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Jul 2, 2012 07:52 AM

Squash Fritters

Any good recipes for Summer Squash Fritters?

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  1. What kind of summer squash, are we talking zucchini-style? When I make fritters I just grate whatever I have on hand (most squash works perfectly for this) with an onion and garlic for flavour and use my hands to squeeze out the moisture. Then I whisk one egg and one tbsp of self-raising flour per person, and add salt, pepper, a splash of milk and one of the following depending on the flavour I fancy: curry powder, pesto, finely chopped herbs or smoked paprika. You just mix that into the grated veg and fry dollops of the goop in a pan for about 2 mins on each side. I can be more specific with quantities if you like, but I find that fritters are a very forgiving type of recipe :)

    2 Replies
    1. re: Elster

      My recipe is much like Elster's accept I use falafel mix in place of flour and then add some fresh chopped garlic, mint and parsley. Serve it with a squeeze of lemon and/or tahini sauce from Trader Joe's.

      1. re: escondido123

        Last night was dill and feta. You can't get sick of this recipe. And I'm with Elster that you can't really use a very specific recipe, since you're working with various size zucchinis, different moisture levels, etc. And sometimes I want more of a pancake, sometimes more of a zucchini dish.

    2. About the same as above....'cept I add a little corn meal to the mix....then form into patties...dust with flour and fry. .........I use Yellow Crook Neck......

      1. Here is what popped into my head when I read the title. I make a really good casserole with yellow squash. Saute the squash with some onion in butter until very soft and most of the water from the vegetables has cooked off. Let cool and drain off any remaining liquid. Mix with egg, grated cheese, sour cream and panko. I put this into a casserole dish and bake.

        I believe this mixture would be very good formed into fritters and fried, maybe coat the outside with additional panko.

        1. I like to make them Indian-style, as pakoris, using chickpea flour and spices such as turmeric, red pepper and cumin. They're lighter with a little baking soda in the batter, tempura-style. Guess it's an international mash-up.

          1. Made some last night....Zucchini ~~ seasoned with a touch of Cumin. Good, but didn't pair well with everything else...Ateum anyway......