Got zucchini? Or any other summer squash? Then this recipe is for you! Grated squash comes together with Parmesan cheese and a few staples to make delicate tasting fritters in no time.
Some recipes for squash fritters call for salting and draining the squash before frying, but I’ve found that to be unnecessary. The egg and flour helps bind the fritters together nicely. Let them cook for 3-4 minutes before flipping them with a sure, steady hand. Then let them finish cooking until golden brown on the other side, and drain on a towel before serving. Eat them while warm, and enjoy this fresh summer treat!
Squash Fritters Print This Recipe
adapted from a Victory Garden Cookbook recipe
2 cups grated squash
1 egg, slightly beaten
2 tbsp flour
1/4 cup grated Parmesan cheese
1/2 tsp salt
Pepper to taste
1/2 tsp dried oregano, crumbled
2 tbsp olive oil
1. Grate squash using medium or coarse grater.
2. Lightly beat egg in mixing bowl. Add grated squash, flour, cheese, salt, pepper and oregano. Mix well. Add additional flour if too wet.
3. Heat oil in skillet. Drop 1/4 cup of mixture per fritter into skillet, flatten out, and fry in hot oil until browned and crisp on both sides, turning once.
4. Makes about 6-8 fritters.
Nutrition (per serving): 259 calories, 176 calories from fat, 19.9g total fat, 116.8mg cholesterol, 820.5mg sodium, 388.9mg potassium, 11.1g carbohydrates, 1.7g fiber, 2.5g sugar, 10.3g protein, 178.1mg calcium, 4.8g saturated fat.