Baked Summer Squash Fritters
Ingredients
- 2 cups shredded zucchini or yellow squash (approximately 2 squash)
- 1/3 cup whole wheat flour or gluten free all purpose flour or chickpea flour
- 4 tbsp nutritional yeast
- 1/2 tsp. baking powder
- 1 clove garlic, minced
- 3 tbsp onion, diced
- Salt and pepper to taste
- 4 tbsp water more as needed
Optional Spices
- Turmeric powder
- Curry powder
- Chili powder
- Cumin seed powder
Instructions
- Preheat oven to 400 degrees.
- Shred the zucchini or yellow squash using a cheese grater or a shredder attachment in a food processor. If the squash feels super wet, wrap the shredded squash in a piece of cheesecloth or a fine-mesh strainer, squeezing out any excess liquid out of the zucchini. You don’t need to squeeze it until it is completely dry.
- Add zucchini or squash to a large bowl and add the remaining ingredients, including optional spices, except the water. Mix together with a spoon. Add water, one tablespoon at a time, until the batter reaches a consistency that will stick together when formed into patties.
- Scoop approximately ¼ cup of batter onto a flat oiled baking pan. Flatten batter to create patties that are approximately ½ inch thick. Bake for 20-25 minutes until tops are golden brown and begin to crisp at the edges.
- Alternatively, you can cook patties on a skillet. Heat 2 tbsp olive oil over medium heat in a large nonstick sauté pan. Once the oil is hot, scoop fritter batter, 1/4 cup at a time, onto the hot oil and flatten into a fritter that is approximately ½ inch thick. Sauté for 4-6 minutes per side, until the top and bottoms are crispy and golden brown. Repeat until all the batter is used.