Squash and carrots team in flavorful fritters

What can you do with the last squash of summer? So often, these latecomers are over-sized or thick-skinned. (And you’ve exhausted your squash recipes and your family’s appetite.)

This adaptable recipe can use any kind of summer squash – yellow crookneck, patty pan, zucchini or hybrids. Grated carrot adds color and crunch.

Full size, these fritters make a tasty side dish to salmon, chicken or pork. Or make them a vegetarian entree.

Top with a little sour cream or plain yogurt, if desired, along with more chopped chives.

Perfect for dipping, mini-fritters are kid-sized – sort of like little veggie nuggets. They also make good appetizers. Serve with ranch dressing or plain yogurt.

End-of-summer squash fritters

Makes 4 fritters or 12 mini-fritters

Ingredients:

1 pound summer squash

Salt

½ cup grated carrot

2 tablespoons grated onion

1 egg, beaten

¼ cup Parmesan cheese, shredded

1 tablespoon chopped chives, plus more for garnish

½ teaspoon garlic salt

¼ cup flour

½ teaspoon baking powder

Vegetable oil

Salt and pepper to taste

Plain yogurt or sour cream, optional

Instructions:

De-stem squash. Remove any large or hard seeds. Grate with a large-hole grater.

Put squash in a colander and sprinkle with salt; gently stir. Let drain for 10 minutes.

Transfer grated squash to a clean dishcloth. Wrap the squash in the dishcloth and gently squeeze out the water.

While the squash is draining, combine the grated carrot and onion in a medium bowl. With a wooden spoon, stir in beaten egg, Parmesan cheese, 1 tablespoon chives and garlic salt.

Fold in the drained and squeezed squash. Sprinkle the flour and baking powder over the mixture; stir to combine.

Line a baking sheet with paper towels. Set aside.

Cover the bottom of a heavy skillet with about 1/8 inch of oil, about ¼ cup. Heat the oil over medium high heat. Drop 1/4-cup scoops of the squash mixture into the hot oil and gently press down with the back of a spoon.

Note: For mini-fritters, use 1 large tablespoon per fritter.

Cook the squash patties until golden brown, about 3 minutes per side. Adjust heat as needed so patties don’t cook too fast. Remove to paper towel-lined baking sheet to drain. Sprinkle with salt and pepper.

Serve warm with plain yogurt or sour cream and chopped chives.