zucchini or summer squash fritters

★★★★★ 4
a recipe by
Rose Abrams
Lumberton, NC

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!

Blue Ribbon Recipe

These fritters will be amazing if they're made with shredded zucchini or summer squash. Easy to prepare, they're a tasty afternoon snack. The outer edges are crispy and the center stays soft. Onion adds a tiny hint of sweetness to the fritters. We placed ours in the oven to keep warm and they turned out perfect.

— The Test Kitchen @kitchencrew
★★★★★ 4
prep time 15 Min
cook time 15 Min
method Griddle

Ingredients For zucchini or summer squash fritters

  • 4-5 md
    zucchini or summer squash
  • 1 sm
    onion, grated
  • 1 tsp
    coarse salt
  • 1 lg
    egg, well beaten
  • 1/2 c
    all-purpose flour
  • 1/2 tsp
    black pepper, freshly grated
  • 2-3 Tbsp
    oil of your choice for frying

How To Make zucchini or summer squash fritters

  • Baking sheet lined with a paper towel.
    If planning to serve as soon as they’re done, preheat oven to 250 degrees. Have a baking sheet lined with paper towels ready.
  • Grated zucchini on a plate.
    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.
  • Zucchini salted in a bowl.
    In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes.
  • Squeezing water out of the zucchini.
    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 cheesecloth and wringing away.
  • Onion, egg, flour, and ground pepper mixed in.
    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.
  • Frying one side of the zucchini fritters.
    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.
  • Flipped and frying the other side.
    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.
  • Draining fritters on a paper towel.
    Drain briefly on paper towels then transfer to the baking sheet.
  • Keeping fritters warm in the oven.
    Then place into the warm oven until needed. Repeat the process, keeping the pan well-oiled, with remaining batter.
  • Super crisp Zucchini or Summer Squash Fritters.
    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.
  • Dipping Zucchini or Summer Squash Fritters in sour cream.
    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.