September is the season for fresh produce in Southeast America with apples, grapes, melons, peppers, green beans, sweet potatoes, pumpkins, and late tomatoes all producing their best harvest. Yellow crooked or straight-neck squash, zucchini, patti-pan, pumpkins and other thick-skinned squashes and gords grow to great size in our rich soil. They make a large plant that produces tasty, versatile, nutritious veg recipes for pennies. Here’s a family recipe for easy squash fritters that can be made using most any variety of squash.

To find local produce near you, try our Carolina-based Farm and Farmer’s Market Guide.

Fresh Seasonal Vegetables, Easy Southern Recipes

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Crispy Squash Fritters

Golden fried veggie patties with roasted garlic dipping sauce

Course Side Dish

Cuisine American

Keyword fritters, squash, veg patties

Prep Time 12 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 2 people

Ingredients

• 1 Squash, washed and pat dry. No need to peel. Slice thinly or chop small. Use 1 larger or 2 small squashes.
• 1 Tablespoon Onion, white or Vidalia, peeled and chopped fine Omit if desired
• ¼ Cup Flour, self-rising No need to sift. Break up any clumps with a fork first. More flour may be needed to get consistency right if the mixture looks too thin.
• 1 Tablespoon Baking powder
• 1 Egg. Crack it in a coffee mug and use a fork to whip it until the yolk is broken and blended well. Egg substitute can also be used to bind the fritters together.
• 1 Teaspoon Fresh parsley, rinsed, pat dry and chopped
• ¼ Cup Cooking oil or vegetable shortening You want just enough oil to cover the bottom of your frying pan about 1/4 inch (.65 cm)

Instructions

• In a frying pan add 3 Tablespoons cold water, squash, onions (if used), and a light sprinkle of non- Iodized salt. Cook on medium to low heat until squash are tender when poked with a fork. Onions should be translucent (clear) and soft. Drain any remaining water off. Usually the water is cooked out and pan is dry when veg are done, depending on how thick the slices are.
• Put squash blend in a bowl and gently mash with the back side of a fork. Stir in the beaten egg. Add flour and baking powder. Use a spatula to fold ingredients together well. Mixture should be about the consistency of biscuit dough.
• Heat the pan until warm, add oil until hot. Drop large serving spoon size amounts in hot oil, about 350 degrees F (or 176 degrees C). When edges are browning, flip the fritter lightly and mash the top down flat to cook evenly. Pull out after about two minutes and drain on a paper towel. Serve room temperature or warm for best flavor.

Notes

Try these with our favorite Roasted Garlic Dipping Sauce Recipe

Find recommended U-pick farms and farmers markets of North Carolina & South Carolina here: