These fritters are similar to a latke, with finely shredded summer squash standing in for the potato and onion. These are really easy to make and if you have summer squash piling up, you might want to double the recipe. I used yellow summer squash, but don’t forget any summer squash variety will work including zucchini. For grating large amounts of vegetables or cheese, I love using a food processor. It makes grating go quick! If you don’t have a food processor just push up your sleeves and use a box grater, it’s worth the extra work. This recipe can be used with any vegetable that stands up to grating, so far we’ve tried parsnips and kohlrabi with awesome results.
The key to making fritters is squeezing all of the water out of the vegetables after grating. This is really important in vegetables with higher water content, like summer squash. I like to wrap everything in a kitchen towel and squeeze the water out into a bowl or over the sink. Paper towels will tear.
When the squash is grated and dried, just mix with the remaining ingredients. I am using AP flour here, but I have made these with Bob’s Red Mill Gluten Free All Purpose Flour for a gluten free version. Whole wheat flour can also be subbed.
Once everything is mixed these are just pan-fried over medium-high heat in olive oil. Drain on paper towels. There are a couple of options for a dipping sauce – while these would probably taste good on their own, they are awesome with a creamy sauce or even marinara. I have served these with a simple marinara and grated parmesan cheese. When there is fresh dill in your CSA share mix together a quick lemon dill aioli, and when we don’t have dill just make it a lemon aioli.
Summer Squash Fritters
4 cups grated summer squash
1/4 cup All Purpose Flour (or gluten free flour or whole wheat flour)
2 eggs, lightly beaten
1 tsp baking powder
1/2 tsp salt
fresh grated black pepper, a few grinds
olive oil for pan-frying
Place grated squash in a large bowl. Mix dry ingredients to together in a small bowl. Add dry ingredients and eggs to squash, mix until just combined.
Heat olive oil in a cast iron skillet or large sauté pan over medium high heat. Pan fry batter a couple of minutes per side until golden, draining on paper towels. For larger fritters (pictured) pan fry in 1/3 cup scoops. For smaller fritters use a 1/4 cup scoop.
1/2 cup mayonnaise
1/2 tablespoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt or more to taste
fresh ground pepper
optional: 1/4 cup chopped dill
Combine ingredients in a small bowl. Taste and adjust salt and pepper if necessary.
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