Squash Fritters

The Savoie family enjoys eating the harvest of summer veggies.  Sometimes it’s so plentiful, that we have to be creative in how to use up the bounty.  Squash fritters, made famous by Gammy, are a delicious way to eat up all that squash. I’ve tried many variations, but I like this recipe because it’s both sweet and savory. I remember Gammy’s fritters being sweet.  I think she even served them with powdered sugar!

Best of all, eating squash as a fritter completely eliminates the squeaky sound of squash being chewed, which really bothers Dave. Now the whole family can enjoy the harvest.

By Elizabeth Savoie Dronet

Ingredients:

2 cups grated yellow squash (2-3 small squash)
2 tsp. minced onion
2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
5 tbsp. flour
1 egg, beaten
2 tsp. melted butter

Method:

Makes approximately 15 small fritters.

I like to grate the squash in my food processor, but you can also do this by hand. In a large bowl combine squash, onion, sugar, salt, pepper , flour, beaten egg and butter. My children help with this part.  Let it sit for a few minutes. You will find that the mixture is dry at first, but begins to look wetter as the squash weeps.

Elizabeth's first yellow squash of the season.

Drop by tablespoons into lightly oiled hot frying pan. Brown the fritters on both sides.  Drain them on paper towels and serve warm.

Serve them with sweet potatoes or carrot salad. The yellow and orange look great together on a plate.