Squash Fritters

  • Yield: servings

"With an abundance of garden vegetables, I have experimented with creative uses for zucchini and yellow squash. The fritters have been enjoyed during our annual July family beach gathering. They're a favorite with young and old."


3tablespoons vegetable oil
1 egg, beaten
2/3cup milk
1/2cup self-rising cornmeal
1cup packed grated yellow squash or zucchini (about 1 medium)
2tablespoons grated onion
2tablespoons sour cream
2tablespoons finely shredded Parmesan
1/4teaspoon cayenne pepper
1/2teaspoon salt
1/4teaspoon black pepper
Prepared salsa


  1. Combine 2 tablespoons oil, egg, milk, cornmeal, squash, onion, sour cream, Parmesan, cayenne, salt and black pepper in a medium bowl; mix well. Add additional milk for a thinner consistency or another tablespoon of cornmeal if too runny.
  2. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Spoon 1/4 cup batter per fritter into the skillet to make 4 fritters. Cook until golden, about 4 minutes on the first side and 2 minutes on the second side. Repeat with remaining batter. Serve with salsa. Serves 4 as an entree; 8 as a side.

—Susan E. McCoy, Lexington, Va.