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recipe image Zucchini and Yellow Squash Fritters

Zucchini and Yellow Squash Fritters

Summer squash fritter? I hardly know her! But fear not, not-butter fan, we’re here to give you the delicious details on how to whip up zucchini and yellow squash fritters for yourself. We also give out life advice, but weirdly, not many people seem interested in that.

Summer squash fritter? I hardly know her! But fear not, not-butter fan, we’re here to give you the delicious details on how to whip up zucchini and yellow squash fritters for yourself. We also give out life advice, but weirdly, not many people seem interested in that.

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  • Prep time
    15 min
  • Ready in time
    30 min
  • Servings
    Portions 6
  • Difficulty
    Easy

Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup shredded Gruyere cheese
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 cup sparklilng water (plus 2 to 3 tablespoons, as needed)
  • 2 eggs, beaten
  • 1 large zucchini (about 8 ounces), shredded and liquid squeezed out
  • 1 large yellow squash (about 8 ounces), shredded and liquid squeezed out
  • 1/2 small sweet onion, thinly sliced
  • 2 tablespoons thinly sliced chives
  • 4 tablespoons I Can’t Believe It’s Not Butter!® Original Spread

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      1. In a large mixing bowl, combine flour, cheese, salt, and pepper. Set aside. In a glass measuring cup, whisk together 1/2 cup sparkling water and eggs. Pour egg mixture into flour mixture and whisk together until a thick batter forms.
      2. Fold in zucchini, squash, onion, and chives until fully incorporated (Batter should be thick, but if mixture seems dry, add more sparkling water, 1 tablespoon at a time).
      3. Place a large skillet over medium-high heat and melt 2 tablespoons I Can’t Believe It’s Not Butter!® Original Spread. Drop batter, by tablespoons, into skillet, about 1-1/2 inches apart.
      4. Cook 3 to 4 minutes on each side or until golden brown. Remove from heat and transfer to a paper towel lined plate. Repeat with remaining g I Can’t Believe It’s Not Butter! and batter.
      5. Transfer fritters to a serving platter and top with a sprinkle of chives. Serve.
      If you don’t want your zucchini and squash fritters to turn out soggy, salt the zucchini first to draw out the moisture. Kind of like drawing out that repressed craving to eat cake all summer instead of zucchini.

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