Summer squash is one of the best things coming in the early summer harvest. One of our favorite ways to eat summer squash, these fritters are cheesy, flavorful, and have a tasty dipping sauce! Our farmers will have yellow squash, zucchini, scallions, and eggs at the market this week.
For the Fritters:
- 3 cups shredded yellow squash or zucchini
- 1 teaspoon salt
- 3 large eggs, beaten
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- ¼ cup green onion, sliced
- ½ cup grated parmesan cheese
- 1 cup Panko bread crumbs
- Salt & pepper to taste
For the Dipping Sauce:
- 1/3 cup mayonnaise
- 2 teaspoons Cajun seasoning
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
Prepare the dipping sauce: Whisk all ingredients together in a medium bowl. Chill until ready to serve.
Slice both ends off of the squash. Grate the squash using a box grater, then place in a large bowl and sprinkle with the salt.
Allow the squash to sit for 10 minutes. Squeeze the grated squash thoroughly over the sink in handfuls. If you have a large piece of cheesecloth, you can place all the squash in the cheesecloth and twist and squeeze over the sink until dry. Place squash in a dry bowl. (Note: If you skip this step, the fritters will not brown up properly)
Meanwhile, heat a large skillet over medium-high heat. Add the minced garlic, and green onion, cook, stirring constantly for 3 minutes, then remove from the heat.
To the grated and squeezed squash add the beaten egg, garlic and green onion mixture, both cheeses, panko, and salt and pepper to taste.
Add the remaining olive oil to the same skillet you used for the garlic and onion over medium high heat. Once the oil is hot, add the squash mixture to the pan in tablespoonfuls, using a spatula to flatten them out.
Cook each fritter for about 2 minutes per side until golden brown. Serve hot with dipping sauce.