Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. Peel and slice the squash. Simmer in a little water until tender. Drain and lightly mash with a fork.
  2. Mix all ingredients,except oil, together until blended.
  3. Heat oil and drop batter in by tablespoons and fry like hushpuppies until golden.
  4. Drain on paper towels.
Most Helpful

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

Toni in Colorado July 29, 2007

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).

FoodBooksSangria August 06, 2006