Yellow Summer Squash Fritters

stacked summer squash fritters final

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.

Yellow Summer Squash Fritters 2

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.

squash collage

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!

Summer Squash Fritters
 
Ingredients
  • 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
Instructions
  1. Add canola oil to your frying pan and put on medium heat. I used enough where it was about 2 inches of oil.
  2. Using a dish towel, squeeze as much liquid out of the squash as you can.
  3. Add all ingredients in a bowl and mix with a spoon until combined.
  4. 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.)
  5. Drain on paper towel or napkin lined dish.
  6. Makes about 10 fritters, depending on size you make.

 Yellow Summer Squash Fritters

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