Fritter the Summer Away....That's right! I said it. In the summer when there is an abundance of local, organic produce it's a perfect time to make fritters. They are an easy way to incorporate fresh veggies that is fun and tasty for the whole family. Fritters are versatile and offer a lot of options for variations. You can often use almost any vegetables you have in your fridge with a bit of flour, egg, onion, herbs, and possibly cheese and it will be delicious!
The key things to keep in mind are making sure you maintain a good batter consistency that allows you to patty up the fritters. If it's too wet add more flour. If it's too dry add a bit more egg. You can also opt for a bit less seasoning in the fritters themselves and pair them with a flavorful sauce.
Try the summer variation below and feel free to add other veggies to it like sweet corn or peppers or consider doing a fall variation with root vegetables and greens!
1 summer squash
2 medium eggs
¼ onion or 2 green onions
1 garlic clove or 2-3 garlic scapes
¼ cup flour
Handful of fresh herbs (cilantro, parsley, chives) or dried herbs
Salt and pepper
⅓ cup of a flavorful cheese (optional)
Neutral oil for cooking
Grate summer squash on the large part of a box grater. Ideally, you want about 1 cup. Set it aside in a medium size bowl with a pinch of salt to draw out some of the liquid.
Grate carrot on the large part of a box grater and dice onion and garlic and add it to the summer squash.
Chop up fresh herbs or add dried herbs to the bowl. This can be whatever mix of herbs you like that will give it some flavor.
Add cheese and a pinch of salt and pepper to the dry ingredients.
Add eggs and flour to bowl and stir. Batter should be thick enough to shape the fritters into patties.
Coat the bottom of a wide skillet with oil and put on medium heat.
Shape fritters that are about 4 inches in diameter and about ½ inch thick. Avoid making them too thick because they will be harder to flip and cook evenly in the pan.
Cook each fritter for 3-4 minutes per side. They should have some crispy brown edges when done. While they cool on a plate make a simple dipping sauce (see instructions below).
Yields 4-5 fritters. Feel free to double it to make a larger batch.
Yogurt Dipping Sauce
½ cup plain Greek yogurt
1 garlic clove
1 tsp. of lemon
Pinch of salt
Fresh herbs (optional)
Mince garlic and add to yogurt. Squeeze in lemon and add salt.
Taste and adjust seasoning as needed.
If you have leftover fresh herbs add a pinch of those to the sauce.
Extra credit: Try a variation of a more fall-inspired fritter with 1 bunch of blanched swiss chard and 1 small grated sweet potato, turnip and beet, and a handful of white cheddar!