When squash comes in, it really comes in. Four squash plants can keep the crisper drawer of a refrigerator packed to the gills. Like Bubba in Forest Gump, “There is Fried Squash, Steamed Squash, Squash and Onions, Sautéed Squash, Squash and Tomatoes, Squash and Limas, Pickled Squash, Squash and Grits and the list goes on.”
An often overlooked away to serve squash happens to be one of my favorites – Squash Fritters.
A numbers of years ago, we were dining at The Sandpiper, a seafood restaurant near Gwynn’s Island. That night I ordered the Fried Grouper and it was among the best seafood dishes I ever had. The side that evening was Squash Fritters. The lady cook and owner said it was her specialty. The Squash Fritters were better than the Grouper. She gave me her recipe and I will share below.
I had three freshly picked squash on hand, 2 yellow squash and one zucchini, so I combined the three for a colorful combination. Since the squash was young and tender, there was no need to remove the seeds. Shred the squash with a grater to yield about 2 cups. I used the larger side of the grater. You don’t want the squash pureed.
While you’ve got the grater out, shred a half of a Vidalia onion into the mix. By shredding, the onion mixes with the squash better than does a chopped onion.
Put the squash and onion mixture in a colander with a paper towel or two on the bottom. With a towel on top, mash the mixture to extract some of the moisture. This allows the fritters to stay together better. Now mix 1/2 C Bisquick, 1/3 C milk, 1 egg, a whisper of garlic powder, 1 T melted butter, and salt and pepper in a large bowl. Heat 1/3 C vegetable oil in a skillet and add squash fritters (about 1/3 C each) into the hot oil (make sure it’s good and hot). Let the squash fritters cook to a complete golden brown before turning, otherwise they may fall apart. Cook the other side to a golden brown – a total of about 3 or 4 minutes per side depending on the heat. Be sure not to crowd the pan – maybe just 3 fritters at a time, or they won’t brown.
Serve piping hot, and you’ll wish you had more squash in the refrigerator.
2 C grated summer squash
1/2 Vidalia Onion
1/2 C B squick
1/3 C milk
1 T melted butter
1/3 C vegetable oil for frying
1 egg
1/2 t garlic powder
S & P to taste