I wanted to make a zucchini recipe but realized I already used all of the green zucchini. I had a nice sized yellow zucchini I forgot about and that’s when my “ah ha” moment came. I need to make fritters!
Before we get to the recipe, let’s talk about this name thing. I’ve always called the yellow squash that I get “yellow zucchini”. A little researched showed that what I was using was actually a yellow summer squash and not a yellow zucchini. Check out this post on Examiner to tell the difference between yellow summer squash and yellow zucchini.
Ok, now back to the fritters.
This yellow summer squash fritters recipe tastes just as good cold as it does warm. You can add these as a side dish to so many different meals. They are vegetarian, but not vegan, as they do contain egg.
All of my taste-testers gave them two thumbs up. One said that it needed to be dipped into something. (Stay tuned for a dip recipe!) My two-year old taste-tester ate one with a smile!
- 21/2 C shredded yellow summer squash
- ¼ C all-purpose flour
- ¼ C corn meal
- ½ tsp salt
- ½ tsp. onion powder
- 1 egg, lightly beaten
- 1 tsp olive oil, to bind (more or less, to bind ingredients)
- canola oil, for frying
- Add canola oil to your frying pan and put on medium heat. I used enough where it was about 2 inches of oil.
- Using a dish towel, squeeze as much liquid out of the squash as you can.
- Add all ingredients in a bowl and mix with a spoon until combined.
- Take about 1 Tbs of mixture and flatten into a disc shape. Add to your heated oil. Fry until golden brown and flip. (about 4-5 minutes per side.)
- Drain on paper towel or napkin lined dish.
- Makes about 10 fritters, depending on size you make.