Yellow Squash And Corn Fritters Food

YELLOW SQUASH AND CORN FRITTERS

Steps:

• 1. Put squash and corn in a large bowl. Add beaten eggs and cooled melted butter; stir well.
• 2. Add flour, baking powder, salt, and sugar. Add black pepper if using. Mix well.
• 3. Drop 1-2 tablespoons of batter for each fritter into a heavy skillet with about 1/2 inch hot oil. Fry until browned, turning once. Drain on paper towels and then place on serving plate.

SUMMER SQUASH FRITTERS

Steps:

• Place grated squash in a colander and squeeze out all excess water; you should have about 1 cup grated squash. Transfer squash to a bowl. Add onion, flour, egg, baking powder, and salt and stir batter together.
• Melt butter in a large skillet over medium-high heat. Drop batter into the hot pan and use the back of a large spoon to flatten fritters to 3 to 4 inches in diameter and to 1/4- to 1/8-inch thickness. Cook until edges are deep brown, about 1 minute. Flip over and cook 30 seconds more. Transfer fritters to a plate lined with a paper towel and sprinkle lightly with salt. Repeat with remaining batter, melting more butter in the pan as needed.
• Serve warm topped with Cheddar cheese, onion, and sour cream.

EASY CORN FRITTERS

Steps:

• Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed.
• While corn is thawing, mix all of the remaining ingredients except oil in a large bowl.
• Add thawed corn to batter and mix well.
• Heat oil in a large non-stick skillet on medium-high.
• Drop spoonfuls of batter into skillet. Brown on both sides.
• Drain on paper towels before serving.

DELICATA SQUASH AND CORN FRITTERS

Steps:

• Line a plate with a paper towel. In a medium (10-inch) nonstick skillet, heat oil over medium until shimmering. In 2 batches, fry sage leaves, turning, until darker green in color and crisp, about 1 minute. (Be careful not to burn; sage will continue to crisp up as it cools.) Using tongs or a slotted spoon, transfer to the paper towel-lined plate. Pour sage oil into a heatproof bowl and reserve.
• In a food processor fitted with the grating attachment, or on the large holes of a box grater, shred the zucchini. (You should have ½ cup.) Squeeze to remove excess water and transfer zucchini to a large bowl. Then shred the delicata squash. (You should have 3¼ to 3½ cups.) Add to the bowl.
• Add the corn, scallions and garlic to the bowl of shredded zucchini and squash, and mix until evenly combined. Add egg, season with salt and pepper, and mix well. Sift flour and baking powder into the bowl, and fold until well combined and no white streaks remain.
• Line a platter or baking sheet with paper towels. In the skillet, heat 3 tablespoons of the reserved sage oil over medium. Working in batches of four, spoon ¼-cupfuls of the batter into the skillet, flattening the fritters until they're just over 3 inches in diameter each. (They should look lacey.) Cook until fritters are set and golden and crisp underneath, about 3 minutes. Flip and cook until crisp on the second side (adding a little more sage oil if the pan looks dry), about 2 minutes. Transfer to the paper towel-lined platter and season with salt. Repeat with the remaining sage oil and batter, adding about 3 tablespoons of oil with each batch.
• Transfer fritters to a serving platter and garnish with the crispy sage leaves. Serve warm.