Gluten Free Summer Squash Fritters Recipes

DELICATA SQUASH CHEDDAR FRITTERS

Steps:

• Peel the rind off a delicata squash.
• Cut the squash in half and remove the seed.
• Use a grater to grate the squash into a bowl.
• Add all other ingredients.
• Mix well.
• Set up a large platter with paper towels on the bottom.
• Heat oil over high heat in a pan.
• When the oil is hot (drop a drip of water in, if it sizzles, it is hot enough) Target 375º F for the oil temperature.
• Drop the batter into the hot oil.
• Cook 2-3 minutes then flip so the other side cooks.
• Remove the fritters from the oil and set onto the paper towels.
• Top with sour cream and scallions.

YELLOW SQUASH FRITTERS

Steps:

• Shred the squash in your food processor using the shredding attachment. Place on clean towels and allow to drain for 10 minutes. You can also grate the squash by hand.
• Finely chop the onion. Place it in a colander to drain for 10 minutes.
• Heat a large nonstick skillet over medium heat for about 5 minutes.
• In a medium bowl, whisk the egg with salt, black pepper, and garlic powder. Add the grated squash and the onion and mix to blend.
• Brush the skillet with half of the butter. Measuring 1/4 cup per fritter, spoon the mixture onto the skillet. Fry without moving for 4-5 minutes, until you can see that the bottoms are browned.
• Carefully flip to the other side and fry for 4-5 more minutes, until browned on both sides. Brush the skillet with more butter and repeat with the remaining squash mixture.

VEGGIE FRITTERS

Steps:

• Combine all ingredients in a large mixing bowl and stir until completely combined. Mixture will be thick.
• Heat a large skillet to medium heat pour just enough canola or coconut oil in the skillet to cover the bottom.
• Use an ice cream scoop to scoop the fritter mixture into the skillet. Lightly pat the batter flat with the back of your scoop to flatten the mixture just a bit.
• Cook fritters 2-3 minutes until golden on each side.
• Serve immediately with ranch or your preferred dipping sauce.
• *If you sub regular milk start with 1/2 cup and add more if needed since it is thiner than buttermilk you will get a runny batter if you substitute it equally.

SUMMER SQUASH FRITTERS

Steps:

• Place grated squash in a colander and squeeze out all excess water; you should have about 1 cup grated squash. Transfer squash to a bowl. Add onion, flour, egg, baking powder, and salt and stir batter together.
• Melt butter in a large skillet over medium-high heat. Drop batter into the hot pan and use the back of a large spoon to flatten fritters to 3 to 4 inches in diameter and to 1/4- to 1/8-inch thickness. Cook until edges are deep brown, about 1 minute. Flip over and cook 30 seconds more. Transfer fritters to a plate lined with a paper towel and sprinkle lightly with salt. Repeat with remaining batter, melting more butter in the pan as needed.
• Serve warm topped with Cheddar cheese, onion, and sour cream.

SUMMER SQUASH FRITTERS WITH BASIL & LEMONY SOUR CREAM

Steps:

• In a medium bowl, toss together the grated squash and the salt. Line a fine-mesh sieve with several layers of paper towels or cheesecloth. Add salted squash to the sieve and place over a bowl to drain. Let sit for five minutes then gather up the sides of paper towels or cheesecloth and gently squeeze the liquid out of the squash (there will probably be quite a bit).
• Add the egg to a medium bowl and beat lightly with a fork. Add the flour, basil, onion, black pepper, and the squash. Stir with fork to combine.
• Place a large skillet over medium heat. Add 1 - 2 tablespoons of olive oil, enough to lightly coat most of the bottom of the skillet. Once the oil is hot, add fritter mixture to pan in approximately 2 tablespoon increments, working quickly to spread the fritter into a round shape before it begins to cook. I usually cook 3 fritters at a time; any more and the pan gets crowded and it's hard to manage them all. Cook for 1-2 minutes, until golden brown, and flip to cook the other side until golden and the fritter is cooked through, about 1-2 more minutes. Transfer to a paper-towel-lined plate. Add more oil to the pan and repeat with remaining batter.
• To make the sour cream topping, add the sour cream, zest, juice, and salt to a bowl and stir to combine.
• Serve fritters right away, topped with a drizzle of lemony sour cream and garnish with basil leaves if desired.