Squash! What a versatile vegetable! I really enjoy squash no matter how it’s cooked, but a favorite way when I have a little preparation time is Squash Fritters.
I had never eaten squash fritters until about 20 years ago when we went out to eat at a little seafood restaurant called The Sandpiper near Gwynn’s Island. I had Fried Grouper that night and one of the sides on the menu was Squash Fritters, a house specialty. I may have enjoyed the fritters more than the fish that night, and I love grouper. The fritters were outstanding.
Squash fritters are really pretty easy to prepare and are a welcomed change of pace from baked squash and other standards.
Here’s how I do my squash fritters.
Squash Fritters for Four
3 medium yellow squash (or zucchini)
1 egg
1/2 c. milk
1/2 c. flour
1/2 c. corn meal
2 tbs. vegetable oil
1/2 tsp. baking powder
Salt and pepper to taste
Grate three squash coarsely over a bowl. Squeeze the squash as much as possible to eliminate excess moisture. In a separate bowl, beat the egg and milk, and then add the corn meal and flour and mix. It’s a little gooey but will eventually blend together. Add the oil, salt and pepper and baking powder, then add and mix in the shredded squash. Form into portion size patties and put on a griddle just like you were cooking pancakes. Flip them once when golden brown and enjoy!