squash fritters

Zucchini fritters

zucchini,

salt

flour

Greek feta

mint

tbsp chopped flat leaf parsley

chives

basil

black pepper

tbsp vegetable oil,

olive oil,

Place your shredded zucchini in a colander and sprinkle the salt over it, tossing well to evenly distribute the salt.  Allow the zucchini to drain for at least 30 minutes, and longer if possible.

After it has drained, place your zucchini in a cheesecloth or clean kitchen towel and squeeze out all excess water.  Alternatively, you can squeeze the water out using your hands, but it is much more difficult to remove all the water this way.

Preheat your oven to 350 degrees Farenheit.

In a large bowl, stir together all of the ingredients, except the vegetable and olive oils meant for frying.

When the zucchini fritter mixture is well combined, place the cooking oils into a frying pan set over medium high heat.

When the oil is hot, use a tablespoon to drop the zucchini fritter mixture into the pan, being careful not to over crowd the pan.  Cook for 3 – 4 minutes, until golden brown and then carefully flip each fritter over and cook for another 3 – 4 minutes.  Transfer the fritters to a parchment lined baking sheet.  When your baking sheet is filled, bake in the middle rack of your oven for 25 – 30 minutes.

Alternatively, you can choose not to fry your zucchini fritters at all. Simply place them on a parchment lined baking sheet and bake in the middle rack of your oven for about 40 – 45 minutes. You can flip them over midway through the cooking time, although this is not necessary.

Remove from oven and allow to cool slightly.

Enjoy!

These butternut squash fritters require just 3 main ingredients: butternut squash, flour, and parmesan cheese! We are, of course, spicing them up with herbs and spices, and serving them with a simple lemony yogurt sauce. This is one of my favorite ways to use up leftover butternut squash in the fall!

Butternut Squash Fritters

butternut squash (about 1 pound)

chickpea flour (or any)

Parmesan cheese (about 1 ¼ ounce)

onion powder

smoked paprika

rosemary

garlic powder

Tablespoons olive oil (divided (approximately, more or less as needed))

yogurt

lemon juice

Optional: a bit of harissa or hot sauce

Wash & peel the butternut squash, and using a food processor or cheese grater, shred until you get 4 cups, which is about 1 pound (16 ounces). Grate the Parmesan cheese until you have about ½ a cup.

Add the shredded squash to a large bowl along with the chickpea flour, Parmesan cheese, onion powder, smoked paprika, garlic powder, salt, and pepper.

Stir well to combine. The mixture will look a bit dry, but I promise it will work! If you’re unsure, you can add an egg, but I much preferred the flavor without an egg.

Heat a large skillet to medium-high heat. Ensure it is quite hot, then add some olive oil (about 2-3 teaspoons) and swirl it around. Scoop the squash mixture into approximately ¼-cup sized fritters and form them with your hand by just pressing them together. (This should be easy!) Then place them onto the hot skillet, with plenty of room between them. Cook for about 2-3 minutes on each side, or until nicely golden brown.

Remove them to a paper-towel lined plate or tray. Continue in batches until all of your fritters are cooked, adding more oil to the pan as needed. Adjust the heat up and down as needed until you’re getting perfectly cooked fritters!

For serving, I like to mix together the yogurt, some chopped chives, and lemon juice to dollop on top. You can also top with Harissa, Georgian Adjika sauce, or Sriracha! Sprinkle with chopped chives for presentation&#39;s sake, and enjoy!

Crispy, golden squash patties with a Southern twist — perfect for summer meals or a savory snack.

Squash Puppies: A Southern Classic Reinvented

yellow squash

yellow cornmeal

all-purpose flour

sugar

cayenne pepper

sweet onion, minced

jalapeño,

buttermilk

egg, lightly beaten

Vegetable oil (for frying)

Start by halving the yellow squash lengthwise and then cutting it into 2-inch pieces. Steam them until tender, about 12–15 minutes.

Once steamed, mash the squash with a fork until smooth.

In a large bowl, mix the cornmeal, flour, sugar, 1/2 teaspoon salt, black pepper, and cayenne pepper.

Stir the mashed squash with the minced onion, jalapeño, buttermilk, and beaten egg.

Fold the squash mixture into the dry ingredients. Stir until just blended. Do not overmix.

Heat vegetable oil in a cast-iron skillet or Dutch oven to about 1 inch deep.

Drop rounded tablespoonfuls of the batter into the hot oil. Fry about 3 minutes per side until golden brown.

Remove and drain on paper towels. Sprinkle a bit of extra salt on top while still hot.

Top 3 squash fritters recipes from across the web

The most viewed squash fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Zucchini fritters

Butternut Squash Fritters

Squash Puppies: A Southern Classic ...

Top 3 squash fritters recipes from across the web

The most viewed squash fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini fritters

Butternut Squash Fritters

Squash Puppies: A Southern Classic ...

The most viewed squash fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine