They are great on their own with a squeeze of lemon juice. If you are one of the lucky ones getting ripe local tomatoes, make a fresh tomato salsa to serve alongside.
This recipe is inspired by Laurie Colwin's fritter recipe (published in one of her Home Cooking collections) and by Greek zucchini fritters called kolokithakia keftedes (translation: "little zucchini meatballs". All names aside, they end up looking like little squash pancakes.
Summer Squash Fritters with Herbs
makes 10-18 fritters - depending on size
- 2 summer squash (yellow squash, zucchini, etc.) - about 8 ounces
- 1 egg, separated
- 4 tablespoons of flour
- 1/2 teaspoon baking powder
- pinch of cayenne
- about 1/4 cup (total) of chopped dill and mint
- 1/4 cup milk
- salt and pepper
- oil for frying
Put the squash in a bowl with the egg yolk. Stir in the flour, baking powder, cayenne, herbs and some salt and pepper to taste. Add in the milk and stir to combine. The squash mixture will look like rather dry pancake batter.
In a separate bowl, beat the egg white until it forms stiff peaks. Fold the egg white into the squash mixture. Now the squash mixture will look like damp pancake batter.
In a large skillet, heat about 1/4" of oil until hot and shimmering. Drop spoonfuls of fritter batter into the oil. Fry on both sides until golden brown - this will take 3-5 minutes a side, depending on how well-done you like your fritters
Drain on paper towels and serve with a sprinkle of salt and some lemon wedges.
Note: Ths is recipe is very adaptable. Use fresh corn kernels or cooked chopped spinach in place of the zucchini - just adjust the amount of milk depending on how damp your ingredients are. Try adding some grated hard cheese (like cheddar or parmesan) to the batter. If you make the fritters very small (drop teaspoons of batter in the oil), you can use them like blini and top them with a dollop of tomato salad or shreds of ham or pulled pork.