt and pepper. It should look like yucky baby food at this point.

2. Add the squash and 1/2 of the flour, mix gently.

3. Cover and refridgerate for at least 20 minutes. Remove from refridgerator and drain any visible moisture. Add the remaining 1/2 cup of flour.

4. Pour oil into heavy skillet, about 1/2 in deep, and heat on medium – high. When the oil is hot, carefully spoon large spoonfuls of the mixture into the pan, and flatten a bit. (If you leave them too round / tall, the middle doesn’t cook through.) When the bottom is a deep brown, flip them over gently. After the other side browns perfectly, transfer them to a paper towel to soak up the extra oil.

We served them with some Garlic dip from Primo, and the dip was much better with these fritters than it had been simply with chips.



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