Recipes › Summer Squash (Pumpkin) › Summer Squash Fritters with Herb Yogurt
Summer Squash Fritters with Herb Yogurt
Golden, crispy fritters made from grated summer squash, feta, and herbs. The key is squeezing as much water out of the grated squash as possible — do this and you get crispy fritters, skip it and you get soggy pancakes. Served with cool herb yogurt, they're perfect for brunch or as a light summer lunch.
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Ingredients
- 4 summer squash, coarsely grated
- 3½ oz feta cheese, crumbled
- 2 eggs, beaten
- 2 oz all-purpose flour
- 3 scallions, thinly sliced
- ½ oz fresh dill, choppedor mint
- 3 tbsp olive oil, for frying
- 7 oz Greek yogurt
- 1 clove garlic, grated
- 1 tsp salt, divided
Contains: cereals gluten, eggs, milk.
Method
- Toss grated squash with 1/2 tsp salt. Let sit 10 minutes. Then squeeze hard in a clean kitchen towel to remove as much liquid as possible.About 12 min
- Mix the drained squash with feta, eggs, flour, scallions, dill, and remaining salt until well combined.About 3 min
- Make the yogurt dip: stir together yogurt, garlic, a squeeze of lemon, and a pinch of salt. Set aside.About 2 min
- Heat olive oil in a large skillet over medium-high heat. Drop heaped tablespoons of batter and flatten gently. Cook 3-4 minutes per side until golden and cooked through. Work in batches.About 15 min
- Serve hot with the herb yogurt dip.
Tips
- Squeezing out the water is the most important step — don't skip it.
- Press the fritters gently when they first hit the pan so they make good contact with the heat.
Ring the changes
- Add 1/2 tsp cumin and swap feta for cheddar for a Tex-Mex twist.
- Make them mini for a party appetizer.
Keeping it
Best eaten fresh and hot. Reheat in a dry skillet or oven to restore crispiness.
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