Squash fritters are a delicious way to celebrate the bounty of summer vegetables. These flavorful morsels offer a delightful crunch on the outside while remaining tender and moist on the inside. Incorporating various types of squash like zucchini and butternut squash, this recipe showcases the versatility of these vegetables, making it a perfect fit for any table.
Ingredients
Scale:
2 cups grated zucchini or butternut squash
1 cup all-purpose flour (or gluten-free flour)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1/4 cup grated Parmesan cheese (optional)
1/4 cup chopped fresh herbs (like parsley, basil, or dill)
1/4 cup finely chopped onion
1/4 cup cornmeal (optional)
Vegetable oil for frying
Your favorite dipping sauce (optional)
Instructions
Grate the zucchini or butternut squash. If using zucchini, sprinkle with salt and let sit for 10 minutes to draw out moisture. Squeeze out excess moisture.
In a large mixing bowl, combine flour, baking powder, salt, black pepper, and cornmeal if using. Stir well.
In a separate bowl, beat the eggs and add grated squash, chopped onion, and herbs. Mix well and add Parmesan cheese if using.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
Heat enough vegetable oil in a skillet over medium heat until shimmering.
Drop spoonfuls of batter into hot oil and cook for 3-4 minutes on each side until golden brown.
For air fryer method, place spoonfuls in the basket, spray with oil, and cook at 375°F for 10-12 minutes, flipping halfway.
