Summer Squash Fritters Food

SUMMER SQUASH FRITTERS WITH GARLIC DIPPING SAUCE

Steps:

• Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.
• Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.
• Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion.
• Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.

ZUCCHINI OR SUMMER SQUASH FRITTERS

Steps:

• 1. If planning to serve as soon as they're done, preheat oven to 250 degrees. Have a baking sheet lined with paper towels ready.
• 2. Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
• 3. In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes.
• 4. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheesecloth and wringing away.
• 5. Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt add a little bit more. Stir in onion, egg, flour, and some freshly ground black pepper.
• 6. In a large heavy skillet, heat 2-3 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don't become crowded and lightly nudge them flatter with the back of your spatula.
• 7. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more.
• 8. Drain briefly on paper towels then transfer to the baking sheet.
• 9. Then place into the warm oven until needed. Repeat the process, keeping the pan well-oiled, with remaining batter.
• 10. Cook's Note: I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
• 11. Do ahead: (This is the best part!) These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you're ready to use them, simply spread them out on a tray in a 325 degree oven until they're hot and crisp again.

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.

SUMMER SQUASH FRITTERS: KOLOKETHOKEFTAIDE

Steps:

• In a large saute pan, heat 1/2 cup olive oil on medium high heat. Sweat the squash and the onion together until very soft.
• In a food processor, puree the squash mixture. Drain well to get out extra moisture. Put in a bowl with cheese, butter, bread crumbs, eggs, scallions, thyme, salt, and pepper. Mix well. Let it stand for 1 hour, refrigerated.
• Roll into about 2-inch balls. Lightly dredge in the flour and fry in the remaining olive oil and butter until golden brown.

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.

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.

ZUCCHINI AND YELLOW SQUASH FRITTERS

Steps:

• Remove seeds from the squash and zucchini, then coarsely grate them so that they have a rope-like texture. Using a food processor would work, too.
• Add 1 tsp salt to the zucchini and squash and let it sit for 10 minutes. Then remove as much water as possible from the zucchini and squash. You can do this by placing it in a colander and pressing with a spoon, or by wrapping it in a clean dishcloth and squeezing.
• Add onion, cheese, parsley, and the egg, then season with salt and pepper.
• In a separate bowl, whisk together the flour and baking powder, then add the flour into your zucchini and squash mixture and mix well.
• Heat the 2 tbs oil in a skillet over medium-high heat. Then drop handfuls of the mixture into the oil and flatten with your spatula. Let them fry on one side for 2:30-3 minutes, then flip and fry for another 2 minutes. Remove from pan and place them on a paper towel to drain. Repeat until you've used all your batter.
• Serve warm, with sour cream for dipping.