No doubt about it, summer squash is one of the highlights of my garden and a favorite ingredient to cook with this time of year.
Zucchini, yellow crookneck, pattypan or zephyr sautéed, grilled or eaten raw and dipped in Uncle Dan’s, their mild flavor and beautiful colors and shapes deliver joy to any plate!
One of my favorite ways to prepare summer squash is to make fritters. They are versatile enough for any meal, including breakfast. (as long as you include a side of bacon!) This is a simple recipe and everyone in the family loves them, even the ones who usually shy away from squash!
1 1/2 c. shredded summer squash of your choosing
1/8 tsp salt
2 T. diced red onion
1/4 c. feta cheese
2 T. flour
Sprinkle of salt and pepper
Red Chili flakes (optional)
2-3 T. oil or butter for frying
Shred summer squash and place in a bowl. Sprinkle the 1/8 t. of salt and mix. Let sit for about 5 minutes. Squeeze out water from squash with your hands. Doesn’t have to be completely dry, btw.
Add back to bowl and add, egg, flour, cheese, onions, salt, pepper and red chili flakes and mix together.
Over medium heat, warm up your skillet and include oil or butter and drop desired size fritter when pan is hot. Flip the fritters when they become browned on each side. Serve with aioli or condiment of your choice or just eat plain!