These squash fritters are a great way to use that summer excess of zucchini or yellow squash. Everyone loves these fritters, even kids. In the summer we have these at least once a week. They go well as a side with almost anything.
Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::8
Yield::8 fritters
Ingredients
2 cups seeded, grated summer squash
½ cup all-purpose baking mix (such as Bisquick)
⅓ cup milk
1 large egg
¼ cup grated Parmesan cheese
1 tablespoon butter, melted
salt and ground black pepper to taste
1 pinch garlic and herb seasoning, or more to taste
⅓ cup oil for frying, or as needed
Directions
Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 ½ to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.
Cook’s Note
For variety, I sometimes add minced jalapeño, chopped green chiles, or minced scallions. You can substitute Mexican cheese blend for the Parmesan cheese if preferred.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.