Summer Squash Fritters with Garlic Sauce

Golden_zucchinis_produced_in_the_Netherlands_for_sale_in_a_supermarket_in_Montpellier,_France,_April_2013

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[vc_row][vc_column][vc_column_text]We’ve been experimenting with vegetarian food around here, which means we’ve been trying a lot of fritters. Even if you aren’t vegetarian, vegetables are delicious, especially in fritter-form! These use summer squash and have a great garlic sauce. Give it a try![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 18 fritters
TIME: 85 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

FOR THE GARLIC DIPPING SAUCE:

  • 20 garlic cloves, peeled (about 2 heads)
  • Extra-virgin olive oil
  • 1 cup mayonnaise
  • 3 tablespoons lemon juice
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup chives, minced

FOR THE FRITTERS:

  • 1 ¼ cups all-purpose flour
  • ¾ cup shredded white Cheddar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 large eggs
  • ¾ cup cold beer
  • 1 cup grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes
  • 1 cup grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes
  • 1 small yellow onion, halved and thinly sliced
  • ½ cup canola oil, for frying

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]PREPARE THE DIPPING SAUCE:

Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.

Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.

PREPARE THE FRITTERS:

Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion.

Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]