My husband’s great-grandmother (Ma-Maw) used to make a big Sunday supper – fried chicken, green beans from her garden, and fried squash fritters, which the family just called “pancake squash”. My husband likes to replicate her delicious, no-frills farmhouse cooking, especially in the summer when the garden is thriving. And ”pancake squash” is one of our favorite dishes. MaMaw’s recipe for squash fritters is a delicious way to use up your summer squash.
Recipe for Squash Fritters
WHAT YOU’LL NEED:
- 2 Cups yellow squash, grated
- 1 Medium yellow onion, grated
- 2 Eggs
- 6 Tablespoons All-Purpose Flour
- 2 Tablespoons Butter, melted
- 2 Teaspoons Sugar
- 1 Teaspoons Salt
WHAT TO DO:
FIRST- Grate squash and onion or shred in food processor. Place in a large colander and toss with a tablespoon of salt. Put the colander in the sink and put a large, heavy bowl or dish on top of the shredded vegetables. Let sit for at least 20 minutes. This will press the water out of the squash and onion, which is essential to a firm fritter.
SECOND – Give the squash and onion a final press to squeeze out any lingering water. Put into a large mixing bowl, then add the egg, flour, sugar and salt. Stir to combine.
THIRD – Heat vegetable oil, shortening or lard in electric skillet or frying pan. Wait until the oil is hot and a drop of water sizzles on the surface.
FOURTH – Fry the fritters by dropping 1/8 cup dollops into the hot oil. The batter will spread out slightly. Allow them to cook until the bottom is golden brown and the fritter is set, then flip. Cook on the remaining side until it’s golden brown. They fry quickly, so keep a close eye on them. Do not flip the fritters until the bottom side is fully cooked!
FIFTH – When cooked, remove the fritters to a cooling rack or plate covered by paper towels and allow any excess grease to blot.
SIXTH – Enjoy! The pancake squash are delicious piping hot or at room temperature (or cold out of the fridge!). They can be made up and fried a couple hours ahead of the rest of the meal if desired.
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