Squash Fritters

Are fritters a thing in the North? Or anywhere but the South? I really didn’t think there were that many things that we have in the South that other people aren’t familiar with, but I met some people from New Hampshire earlier this year, and they had no idea what a hush puppy was. So, naturally, I fed them hush puppies and sweet tea for lunch that day. Anyway, whether or not fritters are a thing, they should be. (Maybe you could call a latke a fritter? Sort of.) These fritters are made with pattypan squash and just enough garlic to make them a little spicy. I made a little goat cheese/greek yogurt/smoked paprika sauce for the tops, too.

You’ve seen these little pattypan squash, haven’t you? They’re super cute. They taste almost exactly like yellow crookneck squash, but they’re almost a little buttery. They’re great in anything you’d normally use yellow squash in. I got these at the farmer’s market, and I’m sure you could find them other places, but I’ve never really seen them in the grocery store. Grab some if you see them!


2 large pattypan squash, shredded

1 large egg

2 cloves garlic, sliced paper thin

1 t salt

1 t pepper

3 T all-furpose flour

1/2 t baking powder

olive oil for frying

Sauce for serving:

1 T goat cheese

1 T plain greek yogurt

1/4 t smoked paprika

1 t lemon juice

salt and pepper to taste

First, you’ll need to decide how you’re going to shred the squash. I like the food processor, but the large holes on a box grater will work too, just watch you fingers! Then, when the squash is shredded, squeeze the water out of the shredded squash with cheesecloth or paper towels. Spend some time on it, it’s important that it gets dry.

Then, combine all the fritter ingredients in a mixing bowl. Stir to combine. Then, pour enough olive oil to cover the bottom of the pan generously. Turn the heat on to medium-high. When the oil is shiny and hot but not bubbling or smoking, spoon some fritter mixture into the pan and flatten it a little.

(Disclaimer: my cast iron pan was in the oven working on seasoning itself, otherwise I would have used it instead of this pan.)

When the edges of the fritter are brown, flip it! It should slide around super easily because of the baking powder. It’s like magic!

Make sure both sides are brown, then remove the fritter from the oil and place it on a folded paper towel to soak up the oil. When the fritters have cooled a little and crisped up, eat ’em while they’re still warm!

To make the sauce, just mix all the things together. Dollop on top. Enjoy!


2 thoughts on “Squash Fritters

  1. I am going to make these for Bookclub tomorrow night. A club so exclusive there are but two members…Nicholas & moi, we will discuss the first 100 pages of our new start, The Amazing Adventures of Kavalier and Clay by Michael Chabon.

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