Recipe: Squash Fritters

In the last couple of recipes I’ve published, I might have disparaged my dad’s cooking just a bit. While I stand by my claim that he was not and is not a gourmand, I do want to clarify that he did more than his fair share to keep my brother and me healthy and well-fed. He also insisted that we learn to cook from an early age, instilling in us that cooking was not something we should expect women to do. (Maybe he was a feminist, or maybe he just got tired of cooking himself and wanted us to lighten his load.) What’s more, he happily prepared many family favorite recipes, and passed them down to us.


This was always one of my summertime favorites.


When Jessica first moved here from San Diego, she was confused by summer squash. The only squash she had growing up was butternut, acorn and spaghetti. Me, I’d never heard of those but I sure knew about crook-neck and straight-neck varieties. I also knew that if you weren’t careful, you would soon find yourself overwhelmed by an abundance of them; when the squash are producing, they produce prolifically, and your neighbors are always happy to share their excess with you whether you want it or not.


Which leads me to another benefit of squash fritters: the batter freezes well.


Anyway, on to the recipe.




2 cups raw squash, grated

1 small onion, grated

1 tsp salt

2 eggs

2 tsp butter

2 tsp sugar

6 TBS flour


Combine squash, onion, sugar, salt and flour. Beat eggs separately then add to the squash mixture. Add melted butter and mix well. Drop by tablespoonfuls onto hot, oiled griddle. Fry on both sides until light brown. Serve immediately.


Anticipated Questions


What exactly is a fritter?


I’ve never bothered accurately defining a fritter and figuring out if these technically qualify. If that is important to you, I wish you good luck. These are a lot like pancakes, in both appearance and cooking method. I tried tricking my daughters into eating them by calling them pancakes. It didn’t work.


Do these keep well?


Honestly, I don’t like them leftover and reheated. However, the batter keeps well in the fridge, and it only takes a few minutes to cook them once the batter is made. My advice is to cook only enough for one meal, then save the batter for fresh ones next time.


How do you freeze this?


Just put the batter in one-quart freezer bags and lay flat in your freezer. Be sure to label the bags; it’s a shame to waste good squash fritters because you forgot what they were.

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