Baked Zucchini and Summer Squash Fritters

Despite my efforts to waste as little as possible this summer, a squash was a little squishy when I took it out of the refrigerator to make zucchini/squash fritters today. Deciding I could still use it, I asked for a Sharpie and instead of becoming a fritter, it embarked on a modeling career.

I grated the remaining yellow squash, since my zucchini had already become bread, for these fritters I found via Gojee. Since they’re baked and not fried, they’re lighter in the belly and, in my opinion, easier and less messy to make. —Josie Rubio

{Recipe after the jump}

The Yellow House blog looks like it has some other great recipes, organized by vegetable or type of cuisine. One more note: Pick up some applesauces or sour cream to go along with the fritters, which would also go well with some apple cider. Or maybe its the faux Jack-o’-lantern that put me in a fall mood.

Baked Zucchini and Summer Squash Fritters

Preparation time: 25 to 30 minutes

Makes about 10 fritters

Ingredients

  • 2 cups grated summer squash (I used zucchini, you could use yellow squash, too)
  • ¼ cup all purpose flour
  • 1/3 cup cornmeal
  • 1 small onion, finely chopped
  • 1 egg, beaten
  • ¼ cup grated Parmesan cheese
  • Salt and black pepper to taste

Directions

1. Preheat oven to 400 degrees Fahrenheit.

2. Line a baking sheet with parchment paper.

3. Press the grated squash between layers of a clean tea or kitchen towel to get rid of excess moisture.

4. Mix all the ingredients together in a bowl, until it forms a sticky mass. If at first it seems dry, continue to stir. According to the blogger, the salt will cause the zucchini to ‘sweat.’

5. Drop heaping spoonfuls onto the parchment paper, and then flatten with the spoon to form 2-3 inch rounds. Make sure they’re not too thick, so they can crisp easily.

6. Bake for 15 minutes or so, until the fritters are deep golden brown on the bottom.

7. Then broil on high for 2-3 minutes, until the fritters are completely crunchy on the outside, and still give a bit on the inside. (I broiled mine for a bit longer—at least 5 minutes to make them crisp on the outside, but it probably depends on your oven.)

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One response

  1. Josie—thanks for linking to my site! I love when farms or CSAs use my recipes—gets to the heart of why I cook with the things I do in the first place. Would love to say hi next time I’m in Brooklyn! –S

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