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Yellow Squash Fritters

Posted on July 11, 2023September 21, 2023 by Rachel Rappaport
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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

adapted and updated from Patricia A. Brown's Squash Fritters in The First State, First Lady’s Recipe Book 1975
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Side Dish
Cuisine American
Servings 8 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.
Keyword fritters

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.

Tags: 1970s recipecommunity cookbook recipeDelawareDelaware cookbook recipeDover DelawarefritterKent County Delawaremodernized reciperecipesummer squashThe First State First Lady's Cookbook
Category: modernized reciperecipeside dish

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I'm a cookbook author and recipe developer collecting community cookbooks from around the US and recreating the recipes so you can make them at home, today.

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