Description
Delicious and crispy Patty Pan Squash Fritters, perfect for any occasion.
Ingredients
Scale
- 2 cups patty pan squash, grated (about 3–4 medium squash)
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 2 large eggs
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Olive oil for frying (about 1/4 cup)
Instructions
- Prepare the squash by washing and grating it, then squeeze out excess moisture.
- Mix the grated squash with flour, cornmeal, eggs, green onions, garlic, salt, and pepper until well combined.
- Heat olive oil in a skillet over medium heat until shimmering.
- Drop spoonfuls of batter into the hot oil, flattening them slightly, and fry until golden brown on each side.
Notes
- For gluten-free, use almond flour or a gluten-free flour blend.
- For vegan, replace eggs with flaxseed meal mixed with water.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or oven for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Patty Pan Squash, Fritters, Vegetarian Recipe, Summer Dish