Although I rarely fry food, occasionally I make fritters as a really good way of using those forgotten veggies I find at the bottom of the fridge. Leftover squash is particularly good in fritters when combined with cheddar cheese.
At least once a week I like to have a vegetarian dinner using fresh vegetables and fruits for the meal but one day last week I didn’t feel like running to the supermarket. Instead I decided to use some squash that I’d neglected in the fridge for a few days.
It was still in good shape, so I grated it and made up some squash fritters. Here is the simple recipe, written down as I completed each step:
Recipe for Squash Fritters
Makes 8-10 fritters.
Ingredients
- 1 pound (about 4 medium) zucchini (courgette) or other squash, shredded
- ½ onion, grated, and a few tablespoons chopped onion
- 2 cups sharp cheddar cheese, grated
- 2 large eggs, beaten
- 1¼ cups all purpose flour
- ½ tsp black pepper (or to taste)
- ½ tsp sea salt (or to taste)
- Vegetable oil for frying
Directions
Place shredded zucchini in single layer on a shallow microwave safe plate. Cover and steam shredded zucchini (without water) in microwave on high until done (approximately 3-5 minutes). Drain any liquid and let cool, stirring occasionally to let heat escape.
In the meantime, grate the onion and cheese into a medium size bowl. Add flour, salt, pepper, and chopped onion.
Add zucchini (when it is cool enough to not cook the eggs or melt the cheese), then add eggs.
Add more flour if the squash fritter batter is too runny (or add another egg if batter is too stiff).
Heat oil in a small frying pan. Spoon squash fritter batter one at a time into the hot oil, and quickly flatten out each squash fritter to an even thickness with the spoon. Fry fritters a few minutes on each side until brown and crispy. Remove and drain on paper towels.
I served the fritters with some tomato salsa and plain yogurt. They would also be good with sour cream, creme fraiche, or alioli (garlic mayonnaise), and some sliced fresh tomatoes.
* * * * *
I think I will add this squash fritter recipe to my family cookbook. The squash, onion and cheese interior and crispy exterior are so tasty together and the recipe was quick, and really very easy.
P.S. If you don’t eat all the zucchini fritters at first sitting, they are very good the next day, too. Just heat in the microwave and voila, instant lunch!
Happy cookbooking,
Erin
PS: As a thank you for visiting, why not grab a few free recipe card printables? No signup forms, no obligation.
DEE-LISH-US. Try it, you’ll like it.