This is another way to use this particular squash! Making fritters is always a popular finger food in our family, and something for them to munch on while dinner is getting ready.
They’re very easy to make. Once you grate the squash, mix a few ingredients, they sauté or fry up very quickly. The pecorino cheese adds a lot flavor to the squash, so you may not need to add any salt at all. I also added in some ricotta cheese to the batter to make it more creamy.
Sometimes they’re called pancakes, but whether we call these fritters or pancakes, they turned out delicious no matter what. Serve them as appetizers with a dab of sour cream on the side or on top. Enjoy!
Yellow Squash Fritters
- 2 medium yellow squash – coarsely shredded
- 2 garlic cloves – minced
- 3 medium green onions – thinly sliced
- 1/4 cup whole milk ricotta cheese
- 4 Tbsp. grated pecorino cheese
- 1/8 tsp. fresh cracked pepper
- 1 tsp. finely grated lemon zest
- 1 egg
- 1/4 cup flour
- vegetable oil or olive oil for frying
Lay 2 to 3 sheets of paper towels on the counter, grate each squash. Then place another 2 to 3 sheets of paper towels on top, and with your hands squeeze the squash as much as you can to absorb and remove excess water.
Place the squash into a large mixing bowl.
With a fork, combine yellow squash with garlic, scallions, ricotta, pecorino cheese, black pepper, one egg, and lemon zest. Sir in the flour just until incorporated.
In a large skillet, heat 1/4 inch of cooking oil. When oil is steaming, and work in batches, add a full tablespoon of batter to the hot oil, and lightly tap the tops with the back of the spoon to flatten.
Fry over medium-low heat, turning once, until they are brown and crisp, about 1 minute per side.
Drain on paper towels. Serve warm, or store at room temperature until you need to reheat them again in a heated oven. Taste one fritter, if needed, lightly sprinkle some salt on top and serve.
Yields: 18 to 22 fritters