Squash Fritters
Use your fresh zucchini, summer or patty pan squash to create crispy delicious croquettes or pancakes and top with a variety of delicious sauces or accoutrement. This appetizer is as adaptable to a menu as this recipe. Check out the substitution suggestions to make this gluten free/vegan.
Equipment
- mixing bowl
- skillet
- grater
- colander
- scoop
Ingredients
- 2 cups squash grated zucchini or summer squash
- ¼ cup flour all purpose or oat GF
- ¼ cup bread crumbs panko or rolled oats GF
- 1 each egg large or flax egg(1T flax meal with 2 T water soaked)
- 2 Tbsp garlic minced
- ½ cup onion red or sweet minced/small diced
- ¼ cup fresh herbs fine chopped cilantro, parsley, tarragon, dill,
- ½ Tbsp salt & black pepper
- as needed oil
Instructions
- In a large colander, toss grated squash in 2 Tbsp kosher salt and let sit for 5-10 minutes. This degorges the liquid from the squash and helps bind the fritter together.
- Heat enough oil to coat a heavy skillet or saute pan over medium-high heat.
- Rinse and squeeze out excess moisture from squash
- In a mixing bowl, combine the grated squash with the flour, bread crumbs, garlic, onion, herbs, beaten egg, and salt/black pepper.
- Spoon the squash mixture into the hot skillet, using about 2 tablespoons for each squash patty. Cook, turning halfway through, or until the patties are golden brown on both sides.
- Drain on paper towels and sprinkle lightly with salt.
Notes
Serve with applesauce, sour cream, Greek yogurt, or a fresh fruit salsa, pico de gallo, cajun remolade, pickled red onions, or green goddess dressing.