Squash Fritters

On the way in to work this morning I was thinking about what to have for dinner and started forming the idea for these fritters. I wanted to use some of the produce I had bought at the farmers market yesterday – specifically the squash. I didn’t have any meat on hand, so I thought I might use eggs in some way. A frittata crossed my mind, but wasn’t exactly what I was looking for. Then I started thinking pan-fried patties with egg and squash and maybe some cilantro and Pecorino cheese (which all just happened to be in my refrigerator).

On the way home tonight I again was thinking about what to have for dinner, totally forgetting that I had been through this already. I settled on tortellini with some cooked vegetables (I apparently have much less ambition at the end of the day!). Fortunately, I recalled my earlier plan a few minutes later.


I used three different colors of squash in my fritters

Squash Fritters

Makes 4 or 5 fritters

3 to 4 cups grated summer squash and/or zucchini (3 or 4 small to medium squash)
2 eggs
2 tbs flour
2 tbs skim milk
2 tbs grated cheese (I used Pecorino, but Parmesan would work equally well)
2 tbs chopped fresh cilantro
½ tsp salt
¼ tsp freshly ground black pepper
olive oil
1 small tomato, chopped
additional cilantro for garnish

Put the grated squash in a large bowl and sprinkle salt over it. Stir well and then turn the squash out into a colander. Place the colander on a plate or in the sink and let the squash drain for 20 to 30 minutes.

Wring the squash out with your hands and then wrap in a double layer of paper towels and press out a little more liquid.

Beat the eggs lightly with a whisk. Add the flour, milk, cheese, cilantro, and pepper and whisk until there are no lumps of flour. Stir in the squash.

Heat a non-stick frying pan with a little olive oil over medium to medium-high heat. Using a large spoon, scoop some of the mixture into the pan and then flatten slightly. Repeat with the remaining mixture (I cooked mine in two batches). Cook a few minutes on each side until the fritters are light brown and cooked through.

Garnish with chopped tomato and cilantro.

Hope you enjoy these – I did!


Squash fritter