Prep 15 mins
Cook 5 mins
What a delicious way to use abundant summer squash! Very easy to make, but it makes a really great side dish. I found this in an old Bell Telephone recipe book. My grown daughter always requests this when she visits. I have been making this for many summers. I just guessed at the number of servings. It is more than enough for 4 people.
- 1 cup cooked yellow squash (drained)
- 1 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 cup chopped onion (or to taste)
- 1 egg, slightly beaten
- 1⁄2 cup milk or 1⁄2 cup buttermilk
- 2 teaspoons baking powder
- oil, to fry in
- Peel and slice the squash. Simmer in a little water until tender. Drain and lightly mash with a fork.
- Mix all ingredients,except oil, together until blended.
- Heat oil and drop batter in by tablespoons and fry like hushpuppies until golden.
- Drain on paper towels.
I'm sorry; maybe I did something wrong. I heated the oil to 375 degrees. The fritters came out looking delicious. I expected the coating to be crispy, but the coating was soft somewhat like a popover would be, not at all crispy like a hush puppy. The taste itself was okay. It is a different way to cook squash. Toni in Colorado
These were so good--no leftovers at all. I added one thing from our garden: 2 finely chopped Goliath Grillers (mild hot peppers). We liked the little bit of heat so much I think that next time, I'll add more of these peppers or try some chopped jalapeno or serrano peppers. We loved the fritters plain, but next time I plan to try them with Creamy Dill Cucumber Dip (#29455).