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Summer Squash Fritters with Garlic Dipping Sauce

Updated February 23, 2016
This image courtesy of Ben Fink Photography, Inc.

Just about any vegetable, seafood, or fruit can be dipped in a batter and then deep-fried to make fritters. In late summer, when zucchini and yellow squash are plentiful at farmers’ markets, I serve these crispy fritters as an appetizer or as a side dish with a super-garlicky dipping sauce. Even though the dip calls for a lot of garlic, once the garlic is roasted, it becomes mild, nutty, and sweet.

Makes12 fritters

Cooking Methodfrying

CostInexpensive

Moderate

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, hors d'oeuvre

Dietary Considerationhalal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian

Mealdinner

Taste and Texturecrisp, garlicky, savory

Ingredients

  • 2 garlic heads, peeled
  • Extra virgin olive oil
  • 1 cup mayonnaise
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh chives
  • 1¼ cups all purpose flour
  • 6 ounces (3/4 cup) shredded white Cheddar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 2 large eggs
  • 1 cup cold beer
  • 1 cup grated zucchini
  • 1 cup grated yellow squash
  • 1 small onion, halved and thinly sliced
  • 1/2 cup canola oil for frying

Instructions

To make the dipping sauce, preheat the oven to 375°F.

Put the garlic cloves in a small baking dish and add enough olive oil to cover them completely.

Roast until the garlic is soft and golden, about 30 minutes. Remove from the oven and allow the garlic to cool. Strain, but don’t discard, the oil from the garlic. Transfer the cooled garlic to a food processor. Add 1 tablespoon of the reserved garlic oil, the mayonnaise, lemon juice, salt, and pepper. Pulse until the mixture is smooth. Transfer the sauce to a bowl and stir in the chives.

To make the fritters, combine the flour, cheddar, salt, pepper, and garlic powder in a large bowl.

In a separate bowl, gently whisk the eggs and beer. Pour the egg mixture into the flour mixture and stir until combined. Stir in the zucchini, yellow squash, and onion.

Heat the canola oil in a large, heavy-bottomed skillet over medium-high heat. Drop about 6 individual tablespoons of batter into the oil and fry until they are golden-brown, 2 to 3 minutes per side. Remove the fritters to paper towels to drain. Repeat with the remaining batter. Serve hot with the sauce on the side.

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