One of the things that arouse our culinary creativity is a late-summer pile of plenty from the garden or overflowing the CSA basket. Zucchini and yellow summer squash top the list of vegetables that just keep coming in July and August in most of the country. Here’s an excellent way to use them. These savory fritters are easy to make, and when you use both zucchini and yellow squash, they look beautiful. We like these fritters with scallions and mint, but if you have fresh dill on hand, add it to the mix by all means.
You can make the mixture ahead of time and keep it in the refrigerator. You can also make the fritters ahead of time and serve them at room temperature. To cook them all at once, use two large skillets.
Yields 8 pancakes
Prep time: 30 minutes
Cooking time: 15 minutes with a single skillet; 10 minutes with two skillets
1½ pounds zucchini and/or yellow summer squash
1 teaspoon salt
2 large eggs
¼ cup unbleached white all-purpose flour
¼ cup chopped scallions
2 heaping tablespoons chopped fresh mint
Finely grated zest of 1 lemon
2 tablespoons olive oil
1 cup sour cream or plain yogurt, for serving
Using the large-holed shredding blade of a food processor, or on the large holes of a box grater, shred the zucchini and summer squash; you will need about 2 cups. In a bowl, stir the salt into the shredded squash and set aside for about 20 minutes.
Meanwhile, in a mixing bowl, beat the eggs, sprinkle on the flour, and beat again until smooth. Add the scallions, mint, and lemon zest.
When the shredded squash has released liquid, squeeze it by the handful to express as much excess liquid as you can, and add the squash to the bowl with the egg mixture. Stir well to incorporate.
Warm 1 tablespoon of the olive oil in a large heavy skillet on medium heat. Using a large spoon or a small dry measuring cup, drop ¼-cup mounds of the mixture onto the hot surface and flatten slightly. Cook for 2 to 3 minutes on each side, until golden-brown and crisp. Place the cooked fritters on a paper towel–covered plate. Add more oil to the skillet and cook the remaining fritters until the mixture is used up.
Serve hot or at room temperature. Top each fritter with a dollop of sour cream or yogurt.
These fritters are delicious with Fresh Pineapple-Mango Relish. Serve with Roasted Carrot Gazpacho. or Wax Bean and Radish Salad with Buttermilk Dressing.