Summer Squash and Herb Fritters

Jessi Jams 6

"These fritters are a nice way to use up some of the bounty of summer squash that's in every farmer's market and garden. If getting ripe local tomatoes, make a fresh tomato salsa to serve alongside!"
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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Grate about 1½ # of summer squash. Lightly salt it and set it aside in a colander to drain for 30 minutes.
  2. Meanwhile, mix together 2 beaten eggs, ¼ cup finely chopped fennel bulb, 2 cloves of finely chopped fresh garlic, chives and/or some cilantro and 1 cup dry breadcrumbs.
  3. Squeeze out any excess water from the squash and then stir it into the batter.
  4. Season with salt and pepper.
  5. Film 2 large skillets with olive oil. When hot, drop in the batter (¼ cup makes a fritter about 3½-inches across) and cook over medium heat until golden brown on the bottom.
  6. Turn and cook the second side. Serve these piping hot.



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