Squash and zucchini fritters

Squash and zucchini fritters

I debated for an hour on how I should post this recipe. Squash, in the Philippines, is kalabasa and there is only one kind — squat and round. I’m not sure what the English name is for that variety but, having described it as squat and round, I think I have sufficiently identified the squash that I used for this recipe.

This is a very simple dish to prepare. The only real effort is grating the zucchini and the squash. After that, it’s really just mixing and frying.

Now, about the frying. Butter is really, really good for making these fritters. It adds a richness that vegetable oil can never impart. But since butter burns fast, I used an equal amount of butter and vegetable cooking oil. Less flavorful but less the risk of burned fritters too.

Based on a recipe from Aggie’s Kitchen.

Recipe: Squash and zucchini fritters

Ingredients

  • 1 c. of grated zucchini
  • 1 and 1/2 to 2 c. of grated squash
  • 1 tsp. of salt
  • 1/2 tsp. of pepper
  • 2 eggs, lightly beaten
  • 1/4 tsp. of dried thyme
  • a pinch of grated garlic
  • 1/4 c. of bread crumbs (I used panko)
  • vegetable oil and butter, for frying

Instructions

  1. Squeeze the grated squash and zucchini to remove excess water. This will prevent the fritters from turning soggy. The best way to do this is to place the grated vegetables in a piece of cheesecloth and wringing the cheesecloth much like you’d wring a piece of clothing during laundry. If you don’t have cheesecloth, just take the grated vegetables in fistfuls and squeeze in batches.
  2. Squash and zucchini fritters
  3. Place the squeezed vegetables in a bowl. Add the rest of the ingredients except the vegetable cooking oil and butter.
  4. Squash and zucchini fritters
  5. Heat 2 tbsps. of cooking oil and 2 tbsps. of butter.
  6. Form the zucchini and squash mixture into patties and fry, about two pieces at a time unless you’re using a very large frying pan.
  7. Squash and zucchini fritters
  8. Flip when the underside is nicely browned and crisp, about three minutes. Cook the opposite side until browned and crisp as well.
  9. Add more vegetable oil and butter to the pan and cook the next batch, and so on, until all the zucchini and squash mixture has been cooked. How many batches and pieces? I made five but they were on the large side.
  10. Squash and zucchini fritters
  11. I couldn’t decide what to top the fritters with so I just squeezed some mayo on top.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 2

  • jasmine

    I love fritters!!! An even better oil to use would be coconut oil. Not only does it have a high smoke point, but it also imparts a sweet and nutty flavor. Plus with all the healthy benefits of coconut oil, you can never go wrong with it. :)

    • http://casaveneracion.com/ Connie Veneracion

      Oh, I can imagine the aroma of frying with coconut oil! :D

      • rebs

        For the dip, you could try mixing mayo with dill pickle relish. It will taste similar to ranch dressing.

        Thanks for the great recipes! Much appreciated.

        • http://casaveneracion.com/ Connie Veneracion

          That’s too sweet for me. Maybe, if a little lemon juice were added for balance… :)

          • rebs

            dill pickle relish (vlasic brand) is not sweet at all — it’s, well — ‘dilly’. (i hope there’s such a word).

          • http://casaveneracion.com/ Connie Veneracion

            You mean acidic. Pickled dill is a cucumber. To describe the flavor as “dilly” would be to confuse it with the herb “dill.”

  • Nicole

    Hi where did you buy the zucchini squash??

    • http://casaveneracion.com/ Connie Veneracion

      Nicole, zucchini is sold in markets, supermarkets and groceries.

  • Emy

    Thank you very much for your delicious recipes!
    I hope this will help you in your future Posts – Kalabasa is KABOCHA squash in English.

    More power!