Yellow Squash Crispy Fritters (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
1 pound yellow squash, unpeeled
02 -
½ medium onion (4 ounces), finely chopped
03 -
1 large egg
04 -
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of other salt
05 -
¼ teaspoon black pepper
06 -
1 teaspoon garlic powder
07 -
2 tablespoons unsalted butter for frying
# Steps to Follow:
01 -
Shred the squash in a food processor using the shredding attachment or grate it by hand. Finely chop the onion. Place both in a colander and press firmly with the back of a spoon to eliminate as much liquid as possible.
02 -
In a medium bowl, whisk the egg with salt, black pepper, and garlic powder. Add the grated squash and chopped onion and stir until well blended.
03 -
Heat a large 12-inch nonstick skillet over medium heat. Brush the skillet with half the butter. Using a ¼-cup measure, spoon the squash mixture onto the skillet. Fry without moving for 4-5 minutes until the bottoms are browned.
04 -
Carefully flip the fritters and cook for another 4-5 minutes until browned on both sides. Brush the skillet with more butter as needed and repeat with the remaining mixture.
05 -
Serve the fritters immediately. Optionally, top with a dollop of sour cream or salsa for extra flavor.
# Additional Notes:
01 -
The fritters are delicate due to the lack of starch. Remove as much water as possible from the squash and onion for better consistency. You can add 2 tablespoons of all-purpose flour, ¼ cup almond flour, or ¼ cup grated Parmesan to make them sturdier.
02 -
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in a 350°F oven or enjoy them cold.
03 -
For freezing, place fritters on a wax-paper-lined tray in a single layer and freeze. Transfer to freezer bags once frozen. Thaw overnight in the fridge before reheating in a 350°F oven.