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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.
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.
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).
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.
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.
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.
