EASY SQUASH FRITTERS WITH CHEESE

 

These easy squash fritters have crispy golden edges and tender, cheesy centers. They’re a delicious way to use fresh summer squash or zucchini and make an easy side dish, appetizer, or snack. Serve them as-is or with ranch dressing for dipping.

INGREDIENTS
  • 2 cups shredded yellow summer squash or zucchini
  • 1 cup shredded cheddar cheese
  • 1/2 onion, finely chopped
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt, divided, or to taste
  • Oil for frying, enough to lightly coat the bottom of the skillet
  • Ranch dressing for serving, optional

DIRECTIONS
  1. Prepare the squash. Shred the squash using a box grater or finely chop it by hand. Place it in a large mixing bowl.
  2. Make the fritter mixture. Add the shredded cheddar cheese, chopped onion, eggs, and flour. Stir until everything is well combined. The mixture should be thick enough to hold together when spooned into the skillet.
  3. Heat the skillet. Add enough oil to lightly coat the bottom of a large skillet and heat over medium heat.
  4. Form the fritters. Drop spoonfuls of the squash mixture into the hot skillet. Use the back of the spoon to gently flatten each one into a small patty.
  5. Cook. Fry for about 2–4 minutes per side, or until the fritters are golden brown and cooked through.
  6. Drain and season. Transfer the cooked fritters to a paper towel-lined plate and sprinkle lightly with salt while warm.
  7. Serve. Serve warm, with ranch dressing for dipping or drizzled over the top, if desired.
Tip: If your shredded squash is especially watery, gently squeeze out some of the excess moisture with a clean kitchen towel before mixing the fritters.

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EASY SQUASH FRITTERS WITH CHEESE

Yield: 8 Servings




INGREDIENTS

  • 2 cups shredded yellow summer squash or zucchini
  • 1 cup shredded cheddar cheese
  • 1/2 onion, finely chopped
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt, divided, or to taste
  • Oil for frying, enough to lightly coat the bottom of the skillet
  • Ranch dressing for serving, optional

DIRECTIONS
  1. Prepare the squash. Shred the squash using a box grater or finely chop it by hand. Place it in a large mixing bowl.
  2. Make the fritter mixture. Add the shredded cheddar cheese, chopped onion, eggs, and flour. Stir until everything is well combined. The mixture should be thick enough to hold together when spooned into the skillet.
  3. Heat the skillet. Add enough oil to lightly coat the bottom of a large skillet and heat over medium heat.
  4. Form the fritters. Drop spoonfuls of the squash mixture into the hot skillet. Use the back of the spoon to gently flatten each one into a small patty.
  5. Cook. Fry for about 2–4 minutes per side, or until the fritters are golden brown and cooked through.
  6. Drain and season. Transfer the cooked fritters to a paper towel-lined plate and sprinkle lightly with salt while warm.
  7. Serve. Serve warm, with ranch dressing for dipping or drizzled over the top, if desired.