I made these tonight, using zucchini and green onions, and halved the recipe since it’s just me and my husband. Because I still used the whole egg, I added some panko crumbs to the batter. They were very good, and colorful due to the zucchini skin and green onion tops!
Being from the deep South, we have an abundance of fresh veggies and I always shop our local farmers’ markets. Anyway, I am making this tonight and appreciate all the comments from those who have already prepared this recipe! I elected to grate the squash and had to drain it for a while in a colander.
I love panko crumbs so should I add that to the batter or perhaps dredge the fritters in them? I am going to refrigerate the batter and I think that will hold them together much better prior to frying. I love fresh squash and am always interested in new recipes!
GREAT RECIPE!!!!! My husband and son LOVED these and my son does NOT like squash, but he ate a bunch of these. I have made these a couple of times now and have tweaked it to my husbands liking and my over flowing garden…lol….I added a green tomato and ground cayenne pepper just because my family all love a little kick to there food. 🙂
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
½ cup plus 1 tablespoon all-purpose flour
In a large bowl, combine squash, onion, egg, salt and pepper.
Stir in flour.
In a skillet, heat ½-inch oil over medium-high heat.
Drop batter by tablespoonfuls into oil.
Cook about 3 minutes per side or until golden brown, turning once.