Turn your excess summer squash into these tasty fritters.
Photo by Gwénaël Le Vot
MAKES 8 LARGE FRITTERS
2 medium-large yellow squash, grated (4–5 cups)1 small, sweet onion, grated or finely chopped
1 cup grated sharp cheddar cheese, optional
2 large eggs
½ cup chopped parsley or scallions (or combination)
Kosher salt
Fresh ground black pepper
1/8 teaspoon cayenne pepper
½ cup all-purpose flour
½ cup cornmeal
1–2 tablespoons canola oil for frying (more as needed)
Red pepper jelly, for garnish (or salsa)
In a large mixing bowl, combine squash, onion, cheese, eggs, parsley/scallions, salt and peppers. Mix until well blended. Add flour and cornmeal and mix until just blended—do not overmix.
Heat oil in a large skillet over medium heat. Using a large ice cream scoop (or large spoon), drop scoops of squash mixture into skillet and flatten with the back of scoop. Fry 4 minutes on each side until golden brown. Cook in batches—do not crowd skillet. Add more oil to skillet as needed. Remove fritters from skillet and place on a paper towel. Plate and serve with red pepper jelly or topping of choice.
___
Related Story
Summer squash roundup—Summer squash and zucchini are surprisingly versatile vegetables you can use in every course of your meals.