Summer Squash Fritters with Fried Eggs

Summer Squash Fritters with Fried Eggs
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 8-10
  • 1 large yellow summer squash
  • 1 medium zucchini
  • 1 large russet potato
  • 1 tsp salt
  • ½ tsp baking powder
  • 1 egg
  • 3 tbsp flour
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp pepper
  • canola oil
  • Optional:  2-3 eggs
  1. Shred the yellow squash, zucchini and potato using the large holes of a box grater.  Stir in the salt to the squash mixture.  Using a clean dish towel, wring out all the liquid from the squash.  Use some muscle - the dryer the squash mixture, the crunchier the fritters are!
  2. Transfer drained squash to a mixing bowl.  Stir in the baking powder, egg, flour, garlic powder, onion powder and pepper.  Mix thoroughly and all to sit for about 10 minutes.
  3. While fritter mixture sits, fill a cast iron or other heavy bottomed skillet with canola oil so that it reaches about ¼" up the sides of the pan.  Heat over medium high for at least 1-2 minutes to ensure oil is hot.
  4. Place about ¼ cup of the fritter batter into the oil - pressing slightly to form a round patty about 3-4" in diameter.  Fry for about 1 minute per side or until golden brown on crispy on each side.  Place fritters on a dish or sheet tray lined with paper towels to absorb excess oil (it'll help them stay crispy).
  5. If you're opting for a fried egg, add a little drizzle of canola oil to a small skillet and heat over medium high.  Add eggs and fry for about 2-3 minutes or until desired doneness!