Yellow Squash Fritters!

 
 
I love all of the fresh homegrown vegetables we get from the garden in the summertime.  My parents have had a garden as long as I can remember. They still have a small one and Daddy is in his eighties, but that doesn't stop him.  He takes care of his own yard and he and Mama plant their garden each Spring.   I plant a few things at my house also, mostly herbs, tomatoes and several types of peppers, but also a few yellow squash and zucchini plants and some lettuce and greens.  
 
The yellow squash usually does really well every year and eventually it's coming out ears, so we look for a variety of ways to use it all.  These "Yellow Squash Fritters" are something my mother has made since I was a girl and I just love them.  They are easy, but so tasty. Here is what you will need:
 
2 cups grated yellow squash
1/3 cup grated or minced fine sweet onion (I used Vidalia)
1 egg
1/3 cup self rising flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 cup oil for frying
2 Tbs. butter
 
In a mixing bowl, combine the grated squash and grated onion.   I just used a box grater for this.  The food processor tends to over do it and you end with baby food.  Mix in the egg, self rising flour, salt, black pepper, and garlic powder.  If you do not have self rising flour, add about 1/2 tsp. baking powder to all purpose flour.  It makes them puff a little.  Depending on how much water is in your squash, you might need just a pinch more flour.  It's loose batter, but it has to be tight enough to drop with out running every place. 
 
Heat the oil in a large skillet and melt the butter in it for flavor.  I drop they by heaping tablespoon to make sort of small.  They are easier to work with and turn.  You can make them as large as you like though.   Cook on one side for about 3-4 minutes.  Lift up and if they are brown, carefully turn them with a wide spatula.   This is a delicate batter so turning  them only once is a good idea.  Cook on the other side for 3-4 minutes or until brown and remove to a paper towel lined plate.
 
 
I like to garnish mine with a dollop of sour cream and some chives or a little green onion! 
 
These can be served as an appetizer or for a delicious side! 

 



3 comments:

  1. I add some fresh or dried rosemary and basil....give them a wonderful fresh flavor. We love them cold with a little ranch dressing.

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  2. Better faster way is just to slice them up and dip them in beaten egg and then in yellow corn meal and fry them. I love them that way. Yummy.

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  3. use cornmeal instead of flour much better

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