Summer Squash Fritters


  • 1 1/2 pounds summer squash, grated
  • 1 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan
  • 2 cloves garlic, minced (a few tablespoons of chives or other favorite fresh herbs work as well)
  • 1 large egg, beaten
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons high heat oil (grapeseed, canola, peanut)


Serves 4

Place grated squash in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain squash completely. In a large bowl, combine squash, flour, Parmesan, garlic, herbs and egg; season with salt and pepper to taste. Heat oil in a large skillet over medium-high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula; cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately, alone or with sour cream and fresh chives.