- 2 c. shredded yellow squash
- 2 c. corn kernels, preferably fresh off the cob
- 2 cloves garlic, minced
- ⅔ c. all-purpose flour
- 2 large eggs, lightly beaten
- 2 tsp. onion powder
- 2 T. olive oil
Place the shredded squash in a colander and sprinkle it lightly with salt. Let it sit for 10 minutes before squeezing out as much liquid as possible with your hands. Transfer the squash to a large bowl; add the corn kernels, garlic, flour, eggs, onion powder, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper. Stir until the mixture is combined into a lumpy batter.
Line a plate with paper towels. Place a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, scoop mounds of the vegetable mixture into the pan (I like to use an ice cream scoop), flattening the mounds slightly and spacing them about 1 inch apart.
Cook the fritters for 2 to 3 minutes before flipping them. Continue cooking them for an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer them to the paper towel-lined plate, season them with salt, and repeat the cooking process with the remaining fritter batter.
Serve the fritters while hot. Great toppings include hot honey, yogurt or sour cream, and any number of remoulades.
- Yields: 12-14 fritters
- Preparation Time: 30 minutes