Too much summer squash on hand? Shred it, squeeze it, mix it into a cheesy batter, and fritter it away.
Zucchini-and-Corn Fritters With Herb Sour Cream
When selecting summer squash, either in the garden or the grocery store, look for medium-size specimens. Soft summer squashes have such high water content that you ideally want to get them small , before their flavor becomes too diluted and the seeds get large and bitter. We love cooking up the newest ones with pasta, in a gratin, or just lightly oiled and grilled with a little salt and balsamic vinegar. Once they're properly charred, the flesh caramelizes and releases a wonderful sweetness.
For this recipe, we mix up the squeeze-dried shredded squash* with shredded onion, grated cheese, and a light batter of flour, egg, and seasoning. The cheese combines with the vegetables to enhance the melty, gooey interior of the fritter, and helps the outside get delightfully crispy and caramelized like a. You can use Gruyère or a sharp cheddar, but we recommend you grate the cheese coarsely to ensure you get delightful melted strands with each bite.
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