Got zucchini? Or any other summer squash? Then this recipe is for you! Grated squash comes together with Parmesan cheese and a few staples to make delicate tasting fritters in no time.
ingredients for squash fritters (click on any image to enlarge)
Some recipes for squash fritters call for salting and draining the squash before frying, but I’ve found that to be unnecessary. The egg and flour helps bind the fritters together nicely. Let them cook for 3-4 minutes before flipping them with a sure, steady hand. Then let them finish cooking until golden brown on the other side, and drain on a towel before serving. Eat them while warm, and enjoy this fresh summer treat!
Squash Fritters Print This Recipe
adapted from a Victory Garden Cookbook recipe
2 cups grated squash
1 egg, slightly beaten
2 tbsp flour
1/4 cup grated Parmesan cheese
1/2 tsp salt
Pepper to taste
1/2 tsp dried oregano, crumbled
2 tbsp olive oil
1. Grate squash using medium or coarse grater.
2. Lightly beat egg in mixing bowl. Add grated squash, flour, cheese, salt, pepper and oregano. Mix well. Add additional flour if too wet.
3. Heat oil in skillet. Drop 1/4 cup of mixture per fritter into skillet, flatten out, and fry in hot oil until browned and crisp on both sides, turning once.
4. Makes about 6-8 fritters.
Nutrition (per serving): 259 calories, 176 calories from fat, 19.9g total fat, 116.8mg cholesterol, 820.5mg sodium, 388.9mg potassium, 11.1g carbohydrates, 1.7g fiber, 2.5g sugar, 10.3g protein, 178.1mg calcium, 4.8g saturated fat.
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This looks very yummy, will have to try it as we have more than enough squash at home.
Looks very yummy! I also often make these with Feta cheese and dill. So delicious!
Dill and feta would be great!
Hurrah for another recipe idea to use up my ever abundant zucchini! My plants are uber productive this year and it is a challenge to put all of it to useful employment.
That’s definitely how this recipe was born!
Those look delicious.
I am not found of zucchini but raise it every year. These look like a way I might eat it. If only my zucchini plants had more than one lonely zucchini on them.
looks like a great recipe. I add one chopped onion, mix the squash 50:50 with grated potatoes, leave out the oregano and Parmesan (but what a great flavor combo for lunch or dinner), add a couple of dashes of smoked paprika and chipotle chile, fry in 50:50 bacon grease and Smart Balance margarine, top finished pancakes with sour cream, and call it breakfast. in fact, I’m about to cook up a batch right now! Lou
There’s nothing not to like in your version either!
I saw these in an earlier post and was wondering how they were made. Sounds delicious, like a squash version of potato pancakes. And my squash are starting to produce again.
You are so right – it’s like a potato pancake made of zucchini!
Great and easy recipe Dave! This sounds like a keeper! Oh, we just loved your zucchini and tomato casserole! I have made it 3 times…but, did add some fried hot Italian sausage to make it a complete meal!
Mmm, that sounds like a great variation!
How funny! This is what I’m making for dinner tonight with gyros and homemade tzatziki sauce. My zucchini balls are a Greek version with feta and dill. Yummy!!
What time is dinner? That menu sure sounds like a winner to me!