Zucchini or Summer Squash Fritters

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:
Cooking Method: Griddle

Ingredients

4-5 medium zucchini or summer squash
1 small onion - grated
1 tsp coarse salt
1 large egg - well beaten
1/2 c flour
1/2 tsp black pepper - freshly grated
2-3 Tbsp oil of your choice for frying

The Cook

Rose Abrams Recipe
Lightly Salted
Lumberton, NC (pop. 21,542)
rosalene
Member Since May 2011
Rose's notes for this recipe:
We all have an abundance of both yellow summer squash and zucchini. Here's a recipe that allows you to have your squash and save it too! Enjoy!
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Directions

1
(If planning to serve as soon as they’re done), preheat oven to 250 degrees. Have a baking sheet lined with paper towels ready. Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
2
In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away.
3
Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt add a little bit more. Stir in onion, egg, flour and some freshly ground black pepper.
4
In a large heavy skillet, heat 2-3 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula.
5
Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes.
Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter.
6
Cook’s Note: I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
7
Do ahead: (This is the best part!)These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.
Comments

3 comments

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user Tina Asher kissmeU_fool - Jul 16, 2012
I have an abundance of Zucchini this year so I tried out your recipe. My husband and teenage son LOVED them and so did I. I will definitely be making these throughout the summer. Thank you for sharing!
user Rose Abrams rosalene - Jul 19, 2012
So glad you and your guys enjoyed them! If you have a freezer be sure to put some in there for the winter months when believe it or not we will enjoy the flavors of summer again. :o) Thank you for the kudos.
user candice vaden candicevaden - Sep 16, 2012
these are sooooo yummy! i just made them! my little girl hates zuccini(so she thinks lol ) and she gobbled them up :-) oh and i used coconut oil:)

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