Summer Squash Fritters

Summer squash fritters

I know summer produce, as much as we love it and look forward to it, can sometimes get overwhelming, so it's good to have a bunch of ideas at the ready for ways to use it up -- and use it to its full potential -- before it goes bad or loses its luster. This is one of those really simple recipes for everyone who's overloaded with summer squash and zucchini (or people like me who just can't buy enough of them at the farmers' market) and looking for creative ways to use them.

Summer Squash Fritters (adapted from Food & Wine, August 2011)


1 medium summer squash (about 7 ounces), ends trimmed
1 medium zucchini (about 7 ounces), ends trimmed
1 small yellow onion, ends trimmed, peeled, and halved
2 garlic cloves, thinly sliced
1/2 cup ricotta cheese
2 eggs
1 teaspoon finely grated lemon zest
Kosher salt and black pepper
3/4 cup flour
Olive oil, for frying


Set up food processor with shredding blade, and shred squash, zucchini, and onion. Transfer to a large bowl.

Stir in the garlic, ricotta, eggs, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Once combined, stir in the flour just until incorporated.

Line a large baking sheet with paper towels, and heat a layer of olive oil in a large skillet over medium-high heat.

Using a medium cookie scoop (1 1/2 tablespoon-capacity), add mounds of the batter to the skillet and use the back of the cookie scoop to carefully flatten and spread the mounds.

Fry the fritters for 2 to 3 minutes per side, or until golden brown and crisp.

Summer squash fritters

Transfer fritters to paper towels to drain, and lightly sprinkle them with kosher salt if desired. Repeat with remaining batter.

Summer squash fritters

The fritters are best served hot, but they can be kept at room temperature for up to 2 hours.

They can also be refrigerated once cool and then rewarmed in the toaster oven (or in the oven or microwave). I rewarmed some the next morning to enjoy with eggs.

Summer squash fritters

The fritters are both crisp and creamy and full of flavor from the garlic and lemon. (I used half the amount of lemon zest originally called for and still found the lemon to be the strongest flavor.)

What are some of your favorite squash and zucchini recipes?