Summer Squash Fritters with Fried Eggs

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My husband is super lucky.  His office is very casual, “free-thinking”, let your creative juices flow typa place.  It’s a web design/development company and he’s the Creative Director.  Pretty cool.  But the coolest part is this:  they have a keg of beer on tap, a ping pong table, arcade games, bean bag chairs, kayaks and of course an outdoor patio with a grill.  Anyone wanna work there?!


squashfritters1 This past week they had a cook out for lunch and my vegetarian husband supplied a ton of veggies.  I think a little too many considering a bunch came home to me.  The only thing…the peppers and squash got well…squashed.  Imagine being in a hot back pack with a laptop, phone, headphones and god knows what else.  Those peppers and squash definitely had seen some better days.


squashfritters9 I didn’t want to waste them, so I decided to make a batch of Summer Squash Fritters.  They’re similar to this fritter recipe or even this one too, just with a few simple twists.  Plus since it was hot this weekend, so these ended up being a nice quick dinner.  I of course, threw a fried egg on top for a little added protein and a lot of added deliciousness.  Dario of course stayed far, far, far away from my egg.


squashfritters11 I think I’m in love with these fritters.  They were so easy to make!  Plus I love the crunchy outside bites and the creamy, moist insides.  Yum.   I served them up with a really random, but simple sauce:  salsa mixed with low fat plan greek yogurt (and a little water to thin it out).  Spicy, creamy…delicious.  Perfect for dipping Summer Squash Fritters!  Enjoy!


squashfritters5 Summer Squash Fritters with Fried Eggs:

  • 1 large yellow summer squash
  • 1 medium zucchini
  • 1 large russet potato
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 egg
  • 3 tbsp flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 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 1/4″ up the sides of the pan.  Heat over medium high for at least 1-2 minutes to ensure oil is hot.
  4. Place about 1/4 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!

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