Go on ahead and click to embiggen those photos and you'll see the craziness of the zucchini size. Essentially, my goal this summer has been to figure out how to use ALL of the zucchini and yellow crookneck squash without our getting sick of zucchini and yellow crookneck squash. So far, I've succeeded! I'll be sharing a few recipes over the next few weeks, but I wanted to start with one of my faves.
- 2 cups of grated zucchini and/or yellow squash
- 10 cherry or grape tomatoes, quartered or halved depending on size
- 1 egg
- 3/4 cup of breadcrumbs (eyeball it)
- half of a small onion, minced (or dried onion flakes)
- a few good shakes of garlic powder
- salt and pepper to taste
Throw all the ingredients into a mixing bowl, squish it around with your hands, and start forming patties. You can really make these any size you like, but mine were probably half-dollar size. I knew I could sneak a zucchini patty that size in on my kiddo pretty easily.
Heat a skillet of your oil of choice on medium, plop down your fritters, and fry until golden on each side and thoroughly cooked through. Doesn't take long at all. Maybe 3 minutes per side. Maybe! Watch them like a hawk so you don't burn them.
After I've drained my patties on a paper towel, I like to serve them with sour cream and salsa for a refreshing summer meal. This most recent time around we ate them as a side with steak and jalapeno pinto beans. De-lish!
What are your favorite recipes to use up your summer squashes?
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