Squash Fritters Recipes

SUMMER SQUASH FRITTERS

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.

SQUASH FRITTERS RECIPE

Steps:

• Wash squash and pat dry with a paper towel, cut off both ends.
• Peel and chop one small onion, enough to equal 1 cup.
• Grate squash with a box grater, enough to equal 2 cups.
• Break two eggs into a medium sized mixing bowl, whisk with a fork.
• Add grated squash.
• Add chopped onions.
• Add Salt
• Add Sugar
• Add Black Pepper
• Add Baking Powder
• Add Flour
• Heat a skillet to medium heat, add 2 Tablespoons vegetable oil and the butter, let butter melt.
• Drop the squash mixture by spoon into hot skillet, cook about 3-5 minutes on both sides until brown.
• Remove to a paper towel lined plate and let drain.
• Serve warm and enjoy!

EASY SQUASH FRITTERS

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.

BUTTERNUT SQUASH FRITTERS

Steps:

• Blot excess moisture from Green Giant Veggie Spirals® Butternut Squash with paper towel. Combine butternut squash, flour, Parmesan cheese, eggs, and sage in large bowl. Season with salt and pepper. Stir gently until mixture is just combined.
• Heat 1 tablespoon olive oil in large nonstick skillet over medium heat and cook 4 pancakes (use about 3 tablespoons mixture per pancake), turning once, until pancakes are golden brown, about 6 minutes. Repeat with additional oil and batter.
• Drain pancakes on paper towel-lined plate.
• Serve pancakes with plain Greek yogurt or sour cream, if desired.

SQUASH FRITTERS

Steps:

• Grate the squash with a cheese grater into mixing bowl.
• Add the cheese, onion and egg.
• Mix together and then add flour until it is almost a dry mix.
• Heat oil in skillet and drop spoon size amounts of mixture into hot grease and take spoon and flatten them to make into shape of pancake.
• Fry until golden brown and sprinkle with salt.

YELLOW SQUASH FRITTERS

Steps:

• Shred the squash in your food processor using the shredding attachment. Place on clean towels and allow to drain for 10 minutes. You can also grate the squash by hand.
• Finely chop the onion. Place it in a colander to drain for 10 minutes.
• Heat a large nonstick skillet over medium heat for about 5 minutes.
• In a medium bowl, whisk the egg with salt, black pepper, and garlic powder. Add the grated squash and the onion and mix to blend.
• Brush the skillet with half of the butter. Measuring 1/4 cup per fritter, spoon the mixture onto the skillet. Fry without moving for 4-5 minutes, until you can see that the bottoms are browned.
• Carefully flip to the other side and fry for 4-5 more minutes, until browned on both sides. Brush the skillet with more butter and repeat with the remaining squash mixture.

SPAGHETTI SQUASH FRITTERS

Steps:

• Place the squash in a large bowl. If it's too moist, wrap it in some paper towels and squeeze out the excess liquid.
• Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well.
• Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine.
• Heat a large skillet over medium heat. Add enough oil to coat the pan, and when it's hot, spoon the squash mixture to form fritters of your desired size; 1/4 cup per fritter works well.
• When the fritters are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the other side until crisped, about 5 minutes longer. Serve hot.

SQUASH-BLOSSOM FRITTERS

Steps:

• Make the batter: Stir, using a whisk, 1 cup flour, salt, and pepper in a medium bowl. Whisk the egg and the beer together in a small bowl. Slowly pour the egg mixture into the flour mixture, stirring constantly with a fork, until almost combined. The batter will be slightly lumpy. Let stand for 30 minutes.
• Fill and fry the blossoms: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 375°F Gently open the petals of the blossoms using a paring knife and carefully remove the pistils without tearing the petals. Combine the remaining flour and cayenne pepper in a medium bowl, add the cheese, and toss until the cubes are coated. Place one cube inside each blossom and twist the ends to close. Dip blossoms, holding them at the petal end, one at a time into batter. Wipe excess batter from blossom against the side of the bowl.
• Carefully ease 3 blossoms into hot oil and fry, turning once with a slotted spoon until golden brown - about 4 minutes. Remove with a slotted spoon and drain on a wire rack. Repeat with remaining blossoms. Serve immediately with lemon wedges.

YELLOW SQUASH FRITTERS

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.

PATTYPAN SQUASH FRITTERS

Steps:

• Before shredding, cut out the stem of the squash, but there's no need to peel it.
• If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds.
• Preheat about 1/2 inch oil over medium-high heat in a deep skillet.
• Beat the eggs, milk and oil into the squash in a large bowl, then add the flour, baking powder and salt and mix until combined with a few strokes.
• Drop tablespoons of batter into hot oil-- in a big skillet, you can cook up to 8 at a time.
• Cook until brown, turn with a spatula and cook the other side until brown.
• Drain on newspaper or other suitable draining surface.
• Serve with horseradish sauce, ketchup or whatever catches your fancy.