Summer Squash Fritters With Garlic Dipping Sauce Recipes

SUMMER SQUASH FRITTERS WITH GARLIC DIPPING SAUCE

Steps:

• To make the dipping sauce, preheat the oven to 375°F.
• Put the garlic cloves in a small baking dish and add enough olive oil to cover them completely.
• Roast until the garlic is soft and golden, about 30 minutes. Remove from the oven and allow the garlic to cool. Strain, but don't discard, the oil from the garlic. Transfer the cooled garlic to a food processor. Add 1 tablespoon of the reserved garlic oil, the mayonnaise, lemon juice, salt, and pepper. Pulse until the mixture is smooth. Transfer the sauce to a bowl and stir in the chives.
• To make the fritters, combine the flour, cheddar, salt, pepper, and garlic powder in a large bowl.
• In a separate bowl, gently whisk the eggs and beer. Pour the egg mixture into the flour mixture and stir until combined. Stir in the zucchini, yellow squash, and onion.
• Heat the canola oil in a large, heavy-bottomed skillet over medium-high heat. Drop about 6 individual tablespoons of batter into the oil and fry until they are golden-brown, 2 to 3 minutes per side. Remove the fritters to paper towels to drain. Repeat with the remaining batter. Serve hot with the sauce on the side.

SUMMER SQUASH FRITTERS WITH GARLIC DIPPING SAUCE

Steps:

• Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.
• Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.
• Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion.
• Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.

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.

EASY SQUASH FRITTERS

Steps:

• Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
• Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.

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.

ZUCCHINI-HERB FRITTERS WITH GARLIC YOGURT

Steps:

• Garlic Yogurt:
• Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
• Fritters and assembly:
• Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 teaspoons salt. Let vegetables sit until they release their liquid, 30-40 minutes.
• Mix eggs, garlic, cumin, 3 tablespoons parsley, and 2 tablespoons mint in a medium bowl; season with salt and pepper.
• Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
• Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.

BAKED DELICATA SQUASH RINGS WITH HONEY MUSTARD DIPPING SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Cut 1 inch (2.5 cm) off the top and bottom of each squash, so you reach the seeds. Discard the top and bottom pieces. Slice the remaining squash into ¼-inch (½ cm) thick rounds.
• Use a metal teaspoon to scoop out the seeds from the rings.
• In a medium bowl, whisk together the bread crumbs, Parmesan, garlic powder, paprika, basil, oregano, salt, and pepper.
• In another bowl, beat the eggs. Add the flour to another bowl.
• Coat each squash ring in the flour, tapping off any excess. Next, coat in the eggs. Finally, coat in the bread crumb mixture, making sure to press the breadcrumbs into the squash to adhere. Place the coated rings on a baking sheet.
• Bake the squash rings for 15-20 minutes, or until golden brown, flipping once halfway through cooking.
• Make the honey mustard dipping sauce: In a small bowl, mix together the Dijon, whole-grain mustard, and honey. Use immediately or refrigerate in an airtight container until ready to serve, up to 3 days.
• Serve the squash rings with the dipping sauce.
• Nutrition Calories: 180 Total fat: 6 grams Sodium: 820 mg Total carbs: 25 grams Dietary fiber: 4 grams Sugars: 4 grams Protein: 9 grams
• Enjoy!