Description
These summer squash fritters with basil and tangy lemon yogurt come together in about 35 minutes with 10 ingredients. A mixture of shredded zucchini and nutty yellow crookneck squash make up the base for these fritters while basil lends a fresh, herbal contrast. These vegetarian fritters are served with a lemony yogurt dipping sauce that makes them perfect for an appetizer, side dish, or snack.
Ingredients
- 1 cup unsweetened plain yogurt
- 1 1/2 teaspoons lemon zest, from about 1 medium lemon
- 1 tablespoons fresh lemon juice, from about 1 medium lemon
- Sea salt, to taste
- 1 teaspoon maple syrup
- 2 cups grated summer squash
- 1 packed tablespoon minced fresh basil
- 2 large eggs
- 6-8 tablespoons all-purpose flour
- olive oil or avocado oil for cooking
Instructions
Before you make your fritters, whisk together the yogurt, lemon zest, lemon juice, a pinch of sea salt, and the maple syrup until smooth. Set the yogurt aside in the fridge until you’re ready to serve the fritters.
While you prepare your fritter batter, heat a large skillet over medium. Add the grated summer squash to a bowl along with the basil. If you’re using regular eggs, whisk them to break up the yolks before adding to the squash and basil. If you’re using a flax egg, you can add it directly. Mix to distribute the egg then add 6 tablespoons of the flour and about 1/4 teaspoon of sea salt. Mix the flour in. If your batter looks really watery, add the remaining 2 tablespoons of flour.
Add a tablespoon of your preferred cooking oil to the pan. Once the oil starts to shimmer, you can begin cooking the fritters. Use about 2 tablespoons of batter per fritter. Cook on the first side for about 3-4 minutes or until the edges look dry and the bottom is golden. Flip and cook an additional 2-3 minutes. Once the fritters are done, place them on a paper towel lined plate to soak up the excess oil.
Serve the fritters warm or at room temperature with a dollop of the lemon yogurt.
Notes
- You can use any summer squash you like here.
- Make it dairy-free by using your favorite plain and unsweetened vegan yogurt.
- Make it egg-free by using 2 flax eggs: 3 tbsp flaxmeal + 6 tbsp hot water mixed and left to thicken for 15 minutes
- Make it gluten free by using your favorite gluten free 1:1 flour blend.
- Leftover fritters can be kept in the fridge and enjoyed within 3-4 days. Reheat in the air fryer or oven for the best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish, Snack