I love it when friends and family offer you food from their garden. It is such a treat to have homegrown food! I hate to see food wasted, so I love when I can help out my friends and family with their garden surplus. It’s a true win-win scenario to me. I recently got a huge load of summer squash from family. These smokey summer squash fritters were my favorite way to prepare it!
Summer squash are best harvested small, before they get seedy and the skin gets thick and tough. However, that is not always how things happen in the home garden. This recipe worked really well to use up tough skinned squash. I didn’t even notice the skins once the squash was shredded! And the smokey smell in the kitchen while these were frying… It was AMAZING! Enjoy!
Variations on the Smokey Summer Squash Fritters recipe:
- I used chickpea flour to add protein. You can use any flour you have on hand.
- I highly recommend using the smoked paprika. It added so much flavor to these, and it’s not spicy. If you want them to have a little kick, try a pinch of cayenne pepper.
- If fried my fritters in a skillet so they would get super crispy. If you want low fat fritters, try baking them at 400°F for 15 minutes, or until golden brown.
- 1 large summer squash, shredded (about 4 cups)
- 1 egg, beaten
- ¼ cup chickpea flour
- ¼ tsp salt and pepper, each
- ½ tsp smoked paprika
- Canola oil, for frying
- Ketchup for serving
- Fill a clean kitchen towel with about half of the summer squash shreds. Working over the sink, squeeze out as much moisture as you can. Repeat with the second half.
- In a large bowl, mix together the squash, egg, chickpea flour, salt, pepper, and smoked paprika.
- Heat oil in a large heavy bottomed skillet. When hot, drop spoonfuls of the fritter batter into the oil. Flatten with a spatula and cook until golden brown on both sides, about 1-2 minutes per side. I like to work in batches of 4 fritters at a time.
- Repeat with remaining batter. Drain fritters on a paper towel lined plate. Serve with ketchup. Makes 12-16 fritters.
This recipe was shared at the Meat Free Link Up and Meatless Mondays.
