This such a deceptively simple recipe, and you can dress a fritter up in so many ways. I've included a recipe for some Yogurt Tzatziki, but I also serve these with goat cheese, cherry tomatoes from Cardo’s Farm, some chiffonade-cut basil, and a drizzle of aged balsamic vinegar. The possibilities are endless!
Squash Fritters with Yogurt Tzatziki
Yield: About 12 2-inch fritters
2 cups shredded zucchini and/or squash (roughly 2 medium or 1 large)
2 green onions, split lengthwise and sliced thin
1 large pastured egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Oil of your choice, for frying
1 cup greek yogurt
1 tbs crushed garlic
1 cucumber, seeded and diced
Diced green onion
1-2 tbs. apple cider vinegar
Salt and pepper to taste
- Preheat oven to 200 for oven finishing. If using an iron griddle, let this warm in the oven. Otherwise, make sure you have a cookie sheet handy.
- Grate the zucchini and/or squash (hereafter known simply as zuchinni) by trimming off the ends and feeding the unpeeled zucchini through the food processor using the grating attachment, or alternately grating them on the large holes of a box grater. You want roughly 2 cups before salting.
- Salt zucchini in a large bowl and set aside to macerate for about 10 minutes. Then strain off the released liquid by placing the shreds in a clean kitchen towel and squeezing. Do this by forming a ball in the center of the towel (a large cotton napkin will work well, too) and twisting the top until the water squeezes out of the ball.
- Put strained zucchini back in the bowl, add a bit more salt to taste. Add beaten egg, chopped scallion, and pepper. Stir flour and baking soda together in a separate bowl then incorporate into the zucchini/egg mixture. It will be very dry but keep stirring until almost all the flour is moist. This works best with a fork.
- Heat a cast iron skillet over low to medium-low heat (depending on the oil you’re using). Once warm, add 2 tbs. of your cooking oil and let warm (but not smoke or brown – if this happens turn down your heat). Drop 2 tbs. sized forkfuls of batter onto the skillet and flatten a good deal with the back of the spatula. I cook these in batches of 4 so as not to overcrowd the pan.
- Cook for roughly 3 minutes on each side or until they get golden and crispy on one side before flipping and repeating on the other side.
- Move the cooked fritters to the warm griddle in the oven or the waiting cookie sheet while you repeat the process with the remaining batter, making sure to add more oil as the pan gets dry.
- Finish the fritters in the oven for 10 minutes before serving.
- Top with the yogurt tzatsiki, or a poached egg, or herbed goat cheese and a tomato chutney, or slices of heirloom tomato and a drizzle of balsamic vinegar… the possibilities are endless.
Whisk yogurt, minced garlic and vinegar together. Incorporate cucumber, green onion, and salt and pepper to taste. You can also add chopped garden mint or lemon zest if you have them (if using lemon, sub the lemon juice for vinegar).