Summer Squash Fritters With Buttermilk Dressing 4.000

Deb Lindsey for The Washington Post

Jul 31, 2017

Summer squash gets its deserving spotlight in these crispy fritters, which are the best thing that ever happened to a cold glass of rosé in the evening just before dinner. Or try them on a salad and drizzle everything with the buttermilk dressing for an easy vegetarian meal.

See the two VARIATIONS, below -- in one, the squash takes a brief turn on the grill, and in the other, there's no cooking at all. (FYI: No nutritional analysis for the fritters was available.)


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 20 fritters

Ingredients
  • 1/2 cup buttermilk
  • 2 tablespoons mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 large clove garlic, minced
  • 2 tablespoons minced fresh chives (may substitute flat-leaf parsley)
  • Kosher salt
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1 pound summer squash (about 4 medium), ends trimmed, coarsely grated
  • 1 large egg, beaten
  • About 1/2 cup vegetable oil, for frying

Directions

Whisk together the buttermilk, mayonnaise, vinegar, garlic, chives and 1/2 teaspoon of the salt in a medium bowl.

Whisk together the flour, baking powder and 1 teaspoon salt in a large bowl.

Place the grated squash in the center of a clean kitchen towel and wrap it up tightly. Wring out the liquid over the sink.

Unwrap the squash and add it to the bowl with the flour mixture along with the egg; stir until everything is well combined.

Line a plate with paper towels.

Heat 1/4 cup of the oil in a large, heavy nonstick skillet over medium-high heat. Once the oil shimmers (a little bit of the fritter mixture will sizzle upon contact), drop in tablespoonfuls of the batter, without crowding them, and use the back of the spoon to press each mound into a flat pancake.

Cook the fritters until the undersides are browned, about 3 minutes, then carefully turn them and cook until the second sides are nicely browned, for about 2 minutes. Transfer to the lined plate. Fry the remaining batter in batches, adding the remaining oil to the skillet as needed.

Sprinkle the warm fritters with a little salt. Serve right away, with the buttermilk dressing for dipping.

VARIATIONS: To make Grilled Summer Squash With Pistachios and Mint, cut the squash into planks or thick rounds, coat lightly with olive oil and sprinkle with salt. Cook on a medium-hot grill until marked all over and tender, then place on a serving platter. Squeeze over a little fresh lemon and top with pistachio kernels that you’ve toasted and coarsely chopped and plenty of torn mint.

To make a Shaved Squash and Parm Salad, use a very sharp knife, vegetable peeler or a mandoline to cut the squash lengthwise into very thin slices. Dress lightly with olive oil and fresh lemon juice and season lightly with salt. Arrange on a platter and top with lots of shaved Parmigiano-Reggiano cheese and a little finely chopped flat-leaf parsley. Serve right away.

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Recipe Source

From cookbook author Julia Turshen.

Tested by Bonnie S. Benwick.

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