Summer Squash Fritters With Garlic Dipping Sauce Recipes

EASY SQUASH FRITTERS

Steps:

• Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
• Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.

SUMMER SQUASH FRITTERS WITH GARLIC DIPPING SAUCE

Steps:

• Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.
• Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.
• Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion.
• Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.

SUMMER SQUASH FRITTERS WITH GARLIC DIPPING SAUCE

Steps:

• To make the dipping sauce, preheat the oven to 375°F.
• Put the garlic cloves in a small baking dish and add enough olive oil to cover them completely.
• Roast until the garlic is soft and golden, about 30 minutes. Remove from the oven and allow the garlic to cool. Strain, but don't discard, the oil from the garlic. Transfer the cooled garlic to a food processor. Add 1 tablespoon of the reserved garlic oil, the mayonnaise, lemon juice, salt, and pepper. Pulse until the mixture is smooth. Transfer the sauce to a bowl and stir in the chives.
• To make the fritters, combine the flour, cheddar, salt, pepper, and garlic powder in a large bowl.
• In a separate bowl, gently whisk the eggs and beer. Pour the egg mixture into the flour mixture and stir until combined. Stir in the zucchini, yellow squash, and onion.
• Heat the canola oil in a large, heavy-bottomed skillet over medium-high heat. Drop about 6 individual tablespoons of batter into the oil and fry until they are golden-brown, 2 to 3 minutes per side. Remove the fritters to paper towels to drain. Repeat with the remaining batter. Serve hot with the sauce on the side.

ZUCCHINI FRITTERS WITH GARLIC AIOLI DIPPING SAUCE RECIPE - (4/5)

Steps:

• Directions: To prepare the fritters, heat the oil in a heavy-bottomed pot until it reaches 350°F. Line a rack with two layers of paper towels. Place the onion, zucchini, and yellow squash in a mesh colander and press down to squeeze out most of the liquid. Combine the flour, cheese, salt, pepper, and garlic powder in a large bowl and set it aside. In a separate bowl, beat the eggs until they're smooth, then add the cold beer and gently stir them together. Pour this mixture into the dry-ingredient mixture and stir until they're combined. Add the zucchini and onion and stir them to combine. Drop the zucchini batter into the hot oil by tablespoons. Fry them until they're golden brown. Use a slotted spoon to transfer them to the paper towel-lined rack. Serve them immediately. To prepare the sauce, toss the garlic cloves with the olive oil. Wrap the garlic cloves together in foil and bake them until they're tender, about 20 - 30 minutes. Let them cool until they're warm. Place the garlic into a food processor and purée it with the mayonnaise, lemon juice, pepper, and salt. Transfer the aioli to a bowl and stir in the chives.

SQUASH FRITTERS RECIPE

Steps:

• Wash squash and pat dry with a paper towel, cut off both ends.
• Peel and chop one small onion, enough to equal 1 cup.
• Grate squash with a box grater, enough to equal 2 cups.
• Break two eggs into a medium sized mixing bowl, whisk with a fork.
• Add grated squash.
• Add chopped onions.
• Add Salt
• Add Sugar
• Add Black Pepper
• Add Baking Powder
• Add Flour
• Heat a skillet to medium heat, add 2 Tablespoons vegetable oil and the butter, let butter melt.
• Drop the squash mixture by spoon into hot skillet, cook about 3-5 minutes on both sides until brown.
• Remove to a paper towel lined plate and let drain.
• Serve warm and enjoy!