Is this year Fritter Summer? For some reason, fritter recipes keep catching my eye. First the cherry fritters and now these squash fritters.
I was hesitant at first to choose this recipe because it was so straightforward–would it need updating? I figured I could give it a try and at least get some dinner out of it.
As it turned out, it did need a lot of work. First, I measured the squash out in cups. Two medium squash yielded 4 cups of shredded squash but what is medium? This way you know you are getting the correct ratios.
I also got rid of the sugar and replaced with herbs de Provence. I don’t think squash needs more sweetness but it could do with some more flavor. I also felt like it needed an additional egg and some liquid. There was no way a batter was going to form without it. I had some buttermilk so I used that for some tang and body but I’d think regular milk would be fine too.
I loved how these turned out! Crispy on the outside and almost custardy on the inside. Truly a great fritter.
Yellow Squash Fritters
Ingredients
- 4 cups shredded yellow squash shred right into the mixing bowl so you catch the juices
- ⅓ cup buttermilk
- 1-2 tablespoons herbs de Provence
- 1 cup flour
- 3 eggs
- 1 teaspoon baking powder
- salt
- freshly ground black pepper
Instructions
- In a large bowl, mix all ingredients together until a thick, fairly uniform batter forms.
- Heat about 1/4 inch of canola oil in a large skillet.
- Drop in about 1/3 cup dollops into the hot oil. Cook until golden brown, flipping once, about 8 minutes. You can tell when it is time to flip when the edges of the fritter start to cook though.
- Drain on paper towel lined plates. Serve hot.
adapted and updated from Patricia A. Brown’s Squash Fritters in The First State, First Lady’s Recipe Book 1975
Leftovers reheated well in a dry skillet over medium heat.
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