Yellow Squash Fritters

by Savannah Ray

Total 30 minutes

Makes 4-6 servings

Yellow squash is one of our favorite summer vegetables, and I usually have it in abundance. I came up with this recipe to put a fun twist on a classic seasonal favorite

Ingredients

3 medium yellow squash, grated (a little over 3 cups)

1/2 teaspoon real salt (my favorite is Redmond Real Salt)

1/2 cup grated Parmesan cheese

1/2 cup all-purpose flour (my favorite is Barton Springs Mill)

2 eggs (farm fresh is definitely my favorite)

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon baking powder

1/3 cup chopped green onions

Avocado oil, for frying

Directions

1. Start with grating the yellow squash. Once grated, place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is really important to ensure that your fritters turn out crispy.

2. Put drained squash in a mix bowl and sprinkle with salt. Let it sit for about 10 minutes, then squeeze again.

3. Add the grated Parmesan cheese, flour, eggs, garlic powder, black pepper, baking powder and green onions to the bowl. Mix it all together until a nice batter forms.

   

4. Heat 1/4 inch of avocado oil over medium heat. Use a spoon to scoop out small portions of the batter and shape them into patties.

5. Carefully place the patties into the hot oil. Fry them for about 3-4 minutes on each side, or until they turn golden brown. Fry in batches and put them on a plate with paper towels when done to drain any excess oil off.

6. Serve them warm on their own or with your favorite dipping sauce like homemade ranch.