Zucchini and Yellow Squash Fritters

READY IN: 20mins




  • Remove seeds from the squash and zucchini, then coarsely grate them so that they have a rope-like texture. Using a food processor would work, too.
  • Add 1 tsp salt to the zucchini and squash and let it sit for 10 minutes. Then remove as much water as possible from the zucchini and squash. You can do this by placing it in a colander and pressing with a spoon, or by wrapping it in a clean dishcloth and squeezing.
  • Add onion, cheese, parsley, and the egg, then season with salt and pepper.
  • In a separate bowl, whisk together the flour and baking powder, then add the flour into your zucchini and squash mixture and mix well.
  • Heat the 2 tbs oil in a skillet over medium-high heat. Then drop handfuls of the mixture into the oil and flatten with your spatula. Let them fry on one side for 2:30-3 minutes, then flip and fry for another 2 minutes. Remove from pan and place them on a paper towel to drain. Repeat until you've used all your batter.
  • Serve warm, with sour cream for dipping.