Description
Golden, crispy vegetable fritters made with fresh summer squash, Parmesan cheese, and herbs. Perfect as a side dish or vegetarian main course.
Ingredients
Scale
- 2 cups yellow squash, grated
- 1 cup zucchini, grated
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1/3 cup Parmesan cheese, grated
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
- 1/4 cup vegetable oil for frying
Instructions
- 1. Grate the yellow squash and zucchini using a box grater or food processor. Place in a colander and toss with salt. Let sit for 15 minutes to release moisture.
- 2. Squeeze the grated squash firmly in handfuls over the sink to remove as much liquid as possible. Transfer to a large mixing bowl.
- 3. Add flour, Parmesan cheese, eggs, garlic powder, onion powder, black pepper, and chives to the squeezed squash. Mix until just combined.
- 4. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 5. Scoop about 1/4 cup of mixture per patty into the hot oil. Flatten slightly with the back of a spoon.
- 6. Cook for 3-4 minutes on the first side until golden brown and set. Flip carefully and cook for another 3 minutes on the second side.
- 7. Transfer cooked patties to a paper towel-lined plate to drain excess oil.
- 8. Serve warm with sour cream, Greek yogurt, or your favorite dipping sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or oven to restore crispiness. These patties freeze well for up to 3 months. To freeze, arrange cooled patties on a baking sheet until solid, then transfer to a freezer bag. Reheat from frozen at 375°F for 20 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 110
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g