Summer squash is currently taking over our garden, but we don’t mind!
Zucchini, pattypan, yellow and yellow crookneck are all considered summer squash due to their relatively short shelf life (compared to winter squash, which last a bit longer). This versatile veggie is packed with immune-boosting antioxidants and the inflammation-fighting compound beta-carotene . It’s skin is especially full of vitamins, antioxidants and amazing explosions of delicious, life-giving wonder, so don’t peel it! (FDA does not approve that message.)
When shopping for summer squash, choose medium-sized squash that have unblemished, shiny rinds. The rinds should not be too hard–hardness indicates stringy flesh and hard seeds. It is important to choose organic summer squash due to the the amount of pesticides used when growing them and to avoid genetic modification. Conventional squash is often GMO.
This month, I used zucchini, pattypan, yellow crookneck squash to make fritters.
Zucchini Fritters with Dill Dipping Sauce
For the fritters
- ~3 lb. summer squash, grated (I used 3 zucchini, 1 small yellow squash and a medium pattypan)
- 1/2 tsp. sea salt plus more for seasoning
- 2 large eggs
- 1/2 cup gluten free white rice flour (find it HERE)
- 1/2 cup parmesan cheese (optional, omit for paleo)
- 3/4 cup finely chopped fresh chives
- 2 Tbsp. arrowroot powder (get it HERE)
- freshly ground black pepper, to taste
- 1/3 cup ghee or refined coconut oil (I use refined here so you don’t taste coconut) (get ghee HERE) (get coconut oil HERE)
Grate summer squash and place in a colander in the sink. Add 1/2 tsp. of sea salt and mix. Let the summer squash sit in the colander for about 10 minutes. Transfer summer squash to a cheesecloth or clean dishtowel and wring the squash to remove as much liquid from the squash as possible.
In a large bowl, mix together the squash, eggs, flour, chives, cornstarch and season with sea salt and pepper to taste.
In a cast-iron skillet (or any skillet, really), heat oil over medium heat. Using a 1/4 measuring cup, drop 1/4 cupfuls of the squash mixture into the pan. Flatten to make a patty. Cook the patties until crispy and golden brown. This should take anywhere from 3-6 minutes per side.
Once done, put fritters on a clean towel or paper towel-lined plate. Sprinkle with salt to taste.
For the dill dipping sauce
- 1/2 cup plain whole milk yogurt
- 3 Tbsp. finely chopped fresh dill
- 2-3 Tbsp. fresh lemon juice
- 1 Tbsp. finely chopped chives
- sea salt
- freshly ground black pepper