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Summer Squash Fritters


If you've got a home garden (or a neighbor with one), you probably know that summer squashes such as yellow crookneck, pattypan and zucchini tend to pile up this time of year. Whether they came from your backyard, your farmer's market or the produce aisle, give the colorful yellow and green summer squash a starring role in these savory fritters.


2 cup
grated summer squash (3 small or 2 large make about 2 cups)
1⁄2 cup
minced or grated onion
1⁄4 cup
grated parmesan cheese
1⁄2 cup
fine bread crumbs
egg white
6 tbsp
1⁄2 cup
half and half
2 tbsp
olive oil (double amount if needed)


Wash and grate summer squash. Mince onion. Mix all the ingredients except the oil. Heat half of the oil in a big frying pan over medium heat. When oil is hot, drop in fritter batter by the teaspoonful, flattening mounds slightly. Cook over medium heat until golden brown (about 4 minutes). Turn and cook other side until brown, 2-3 minutes. Repeat with remaining batter, adding more oil to the pan if needed.

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Summer Squash Fritters
SourceRecipe courtesy of the Davis Food Co-op.
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes