Squash Fritters with Parsley & Garlic Chives

Tuesday I tried a recipe for the first time that I just had to share.  Squash fritters.  I have never made squash fritters before this week, but they were surprisingly easy, and everyone loved them.  Even my anti-squash eaters.

This recipe is based on the zucchini fritter recipe from Smitten Kitchen.  I took her recipe and substituted what I had on hand from the CSA share this week.

Squash fritters

Squash Fritters with Parsley & Garlic Chives

1 pound summer squash (I used two small yellow squash and a white saucer squash)
1 teaspoon coarse or Kosher salt, plus extra to taste
1/3 cup +/- fresh parsley, chopped fine
1/4 – 1/3 cup garlic chives, minced
Freshly ground black pepper
1 large egg, lightly beaten
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive oil for frying

Trim the ends off your squashes and then use a food processor or the large holes on a box grater to shred your squash.  Toss the squash with 1 tsp salt and place in a colander to drain for ten minutes.  Use your hands or a spoon to squeeze the liquid out of your squash.  Then place the squash in a clean kitchen towel or cheese cloth and really wring out the squash.  A lot of water will come out.  This extra step is worthwhile.

Place your squeezed and wrung out squash in a large bowl.  Add in the parsley, chives, and black pepper.  Taste for salt and add any if needed.  Mix in the egg.  In a separate bowl, mix together the flour and baking powder.  Add to your squash mixture and mix all thoroughly.

Heat oil in a cast iron pan over medium to medium-high.  Once hot, place the fritter batter, one spoonful at a time in the pan.  Flatten each fritter out into a little patty.  Work in batches, making sure not to crowd them.  Let fry 2-3 minutes per side.  Flip when they are golden brown.  If they are browning too quickly, adjust the heat on your pan.

Drain the fritters briefly on paper towels before transferring them to a baking sheet in a 200 degree oven for 10 minutes to finish setting and keep them crisp until serving.

Serve with a dollop of sour cream (or plain yogurt) and lemon juice if you like.

Lamb, fritters, okra

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Categories: CSA, Recipes | 7 Comments

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7 thoughts on “Squash Fritters with Parsley & Garlic Chives

  1. This looks very tasty, I may have to try it very shortly.

  2. I made these as a main dish and my kids ate them up!

  3. Thank you for sharing! New squash recipes are always a bonus!

  4. Pingback: What I Made This Week: Catch-Up Stir-Fry | The Lazy Homesteader

  5. John

    Looks good but I’m confused. Why is there liquid or water coming out of the squash? Why are you saying you need to squeeze liquid out of it?

    • Summer squash naturally has a lot of water in it. If you don’t drain the water before making the fritters they will release it all when you are cooking them… no one wants soggy fritters!

      • John

        Oh I didn’t know that since I’ve never made anything with summer squash before. I guess it’s different from acorn or butternut squash in that regard.

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