Ahh, summer squash. Also known as yellow squash, the lesser-loved cousin of zucchini yet just as prolific. It’s everywhere this time of year! I like it well enough, but I admit I’m never totally sure what to do with it.
Just look at it taunting me.
It sits around for a couple of days, and then finally I throw some in with some soup, maybe saute and toss with pasta … and then, a whole new batch shows up in my CSA box and the cycle starts all over again. Freakin’ summer squash!
So this year, I set out on a summer squash mission. I decided I was going to make all kinds of cool things with summer squash, darnit, and never wonder what to do with those plentiful yellow cylinders ever again!
First up: these fritters. Holy moly, these fritters! Summer squash fritters with fresh basil – and a simple, lemony sour cream to boot. Step aside, zucchini. These sunny yellow fritters are stealing your spotlight.
Inspired by classic zucchini fritters, the green squash is, well, squashed in favor of yellow. Grated onion and lots of fresh chopped basil add flavor – and that’s pretty much it for ingredients, aside from your standard egg and flour along with some salt and pepper.
I don’t know about you, but I think a fritter is not a fritter without a nice bit of creamy sauce, and usually for me, this means sour cream. Here, I take that sour cream and flavor it up with lemon and a pinch of salt. The cool, zingy sauce serves as is the perfect counterpoint for the savory golden fritters.
This easy summertime lunch or dinner is the perfect way to, um, fritter away your summer squash.
(Sorry. I had to.)
More summer squash deliciousness
Summer squash gratin with salsa verde from Smitten Kitchen | Bourbon mango pulled summer squash sandwiches from Oh My Veggies | Summer squash ribbons with oregano, basil, and lemon from Cooking Light | Buttermilk squash soup from 101 Cookbooks
Summer Squash Fritters with Basil & Lemony Sour Cream
- 2 medium summer squash (grated (about 4 cups grated))
- 2 teaspoons kosher salt
- 1 egg
- 1/4 cup all-purpose flour
- 1/2 cup fresh basil leaves (lightly packed, chopped, plus more basil for topping if desired)
- 2 tablespoons grated onion
- 1/4 teaspoon freshly ground black pepper
- Olive oil for cooking
Sour cream topping:
- 1/2 cup sour cream (low fat or full fat)
- Zest from 1 small lemon
- 2 teaspoons fresh lemon juice
- Pinch kosher salt
- In a medium bowl, toss together the grated squash and the salt. Line a fine-mesh sieve with several layers of paper towels or cheesecloth. Add salted squash to the sieve and place over a bowl to drain. Let sit for five minutes then gather up the sides of paper towels or cheesecloth and gently squeeze the liquid out of the squash (there will probably be quite a bit).
- Add the egg to a medium bowl and beat lightly with a fork. Add the flour, basil, onion, black pepper, and the squash. Stir with fork to combine.
- Place a large skillet over medium heat. Add 1 - 2 tablespoons of olive oil, enough to lightly coat most of the bottom of the skillet. Once the oil is hot, add fritter mixture to pan in approximately 2 tablespoon increments, working quickly to spread the fritter into a round shape before it begins to cook. I usually cook 3 fritters at a time; any more and the pan gets crowded and it's hard to manage them all. Cook for 1-2 minutes, until golden brown, and flip to cook the other side until golden and the fritter is cooked through, about 1-2 more minutes. Transfer to a paper-towel-lined plate. Add more oil to the pan and repeat with remaining batter.
- To make the sour cream topping, add the sour cream, zest, juice, and salt to a bowl and stir to combine.
- Serve fritters right away, topped with a drizzle of lemony sour cream and garnish with basil leaves if desired.