I originally made these with green zucchini, but decided to change it – I found the yellow disappeared right in, and my kids were none the wiser 😉 They eat carrots by the buckets but of course claim squash will cause them to choke…..My version is egg free, so Alistaire can have them, but you can use an egg instead. Each baked fritter is 32 calories each when egg free – and these are large bites! Perfect for topping a salad with….
Summer Squash Cheddar Fritters
Ingredients:
- 3 cups shredded yellow summer squash or yellow zucchini
- ¼ tsp fine sea salt
- ¼ cup dry bread crumbs
- ½ cup 2% sharp cheddar cheese, grated
- ½ cup finely chopped onion
- ½ cup finely shredded carrot
- 1½ tsp Ener-G Foods Egg Replacer
+ 2 Tbsp warm water (or 1 large egg)
- 1 clove garlic, minced
Directions:
Preheat oven to 400°, line a rimmed baking sheet with parchment paper.
Shred squash, sprinkle with salt and toss. Let rest for 15 minutes, then squeeze as much moisture out as you can, with your hands, discarding water. I like to press the squash on a paper towel after.
Add remaining ingredients, stir to mix well. Let sit for 5 minutes, then make 12 balls and gently press out.
Bake for 35 to 45 minutes, until golden brown and smelling delicious.
Makes 12.
Sarah,
I love your blog! I found you last week looking for something on canning; I can’t remember what. I’m new to canning and have looked for so much information. I made your small batch raspberry salsa and will make it again. I think I’d like more raspberries, but really enjoyed your recipe. I plan to make the squash fritters today.
You have a new follower!
Sarah,
I have a lot of squash and just my husband and I, so rather than eat a whole recipe, I would like to freeze the leftovers. Any thoughts?
I’d say freeze! I’d wrap them in plastic wrap or parchment paper to avoid any sticking when they thaw.
~Sarah