These fritters are very similar to potato pancakes or latkas. With the amazing bounty of summer squash we have had in the Heartshaven community garden, I have been enjoying making these squash fritters a lot this summer. You can use any type of summer squash, from regular old zucchinis to any of the fancy varieties such as Zephyr, Odessa, Rondo de Nice, Striped zucchini, Benning’s green tint, Trombozino, and Lemon squash… I think my favorite are the Trombozino squash.
A friend of mine forwarded the recipe from Smitten Kitchen, which I adapt and play with each time depending on what kind of summer squash I have on hand and by adding different fresh herbs or spices to the batter.
- 1 pound (about 2 medium) zucchini (or any other kind of summer squash)
- 1 teaspoon coarse or Kosher salt, plus extra to taste
- 2 scallions, split lengthwise & sliced thin (I often use onions or chives)
- 2 large eggs, lightly beaten
- Freshly ground black pepper (optional, I leave out)
- 1/2 cup all-purpose flour (or any type of flour you have… gluten-free flour works just fine, too)
- 1/2 teaspoon baking powder (I also add 1/2 teaspoon baking soda)
- Olive oil for frying (I like to use coconut oil and/or ghee instead)
- Preheat oven to 200 degrees. Have a baking sheet ready. (I always skip this part)
- Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
- In a large collander, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes over a bowl to let liquid drip out. Press excess liquid out at the end.
- Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt and add if needed.
- Stir in scallions, eggs and some freshly ground black pepper.
- Add flour and baking powder and stir into the zucchini batter.
- In a large heavy skillet heat 2 tablespoons of oil over medium heat.
- Place spoonfuls of the zucchini mixture onto the skillet so they aren’t too crowded and lightly press them flatter with the back of your spatula.
- Cook the fritters over medium heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed.
- Repeat process, keeping the pan well-oiled, with remaining batter.
- I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp. (as said above, I always skip this part)