Summer Squash Fritters - Home Cooks Classroom (2024)

Well, class, Summer has officially ended and as usual, my garden has left me with a ridiculous amount of summer squash. I don’t get it, they might produce one or two squash all summer long, but as soon as fall hits I’m always inundated with like 30 to 40 squash all at once. Which is great don’t get me wrong. It’s just that it can get mind-numbingly boring if you don’t get creative with how you make all that squash. That’s why I thought today would be a great day to share with you fine folks one of my favorite ways to cook them with my recipe for summer squash fritters.

In fact, fritters are one of my favorite ways to cook up any excess vegetables that might be laying around. All you have to do is simply dice or shred the vegetables, mix them with a batter made from flour and egg, and pan-fry them until they are nicely golden brown. It’s really that simple, and the end result is something that just about everybody will love. So if you’re ready then let’s get on with the recipe!

Tips, Tricks, & Suggestions

• You can use any type of summer squash for this recipe whether it be zucchini, crookneck, pattypan.
• Try playing around with the herbs and spices that you add to the batter to put your own twist on it!
• If you want these fritters to be extra savory then try adding in a half cup of shredded cheese to the mixture.
• If you are looking for another great way to use up summer squash then check out our recipe for zucchini cake. It’s awesome!
• I like to serve these fritters with our chipotle cream sauce.

Summer Squash Fritters Recipe

Prep time: 5 to 10 minutes

Cook time: 10 minutes

Servings: 8 to 10 fritters

Ingredients

2 Cups of grated summer squash

1 Cup of diced onion

2 Serrano peppers, deseeded and minced (optional)

3 Large eggs whisked

½ Cup of flour

½ Teaspoon of salt

½ Teaspoon of black pepper

½ Teaspoon of smoked paprika

Oil for frying

Instructions

1. Prep the squash: Wash each of your summer squashes, remove their ends, and then grate them. Once all of your squash is grated we will need to remove the excess liquid from them. Do this by placing some of the grated squash on a layer of paper towels, or simply a clean kitchen towel. Then fold the towel up and squeeze on the squash until most of the liquid comes out. Repeat this process with the remaining squash.

2. Make the fritters: Add the squash to a large bowl along with every other ingredient, sans oil. Then use a large wooden spoon to mix it all together until a batter has formed and coated everything.

3. Fry up the fritters: Get out a large walled skillet and pour enough oil in it so that it covers the bottom of the pan with a ⅛ of an inch of oil. Place this pan over high heat and let the oil get hot. Then use either a large spoon or better yet an ice cream scoop to scoop out portions of the fritters to place inside the hot pan. Don’t overcrowd them so do them in batches! Let each fritter fry for 2 to 3 minutes, then flip them over and let them fry on the other side for another 2 to 3 minutes. Take the cooked fritters out of the pan and onto some paper towels so that the excess oil drips off. Repeat these steps until you have cooked up all of the fritters.

4. Enjoy your summer squash fritters immediately!

Inspiration from other blogs

From Taste of Southern

From Healthy Recipes