I am a huge lover of zucchini, but I haven’t appreciated yellow squash as much as its green counterpart. No more will I shun the crookneck squash! This recipe would be good with zucchini too, but the yellow crookneck is simply the best option for this recipe. I’ve made them twice this week and plan on doing them again sometime soon. I realize I may be overloading this blog with fritter recipes, but there are definitely worse things to be known for!
4-5 small yellow crookneck squash
2 scallions, finely chopped
1 tsp. sea salt plus extra to taste
ground black pepper to taste
1 large egg
1/3 cup all-purpose flour
other fresh or dried herbs like parsley, dill or mint.
2-3 Tbsp. olive oil or other oil
Grate the squash on the largest holes of a box grater. Squeeze out as much liquid from the grated squash as you can.
Mix the seasonings, squash, seasonings, scallions, flour and egg thoroughly. Let rest for 5-10 minutes so everyone gets to know each other and the squash becomes almost like a batter.
Heat the oil in a heavy frying pan until a small piece of squash dropped in sizzles.
Form patties about the size of small crab cakes with your hands or fancy kitchen gadget and place them in the hot oil. Cook for 5-6 minutes, or until fritters are golden brown. Flip them over (I use two spatulas for this activity) and cook for another 5 minutes or so.
Serve them hot, topped with sour cream or yogurt.