As a side dish or an appetizer, the squash fritter is the chameleon of international cuisine. Served with marinara they are Italian, tzatziki sauce creates a Mediterranean dish, and for a taste of Morocco try them with harisa. Top the fritters with a curry sauce for a trip to India or spicy salsa for a south of the border treat. A dollop of aioli makes these golden pancakes a true Southern treat. One of my personal favorites is ajvare, an eastern European spicy eggplant and pepper sauce. So what ever direction you want your meal to take, this fritter will certainly help you get there.
To prepare Squash Fritters:
- 2-3 green or yellow squash, shredded
- 1 teaspoon salt
- ¼ flour
- 1 egg, lightly beaten
- 1 – 2 green onions, sliced
- salt and pepper to taste
Shred the squash into a large bowl. Add salt and mix well. (The salt will help to remove the water out of the squash). Place squash in a mesh strainer and allow to drain for a half an hour. Using a ricer squeeze all the remaining liquid out of the squash and return to mixing bowl, it is important to get as much moisture out of the squash as possible (you can also use the back of a spoon against the mesh strainer to remove liquid). Add flour, egg, and green onion. Mix into a batter.
Heat about ¾″ of vegetable oil in a skillet until shimmering. Start by making one test fritter to check oil temperature. Place about a tablespoon of the batter carefully into the oil. (Water makes oil splatter, that is why it is important to squeeze as much moisture out of the squash as you can). Cook in the hot oil for 2 to 3 minutes or until a golden color begins to appear around the edges. Turn very carefully to avoid splattering the oil and cook for a few more minutes. (I use a chopstick along with my spatula to help turn the fritter to ease them over). When golden brown, remove the fritters from the oil and place them on a cooling rack over paper towels to drain.