Summer Squash Fritters With Garlic Dipping Sauce
By cooksalot
YIELDAbout 18 fritters TIME1 hour, 25 minutes David Venable
Ingredients
- FOR THE GARLIC DIPPING SAUCE:
- 20 garlic cloves, peeled (about 2 heads)
- Extra-virgin olive oil
- 1 cup mayonnaise
- 3 tablespoons lemon juice
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chives, minced
- FOR THE FRITTERS:
- 1 1/4 cups all-purpose flour
- 3/4 cup shredded white Cheddar
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 large eggs
- 3/4 cup cold beer
- 1 cup grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes
- 1 cup grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes
- 1 small yellow onion, halved and thinly sliced
- 1/2 cup canola oil, for frying
Preparation
Step 1
FOR THE GARLIC DIPPING SAUCE:
20 garlic cloves, peeled (about 2 heads)
Extra-virgin olive oil
1 cup mayonnaise
3 tablespoons lemon juice
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup chives, minced
FOR THE FRITTERS:
1 ¼ cups all-purpose flour
¾ cup shredded white Cheddar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 large eggs
¾ cup cold beer
1 cup grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes
1 cup grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes
1 small yellow onion, halved and thinly sliced
½ cup canola oil, for frying
Nutritional Information
PREPARATION
PREPARE THE DIPPING SAUCE:
Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.
Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.
PREPARE THE FRITTERS:
Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion.
Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.
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