Best 3 Summer Squash Fritters Recipes

**Summer Squash Fritters: A Delightful Medley of Zucchini, Corn, and Herbs**

Savor the essence of summer with our delectable summer squash fritters. These fritters are a symphony of flavors, perfectly blending the natural sweetness of zucchini, the vibrant crunch of corn, and the aromatic embrace of fresh herbs. Each bite is a delightful burst of summer's bounty, capturing the vibrant energy of the season.

This recipe collection offers a diverse selection of fritter variations, ensuring there's something to satisfy every palate. From classic fritters with a crispy golden exterior and tender, flavorful interior to fritters enhanced with zesty lemon or the piquant heat of jalapeño, this collection has it all.

Whether you're seeking a quick and easy appetizer, a flavorful side dish, or a vegetarian main course, these summer squash fritters are sure to deliver. Their versatility extends beyond meals, as they make excellent additions to lunch boxes and picnics, offering a portable snack that's both satisfying and nutritious.

So, gather your ingredients, fire up the stove, and embark on a culinary journey that celebrates the beauty of summer's harvest. Indulge in the crisp, savory goodness of these fritters, and experience the true taste of summer, one bite at a time.

Here are our top 3 tried and tested recipes!

SUMMER SQUASH FRITTERS

Summer Squash Fritters image

This is a fast and easy snack or lunch idea. These summer squash fritters are so delicious it's hard to believe how good they are for you. It only takes a few minutes to make, and they are so crispy they're addictive. This is a great way to use the abundance of squash at the end of the season. There are so many vitamins in this, but the kids will only know how good they are.

Provided by Janet Shytle

Categories Side Dish Vegetables Squash

Time 20m

Yield 2

Number Of Ingredients 10

Ingredients

5 yellow squash, grated
3 tablespoons grated onion
3 tablespoons all-purpose flour
1 egg, beaten
⅛ teaspoon baking powder
⅛ teaspoon salt
2 tablespoons butter, or more as needed
¼ cup shredded Cheddar cheese, or to taste
¼ cup chopped onion, or to taste
¼ cup sour cream, or to taste

Steps:

Place grated squash in a colander and squeeze out all excess water; you should have about 1 cup grated squash. Transfer squash to a bowl. Add onion, flour, egg, baking powder, and salt and stir batter together.
Melt butter in a large skillet over medium-high heat. Drop batter into the hot pan and use the back of a large spoon to flatten fritters to 3 to 4 inches in diameter and to 1/4- to 1/8-inch thickness. Cook until edges are deep brown, about 1 minute. Flip over and cook 30 seconds more. Transfer fritters to a plate lined with a paper towel and sprinkle lightly with salt. Repeat with remaining batter, melting more butter in the pan as needed.
Serve warm topped with Cheddar cheese, onion, and sour cream.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 30.3 g, Cholesterol 151 mg, Fat 25.7 g, Fiber 6.3 g, Protein 15.2 g, SaturatedFat 15 g, Sodium 407 mg, Sugar 12.6 g

ZUCCHINI OR SUMMER SQUASH FRITTERS

Zucchini or Summer Squash Fritters image

These fritters will be amazing if they're made with shredded zucchini or summer squash. Easy to prepare, they're a tasty afternoon snack. The outer edges are crispy and the center stays soft. Onion adds a tiny hint of sweetness to the fritters. We placed ours in the oven to keep warm and they turned out perfect.

Provided by Rose Abrams

Categories Vegetables

Time 30m

Number Of Ingredients 7

Ingredients

4-5 medium zucchini or summer squash
1 small onion, grated
1 tsp coarse salt
1 large egg, well beaten
1/2 c all-purpose flour
1/2 tsp black pepper, freshly grated
2-3 Tbsp oil of your choice for frying

Steps:

1. If planning to serve as soon as they're done, preheat oven to 250 degrees. Have a baking sheet lined with paper towels ready.
2. Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
3. In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes.
4. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheesecloth and wringing away.
5. Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt add a little bit more. Stir in onion, egg, flour, and some freshly ground black pepper.
6. In a large heavy skillet, heat 2-3 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don't become crowded and lightly nudge them flatter with the back of your spatula.
7. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more.
8. Drain briefly on paper towels then transfer to the baking sheet.
9. Then place into the warm oven until needed. Repeat the process, keeping the pan well-oiled, with remaining batter.
10. Cook's Note: I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
11. Do ahead: (This is the best part!) These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you're ready to use them, simply spread them out on a tray in a 325 degree oven until they're hot and crisp again.

SUMMER SQUASH FRITTERS WITH BASIL & LEMONY SOUR CREAM

Summer Squash Fritters with Basil & Lemony Sour Cream image

Just a few minutes - and a handful of ingredients - to fritter greatness! These simple summertime fritters are the perfect way to make use of this prolific yellow squash.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 12

Ingredients

2 medium summer squash (grated (about 4 cups grated))
2 teaspoons kosher salt
1 egg
1/4 cup all-purpose flour
1/2 cup fresh basil leaves (lightly packed, chopped, plus more basil for topping if desired)
2 tablespoons grated onion
1/4 teaspoon freshly ground black pepper
Olive oil for cooking
1/2 cup sour cream (low fat or full fat)
Zest from 1 small lemon
2 teaspoons fresh lemon juice
Pinch kosher salt

Steps:

In a medium bowl, toss together the grated squash and the salt. Line a fine-mesh sieve with several layers of paper towels or cheesecloth. Add salted squash to the sieve and place over a bowl to drain. Let sit for five minutes then gather up the sides of paper towels or cheesecloth and gently squeeze the liquid out of the squash (there will probably be quite a bit).
Add the egg to a medium bowl and beat lightly with a fork. Add the flour, basil, onion, black pepper, and the squash. Stir with fork to combine.
Place a large skillet over medium heat. Add 1 - 2 tablespoons of olive oil, enough to lightly coat most of the bottom of the skillet. Once the oil is hot, add fritter mixture to pan in approximately 2 tablespoon increments, working quickly to spread the fritter into a round shape before it begins to cook. I usually cook 3 fritters at a time; any more and the pan gets crowded and it's hard to manage them all. Cook for 1-2 minutes, until golden brown, and flip to cook the other side until golden and the fritter is cooked through, about 1-2 more minutes. Transfer to a paper-towel-lined plate. Add more oil to the pan and repeat with remaining batter.
To make the sour cream topping, add the sour cream, zest, juice, and salt to a bowl and stir to combine.
Serve fritters right away, topped with a drizzle of lemony sour cream and garnish with basil leaves if desired.

Tips for Making the Best Summer Squash Fritters:

Choose the right squash: Look for small to medium-sized summer squash that are firm and have smooth skin. Avoid squash that is too large or has blemishes.
Grate the squash coarsely: This will help the fritters cook evenly and prevent them from becoming too mushy.
Squeeze out excess moisture: Use a paper towel or cheesecloth to squeeze out as much excess moisture from the grated squash as possible. This will help the fritters hold together better.
Use a combination of flours: All-purpose flour and cornmeal give the fritters a nice texture and flavor. You can also use other types of flour, such as almond flour or oat flour, if you prefer.
Season the batter: Don't forget to season the batter with salt, pepper, and other herbs and spices to taste. This will help the fritters taste more flavorful.
Fry the fritters in hot oil: The oil should be hot enough so that the fritters sizzle when they are added to the pan. This will help them cook evenly and prevent them from sticking.
Drain the fritters on paper towels: After frying, drain the fritters on paper towels to remove any excess oil.

Conclusion:

Summer squash fritters are a delicious and versatile side dish or snack that can be enjoyed all summer long. With just a few simple ingredients and a little bit of time, you can make these fritters at home. So next time you have some fresh summer squash, give this recipe a try!