Zucchini Or Summer Squash Fritters Recipes

ZUCCHINI AND YELLOW SQUASH FRITTERS

Steps:

• Remove seeds from the squash and zucchini, then coarsely grate them so that they have a rope-like texture. Using a food processor would work, too.
• Add 1 tsp salt to the zucchini and squash and let it sit for 10 minutes. Then remove as much water as possible from the zucchini and squash. You can do this by placing it in a colander and pressing with a spoon, or by wrapping it in a clean dishcloth and squeezing.
• Add onion, cheese, parsley, and the egg, then season with salt and pepper.
• In a separate bowl, whisk together the flour and baking powder, then add the flour into your zucchini and squash mixture and mix well.
• Heat the 2 tbs oil in a skillet over medium-high heat. Then drop handfuls of the mixture into the oil and flatten with your spatula. Let them fry on one side for 2:30-3 minutes, then flip and fry for another 2 minutes. Remove from pan and place them on a paper towel to drain. Repeat until you've used all your batter.
• Serve warm, with sour cream for dipping.

ZUCCHINI AND SUMMER SQUASH FRITTERS RECIPE

Steps:

• I used a mandolin and shredded zucchini and summer squash until I had about 1 1/2 cups. I placed the shredded veggies into a medium mixing bowl and grated my red onion on top.
• For the oats, I wanted them a little finer than they come so I put them in my Ninja for a few seconds to make them more like a fine bread crumb. Add 1 cup of the ground oats and 1/2 cup of Parmesan cheese to the veggies.
• Stir well with a spatula to combine.
• Next, whisk 2 eggs well and add to the mixture.
• Stir the egg in, making sure the consistency is good for making patties. It should be sticky and thick.
• Heat a large skillet with oil. Form the mixture into 1/4 cup balls and flatten before placing in the skillet. Cook over medium/high heat until golden brown on each side, about 4 minutes each side.
• Remove from the skillet and serve hot. My family loves these with sweet chili sauce and I like them with a creamy, lime ranch dip! They make a great side or even a replacement for a burger patty!

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.

ZUCCHINI SQUASH FRITTERS

Steps:

• Fill a deep-fat fryer or deep skillet with vegetable oil to a 2-inch depth.
• Heat the oil to 375°F.
• Meanwhile, combine the milk and egg in a mixing bowl.
• Stir together the dry ingredients and add to the egg mixture; blend well.
• Fold in the zucchini.
• Drop the batter by rounded teaspoonfuls into hot oil.
• Fry until deep golden brown, turning once.
• Drain thoroughly on paper towels.

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.