Yellow summer squash have taken over my garden – what a delightful problem! Alas, yellow summer squash doesn’t seem to freeze as well as zucchini. We need to enjoy these sunny little veggies fresh, or cook them into something delightful before freezing. This recipe for Summer Squash Fritters accomplishes both – you can enjoy these as a fresh, summer dinner, and then prepare and freeze an extra batch to enjoy over the winter. Half-pint loves these with maple syrup!
Ingredients (Makes 16 fritters, approximately 3 inches in diameter)
3 yellow summer squash, each approximately 8 inches long
2 eggs, beaten
1/4 cup sugar
1/2 teaspoon Chinese Five Spice powder (or substitute cinnamon)
1/2 teaspoon salt
1 tablespoon baking powder
3/4 cup flour
Step 1) Grate whole summer squash. You should end up with about 5 cups of grated/shredded squash.
Step 2) Add all remaining ingredients to grated squash and mix well. If the mixture is runny (i.e., thinner than typical pancake batter), add additional flour, 1 tablespoon at a time.
Step 3) Drop by heaping tablespoons onto a well greased griddle or frying pan. Fry over low-medium heat for 2-3 minutes per side. Enjoy while hot! If freezing to enjoy later, allow fritters to cool completely before placing in an airtight container with waxed paper between layers.