Yellow Squash Fritters

adapted and updated from Patricia A. Brown's Squash Fritters in The First State, First Lady’s Recipe Book 1975

Prep Time 10

Cook Time 10

Course Side Dish

Cuisine American

Servings 8 fritters

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

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