Summer Squash Fritters

Squash's colorful skins contain beneficial antioxidants, so eat those colors.

If you've got a home garden (or a neighbor with one), you probably know that summer squashes such as yellow crookneck, pattypan and zucchini tend to pile up this time of year. Whether they came from your backyard, your farmer's market or the produce aisle, give the colorful yellow and green summer squash a starring role in these savory fritters.  

Makes about 24 fritters – serves 2 as a main dish or 4 as a side dish

• 2 cups grated summer squash (3 little squash or 2 big ones)
• 1/2 cup minced or grated onion (about 1/2 an onion)
• 1/4 cup grated parmesan cheese
• 1/2 cup fine bread crumbs
• 1 egg plus 1 egg white
• 6 Tbsp. flour
• 1/2 cup half and half
• 2-4 Tbsp. olive oil

Wash and grate summer squash. Mince onion. Mix all the ingredients except the oil. Heat half of the oil in a big frying pan over medium heat. When oil is hot, drop in fritter batter by the teaspoonful, flattening mounds slightly. Cook over medium heat until golden brown (about 4 minutes). Turn and cook other side until brown, 2-3 minutes. Repeat with remaining batter, adding more oil to the pan if needed.

Recipe courtesy of the Davis Food Co-op.