Save It This fritters recipe transforms summer squash and fresh corn into golden crisp delights you can whip up with just a handful of ingredients. When your vegetable basket is overflowing from market haul or garden harvest these quick cakes are the solution for using it all up without waste.
The first time I made these fritters was during a bumper squash year and now every summer it is our favorite quick lunch or side for grilled dinners.
Ingredients
- Summer squash: I use zucchini or yellow squash Grate it to keep the fritters moist and sweet Look for vegetables with firm skin and no soft spots
- Corn: fresh off the cob is best for texture and flavor but frozen or canned works in a pinch Pick ears with bright green husks if shopping fresh
- Flour: acts as the binder to hold everything together Choose all purpose or try half whole wheat for extra flavor
- Eggs: give structure and richness Use quality eggs with deep yellow yolks for richer color
- Mixed herbs: dill chives or parsley bring freshness Use whatever grows in your garden or looks best at the shop
- Salt and pepper: for seasoning brings out the subtle flavors Use freshly ground pepper for extra pop
Instructions
- Squeeze and Drain the Vegetables:
- Grate the squash and sprinkle with a big pinch of salt Let it rest five to ten minutes then gather it in a clean towel and squeeze out excess liquid until almost dry This step helps the fritters crisp instead of steam
- Mix the Batter:
- Combine the drained squash corn flour eggs herbs and seasoning in a large bowl Mix thoroughly until you have a thick cohesive batter If it seems too loose add a tablespoon of flour at a time
- Heat the Pan:
- Set a large nonstick skillet on medium heat and swirl in a generous slick of neutral oil Let it get hot enough that a drop of batter sizzles on contact
- Fry the Fritters:
- Drop big spoonfuls of batter into the pan Flatten gently with the back of your spoon Cook three to four minutes per side until deeply golden and crisp Work in batches without crowding
- Drain and Serve:
- Remove each fritter to a paper towel lined plate Sprinkle with a touch more salt and serve hot or room temperature with herbed yogurt or a squeeze of lemon
Save It My favorite part is folding fresh dill right into the batter The kitchen fills with the smell of summer and the green flecks look beautiful on the plate Last year my youngest begged for these with ketchup which cracked us all up
Storage Tips
Store leftover fritters in an airtight container in the fridge They keep for up to three days and reheat well in a skillet or oven for best crispiness I sometimes freeze extras between layers of parchment for up to two months and rewarm them in a hot oven
Ingredient Substitutions
No fresh corn Use frozen or canned and drain thoroughly Swap in other tender squash like pattypan or use a mix of zucchini and carrot If you are out of fresh herbs a small pinch of dried or thinly sliced green onion works
Serving Suggestions
Top fritters with a dollop of Greek yogurt mixed with lemon zest Layer them beside an arugula salad or serve as a base for poached eggs for brunch With a little hot sauce or herby dressing each bite comes alive
Cultural Note
Vegetable fritters are found across many cuisines and are especially beloved in rural French cooking when gardens abound with produce Like the classic beignets de légumes these fritters speak to the simple tradition of making a meal from what is freshest
Seasonal Adaptations
Swap in grated carrot or beet for color and sweetness in cooler months Add a little feta or goat cheese when corn is sweetest Stir chopped spinach into the batter as spring greens come in
Success Stories
I have heard from friends who use this recipe after visiting their farmers market and others make double batches because their kids eat these cold as afterschool snacks It is a recipe that makes vegetables exciting for all ages
Freezer Meal Conversion
Cool fritters completely before freezing Store them in a freezer safe bag with parchment to prevent sticking To reheat place them directly on a baking sheet in a hot oven until crisp on the outside
Save It These fritters are the perfect way to celebrate summer produce and can be adapted for any time of year. Make a batch for your next brunch or picnic and watch them disappear.
Recipe FAQs
- → What type of squash works best?
Yellow summer squash or zucchini are both excellent choices, adding moisture and mild flavor.
- → Can I use frozen corn?
Yes, thaw and drain frozen corn before mixing it in to prevent excess moisture.
- → How do I keep fritters crispy?
Drain excess liquid from squash, avoid overcrowding the pan, and serve them right after frying.
- → Are these suitable for meal prep?
Yes, fritters can be made ahead and reheated in the oven to restore crispiness.
- → What can I serve with fritters?
Pair them with yogurt dip, sour cream, or fresh salsa for extra flavor.