Summer Squash Fritters with Sun Gold and Avocado Relish

Summer Squash Fritters with Sun Gold and Avocado Relish

Despite the record-high temperatures we have been enduring for the past few days, summer really is drawing to a close.  Our CSA shares have been reflecting that change of season, with fruit shifting from stone fruits into apples and pears, and vegetables moving from cooking greens and lettuces to eggplants and potatoes.  Still, the summer squash keep on coming!  We are down to two sad little plants in our own garden, but we continue to get a few, large summer squash in our vegetable share each week. Honestly, I am still not tired of the zucchini, but I have started shredding and freezing some of it for winter breads.  My method for that is to shred four cups per freezer bag (or double whatever amount you typically use for a batch of zucchini bread).  When thawed and thoroughly drained this will yield about the two cups I need for my recipe–it does lose a lot of liquid in the freezing and thawing process, and the texture of the finished product will be a little different, but still really tasty.  After I lugged home and stored all of the vegetables I started on a batch of one of my go-to recipes to use summer squash–fritters:

For this batch I shredded four medium summer squash (two zucchini and two yellow squash) to yield about five or six cups.  I also chopped up four banana-type peppers that came in the CSA–note to self: taste the peppers before tossing them all in.  These were hotter than I had anticipated.  I tossed all of that with about 2/3 cup of flour, some salt, and about a half cup of grated Grana Pandano cheese.  You want to just lightly coat the shreds with flour before stirring in the eggs.  To this I then stirred in four whole eggs (from our egg share, of course).  You want your fritters to be a bit on the soupy side or they will be too dense when cooked:

To cook the fritters, skim the bottom of a skillet with olive oil and heat to medium-high.  Scoop up 1/3 cups of the batter and spread them gently in the hot skillet.  You will want to stir the batter before each scooping session:

Let them brown well on one side before you flip them over, and remove when both sides are well browned.  Drain on paper towels and repeat with remaining batter.  I ended up with about a dozen cooked fritters from my four summer squash.

As a topping I used the pint of Sun Gold cherry tomatoes from the CSA box, washed and halved, simply tossed with some cubed avocado, snipped fresh cilantro, and a little sea salt.  This relish is delicious with the squash fritters:

If you are getting sick of zucchini bread this is a great way to use up a bunch of squash, and it has the added benefit of being pretty delicious.  They are also great with Romesco sauce, or just plain.

We also received a huge Daikon radish this week, so I am pondering what I might make that will be different yet delicious.  If I come up with anything good, I will let you know.  Thanks for reading!


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  1. Our CSA share arrives on Wednesday — THANK YOU for the recipe idea!!!

  2. I hope you like these! I pretty much love them, and they do use up a ton of squash (very important!).

  3. Our dear mother prepared a batch of these using your recipe last night, including a modified version of your relish, and they were WONDERFUL! Thanks for the recipe, and thanks to our mom for preparing them!

  4. Yay Mom! They really are tasty and they reheat well. They sure have enough squash to make them…I am guessing we will have these when I visit next week.

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