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Summer Squash Fritters

Summer Squash Fritters
45 minutes to prepare serves 4-6

1 medium zucchini, grated
1 medium yellow squash, grated
1 cup corn
4 green onions, thinly sliced and divided
1 large egg
½ cup flour
1 tablespoon cornstarch
½ teaspoon baking powder
Cooking oil for frying
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
For dipping sauce:
1 cup Greek yogurt
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon Kosher salt
1/2 teaspoon black pepper

Prepare dipping sauce. Combine yogurt, garlic, lemon juice, salt, and black pepper in a small bowl and stir until combined. Add more salt and pepper to taste. Cover and refrigerate until fritters are ready to serve.
Lay grated zucchini and squash over a tea towel. Sprinkle with 1 teaspoon salt and let sit for 15 minutes. After 15 minutes, fold tea towel and wring water out of zucchini and squash until thoroughly dried.
Mix half of the green onions, egg, ½ teaspoon salt, ¼ teaspoon pepper, flour, baking soda, and cornstarch together in a bowl. Add zucchini, squash, and corn. Mix until well combined.
Add ¼ cup oil to a large heavy skillet over medium-high heat. Line a baking sheet with paper towels and set to side of frying pan.
Add zucchini mixture to pan in heaping tablespoonfuls. Take care to not overcrowd, 3-4 at a time, and to also press down on each fritter to flatten slightly. Cook for 3-4 minutes or until edges are just golden in color. Flip and fry an additional 2-3 minutes than remove from pan using a slotted spoon or spatula. Place fritters on paper towel to drain.
Serve fritters immediately or keep warm in oven until ready to eat. Serve with dipping sauce and remaining green onion as garnish. Enjoy!