← Back to Search Results
frying
Summer Squash Fritters with Garlic Dipping Sauce

Photo by: Ben Fink Photography, Inc.
Comments: 0
 

Recipe

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.

Yield: Makes 12 fritters

Ingredients

Garlic Dipping Sauce:

  • 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

Summer Squash Fritters:

  • 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

Directions

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.


© 2012 David Venable
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1 fritter.

320kcal (16%)
486mg (20%)
14g
1g
26g (40%)
0g
6g (30%)
9g
9g
57mg (19%)
1g
7g
15mg
128mg
68mcg RAE (2%)
6mg (10%)
123mg (12%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
mexican-everyday Mexican Everyday
by Rick Bayless
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
good-to-the-grain Good to the Grain
by Kim Boyce
in-the-kitchen-with-david In the Kitchen with David
by David Venable
west-coast-cooking West Coast Cooking
by Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?