YELLOW SQUASH FRITTERS
A tasty way to use up left-over stewed yellow squash. My family enjoys these so much that I usually purposely stew too much squash in order to have enough to make these fritters. I normally serve them with a baked or roasted meat, green beans and cole slaw.
Provided by Gwanny Hill
Categories Vegetable
Time 20m
Yield 10-12 fritters
Number Of Ingredients 6
Steps:
- Preheat vegetable oil at one inch depth in a heavy skillet on medium heat.
- Combine cooked squash, beaten egg, flour, pepper and salt.
- Add Parmesan cheese.
- Drop squash mixture by tablespoonsful into the hot oil.
- Cook to a golden brown, turning once.
- Drain on a rack over paper towels.
- Serve immediately--fritters are also good served at room temperature.
SUMMER SQUASH FRITTERS
This is a fast and easy snack or lunch idea. These summer squash fritters are so delicious it's hard to believe how good they are for you. It only takes a few minutes to make, and they are so crispy they're addictive. This is a great way to use the abundance of squash at the end of the season. There are so many vitamins in this, but the kids will only know how good they are.
Provided by Janet Shytle
Categories Side Dish Vegetables Squash
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Place grated squash in a colander and squeeze out all excess water; you should have about 1 cup grated squash. Transfer squash to a bowl. Add onion, flour, egg, baking powder, and salt and stir batter together.
- Melt butter in a large skillet over medium-high heat. Drop batter into the hot pan and use the back of a large spoon to flatten fritters to 3 to 4 inches in diameter and to 1/4- to 1/8-inch thickness. Cook until edges are deep brown, about 1 minute. Flip over and cook 30 seconds more. Transfer fritters to a plate lined with a paper towel and sprinkle lightly with salt. Repeat with remaining batter, melting more butter in the pan as needed.
- Serve warm topped with Cheddar cheese, onion, and sour cream.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 30.3 g, Cholesterol 151 mg, Fat 25.7 g, Fiber 6.3 g, Protein 15.2 g, SaturatedFat 15 g, Sodium 407 mg, Sugar 12.6 g
EASY SQUASH FRITTERS
A great way to use that summer excess of zucchini or yellow squash. Everyone loves these fritters, even kids. In the summer we have these at least once a week. They go well as a side with almost anything.
Provided by K Hillbilly
Categories Side Dish Vegetables Squash
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
- Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 6.2 g, Cholesterol 30.1 mg, Fat 5 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 175.8 mg, Sugar 1.3 g
SUMMER SQUASH FRITTERS WITH GARLIC DIPPING SAUCE
David Venable, the most popular host on QVC, has a reputation for comfort food in its most cheesy, porky forms. But he is also a son of the South, and loves his summer vegetables. This recipe shows off his appreciation of both and is a delicious way to use up summer squash. It might seem daunting to peel 20 cloves of garlic, but you can make quick work of it by smashing the unpeeled cloves lightly with the side of a knife. The papery part will be easy to remove, and the cloves will still roast up mellow and soft. The resulting sauce is also excellent on sandwiches.
Provided by Kim Severson
Categories lunch, snack, vegetables, appetizer
Time 1h25m
Yield About 18 fritters
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.
- Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.
- Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion.
- Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 179 milligrams, Sugar 1 gram, TransFat 0 grams
MOM'S YELLOW SQUASH FRITTERS
In the mid-Atlantic coastal area, we make our fritters with raw grated squash. I didn't find any recipes here that did, so I hope you will try these. Mom always made a huge batch of these for us. She had the magic touch! I always look forward to making squash fritters every summer. Note: I use either Canola oil or olive oil to make them healthier. I still use the butter because the fritters just taste better fried in butter. Even better, go out in your garden and bring in fresh squash to make this dish! Note: Corrections on July 17 include: 1 egg, beaten and 1 tsp. baking powder I cannot believe I left those ingredients out - I must have been tired. Sorry.
Provided by Debaylady
Categories Vegetable
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the squash, onion, salt, sugar, oil and beaten egg. Stir to blend.
- Combine the baking powder with the flour. Add to squash mixture and blend together until you do not see any flour.
- In a heavy skillet, over medium high, melt the butter.
- Drop spoonfuls of the squash batter into the hot butter. Watch carefully as you do when making pancakes. After a couple of minutes, carefully turn to lightly brown the other side.
- As you continue to fry the fritters, you may find that you need to add more butter to the pan and melt it before adding more spoonfuls of the squash batter.
- Cooking time denotes making the whole batch.
- Note: Add more sugar and flour if you desire.
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