Yellow Squash is a staple in many Southern gardens. It’s usually pretty easy to grow and rather prolific. That means that there is usually some extra around. If you’ve got some extra squash around, you should really try these delicious Squash Fritters. (Even if you don’t have any extra around, you can usually find it at the grocery store without any problem.) These are light and crispy and incredibly easy to make. If the plain version doesn’t suit your fancy, try adding about 1/2 teaspoon of curry powder to give them a kick. I love them both ways! Y’all enjoy!
- 1 lb yellow summer squash
- 1/2 medium sweet onion
- 1 cup all-purpose flour
- 1 egg
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- vegetable oil
- Wash the squash then grate them on a box grater. You should end up with about 3 cups of grated squash. Grate the onion as well. Place the grated squash and onion in a mesh strainer and press to squeeze out some of the water.
- Place the squash and onion in a large bowl, then add the flour, egg, sugar, and salt and mix until combined. Allow the mixture to sit for about 5 minutes.
- Place a large skillet over medium-high heat and add enough oil to barely cover the bottom. Once the oil is hot, carefully place dollops (about 1 heaping tablespoon) of the batter into the skillet. Cook for 3 to 4 minutes or until golden brown. Carefully flip the fritters over and gently press them flat with the back side of a spatula. Cook another 3 to 4 minutes or until golden brown. Cook in batches, adding more oil if necessary, until all of the batter had been used. Drain on paper towels and eat immediately.