Summer Squash Fritters with Fried Eggs
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?!
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.
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.
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!
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
- 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!
- 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.
- 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.
- 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).
- 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!