Squash Fritters

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squash fritters

Squash Fritters

Chef Leah Hays
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.
Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American, French, Mediterranean
Servings 3 dozen

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.
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  • 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.
    squash fritters

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.
Keyword 30 minute recipe, appetizer, croquette, fritter, garlic, herbs, pancake, squash, summer, zucchini