Summer Squash Fritters



2 medium yellow squash (about 10 oz)

2 ounces grated sharp Cheddar (about 1/2 cup)

2 eggs

1/41/3 cup cracker crumbs or dry breadcrumbs

1 tablespoon minced shallot

1 tablespoon minced serrano chile, optional

3/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoon butter for frying


Coarsely grate the squash and the cheese. Toss together in a large bowl.

Add remaining ingredients, except butter. Start with 1/4 cup crumbs and add more if needed to absorb liquid.

Heat a griddle over medium-high heat and add half the butter. Melt and swirl to coat. Drop large spoonfuls (about 2 tablespoons) of batter into hot butter and spread out to make patties about 2-3″ across.

Reduce heat to low and cook several minutes on one side until beginning to set. Turn and cook a few minutes on the other side until well-browned and firm.

Transfer to a serving plate.

Add remaining butter and cook remaining batter the same way. You should get 8 patties.

Serve hot with a lil side salad and pat yourself on the back for being frugal and whatnot.

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