It has recently come to my attention that not everyone knows about the deliciousness that is squash fritters. Is this a regional thing like pretzel salad and scrapple?
(If you’re unfamiliar with pretzel salad or scrapple, well, you aren’t from around here, now are ya?)
I knew I had to share this summer treat. You need these in your life.
First, you’re going to want to slice up some lovely summer squash from your garden.
No garden? WHAT? Ok, head down to the farmers’ market and pick up some yellow squash. Nothing too big; you want slices that are no bigger than 2 inches in diameter for the best fritters.
Now dump those squash into a big old bowl of homemade pancake batter. And by homemade, I mean Aunt Jemima. If you’re using mix, make sure it’s the one where you have to add eggs + oil, not the “ready-to-go” mixes. It’s just not the same.
Or if you’re feeling all Suzy Homemaker, please feel free to make your batter from scratch. Just know that somewhere, some working mom of a two-year-old hates you just a little bit.
Not me, of course. I would never!
Make sure they’re good and coated, then add them one by one to a frying pan full of hot vegetable oil (okay, not full – like half an inch). No, I don’t have any idea what temperature that oil is. Drop a bit of batter in the pan; if it sizzles, you’re good.
Let ‘em fry up until you can see the sides start to turn golden brown, then flip ‘em. I like to use a slotted spoon, but you feel free to use whatever you’d like, so long as you don’t use your fingers. That oil will burn you.
Ask me how I know.
Cook them for just a few more minutes on the other side, then set your fritters on a paper towel to drain off the excess oil.
Now, this next step is important. Immediately sprinkle with salt or Old Bay. I like salt. My husband likes Old Bay. Both are delicious.
Now just enjoy!