Scrumptious Summer Squash Fritters
Have you ever found yourself watching and waiting for that first summer squash to be ready to pick, and then before you know it, you can't keep up with the harvest?
I feel like I check my plants in the morning and squash or zucchini that aren't quite ready yet, suddenly doubles or triple in size in one afternoon? Goodness, it can get overwhelming!
And suddenly you have more than you know what to do with. You can't even give enough away! Suddenly your friends and neighbors won't open the door when you come knocking for fear you will be generously sharing more of your bounty. HA!
It's funny becuase it's true...
Well, if you happen to be in the market for one more way you can eat through your summer squash, then this recipe is for you!
We love it, and it's a nice change when we've blown through raw, sauteed, and steamed squash recipes!
Summer Squash Fritters
(Adapted from Aggie's Kitchen)
- 4 squash (yellow or zucchini or a mix of both) shredded
- 2 eggs
- 4 heaping tablespoons flour
- 1/4 cup freshly grated Parmesan cheese
- salt and pepper to taste
- Enough oil to fill the bottom of your skillet
- It's important to get as much of the water out of your squash as possilbe. Take small batches of your shredded squash and squeese out the water. Repeat a couple of times per batch. Place squeezed shredded squash into a large mixing bowl.
- Add eggs to shredded squash and combine with a fork. Add salt and pepper along with 4 heaping tablespoons of flour and Parmesan cheese. Gently stir until mixture is combined.
- Heat a cast iron skillet over medium high heat. Add oil to pan. Using a fork, scoop out a small amount of fritter mixture (about a heaping tablespoon worth) and place into skillet. Using your spatula, carefully mash out the fritter mixture to form a small thin pancake shape. Cook each fritter for about 3-4 minutes on each side, or until golden brown.