Squash Fritters

Serves 4

These easy squash fritters are a great way to use those summer squash fresh from the garden and pairs fantastically with our Signature Chardonnay.


  • 2 zucchini, grated
  • 2 yellow squash, grated
  • 2 eggs, lightly whisked
  • 4 heaping Tbsp flour
  • ¼ cup Parmesan cheese, freshly grated
  • 2 Tbsp oil
  • big pinch salt and pepper


  • 1To prepare squash for fritter mixture, all excess water must be squeezed out first. Take a small batch of shredded zucchini and squash and place in the center of a clean dish towel. Pull sides of dish towel up and standing over your sink turn into a ball by twisting – squeezing all the water out of the vegetable in the process. Repeat a couple of times per batch. Place squeezed shredded zucchini and squash into a large mixing bowl.
  • 2Add eggs to shredded zucchini and squash and combine using a fork. Add cheese, a big pinch of salt, freshly ground pepper, and flour. Gently stir until mixture is combined.
  • 3Heat a nonstick skillet over medium high heat and add oil to pan. Using a fork, scoop out a small amount of fritter mixture and place into skillet. Use fork to carefully spread out the fritter mixture to form a small thin pancake shape. Cook each fritter for about 3-4 minutes on each side or until golden brown. Drain on a paper towel and enjoy!

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