Yellow Squash Fritters Recipes

YELLOW SQUASH FRITTERS

Steps:

• Whisk together the flour, cornmeal, chopped onion, salt, black pepper and garlic powder in a large bowl. Stir in shredded squash, egg and buttermilk. Drop by spoonfuls into hot oil. Brown on each side. Drain on paper towels.

YELLOW SQUASH FRITTERS

Steps:

• Preheat vegetable oil at one inch depth in a heavy skillet on medium heat.
• Combine cooked squash, beaten egg, flour, pepper and salt.
• Add Parmesan cheese.
• Drop squash mixture by tablespoonsful into the hot oil.
• Cook to a golden brown, turning once.
• Drain on a rack over paper towels.
• Serve immediately--fritters are also good served at room temperature.

YELLOW SQUASH FRITTERS

Steps:

• Shred the squash in your food processor using the shredding attachment. Place on clean towels and allow to drain for 10 minutes. You can also grate the squash by hand.
• Finely chop the onion. Place it in a colander to drain for 10 minutes.
• Heat a large nonstick skillet over medium heat for about 5 minutes.
• In a medium bowl, whisk the egg with salt, black pepper, and garlic powder. Add the grated squash and the onion and mix to blend.
• Brush the skillet with half of the butter. Measuring 1/4 cup per fritter, spoon the mixture onto the skillet. Fry without moving for 4-5 minutes, until you can see that the bottoms are browned.
• Carefully flip to the other side and fry for 4-5 more minutes, until browned on both sides. Brush the skillet with more butter and repeat with the remaining squash mixture.

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.

MOM'S YELLOW SQUASH FRITTERS

Steps:

• In a medium bowl, combine the squash, onion, salt, sugar, oil and beaten egg. Stir to blend.
• Combine the baking powder with the flour. Add to squash mixture and blend together until you do not see any flour.
• In a heavy skillet, over medium high, melt the butter.
• Drop spoonfuls of the squash batter into the hot butter. Watch carefully as you do when making pancakes. After a couple of minutes, carefully turn to lightly brown the other side.
• As you continue to fry the fritters, you may find that you need to add more butter to the pan and melt it before adding more spoonfuls of the squash batter.
• Cooking time denotes making the whole batch.
• Note: Add more sugar and flour if you desire.

ZUCCHINI AND YELLOW SQUASH FRITTERS

Steps:

• Remove seeds from the squash and zucchini, then coarsely grate them so that they have a rope-like texture. Using a food processor would work, too.
• Add 1 tsp salt to the zucchini and squash and let it sit for 10 minutes. Then remove as much water as possible from the zucchini and squash. You can do this by placing it in a colander and pressing with a spoon, or by wrapping it in a clean dishcloth and squeezing.
• Add onion, cheese, parsley, and the egg, then season with salt and pepper.
• In a separate bowl, whisk together the flour and baking powder, then add the flour into your zucchini and squash mixture and mix well.
• Heat the 2 tbs oil in a skillet over medium-high heat. Then drop handfuls of the mixture into the oil and flatten with your spatula. Let them fry on one side for 2:30-3 minutes, then flip and fry for another 2 minutes. Remove from pan and place them on a paper towel to drain. Repeat until you've used all your batter.
• Serve warm, with sour cream for dipping.

SQUASH FRITTERS

Steps:

• Grate the squash with a cheese grater into mixing bowl.
• Add the cheese, onion and egg.
• Mix together and then add flour until it is almost a dry mix.
• Heat oil in skillet and drop spoon size amounts of mixture into hot grease and take spoon and flatten them to make into shape of pancake.
• Fry until golden brown and sprinkle with salt.