There is nothing more summery than a summer squash fritter. I make them when the squash is prolific, so that means all summer, and always make a big batch so I'll have plenty leftover. These are wonderful hot off the skillet, but equally as good reheated, plus they freeze beautifully. I've been making these for decades and the recipe could not be easier. I hope you enjoy this recipe as much as my family does.

8 C grated squash

1 1/2 C corn kernels, cut from 2 ears fresh corn, or frozen, or 1 can corn, drained

1/2 C grated parmesan cheese

1 1/2 C grated cheddar cheese

1/2 C finely chopped onion, or 1 small onion

2 beaten eggs

1/4 C flour

1/2 tsp. pepper

1/2 tsp. paprika

butter

cooking oil 

Start with 8 cups grated summer squash, either zucchini, pattypan (also known as scallop), crookneck, straightneck or a mix. Eight cups grated is usually about 2-3 pounds of squash. I pick my squash young, but if it has grown large, cut out the seed cavity and discard.  I used a food processor for this but you can grate by hand.

In a large bowl, add 1 teaspoon salt to the grated squash, mix well with your hands and let sit for 1/2 hour. The squash will weep; with your hands, squeeze out the excess water and discard. Do not skip this step. For this batch I had 2 cups excess water. 

Add the remaining ingredients to the summer squash and mix well. In an iron skillet or other heavy skillet, heat 2 tablespoons butter and 2 tablespoons cooking oil. Drop 1/3 cup squash mixture into pan and flatten. On medium high heat, cook 4 to 5 fritters at a time, but they should not touch, for about 5 minutes per side, until brown and fully cooked through. Every few batches or so you will have to add more butter and oil for frying. 

Yield, 20-24 4" fritters

These can be made ahead and reheated in a 350 F oven for 8 minutes or until heated through. To flash freeze, place on a freezer paper lined baking sheet and freeze for a few hours until fully frozen, then stack in plastic bags. They will last for up to 4 months. Reheat frozen fritters in a 350 F oven for 12-15 minutes or until heated through.

Squash fritters are also nice as canapés, you will just need to make them a little smaller.

I'll add this recipe to Knitionary, the recipes, so you can easily find it. 

I'm devoted to staying on top of the harvests. Even after our giant harvest last week, I picked 25 pounds tomatoes yesterday and made 8 more quarts roasted tomato sauce. Don't worry, We save those big beauties you see on the top for slicing and eating fresh. I suspect we will have a few more big harvests before the end of September. I'm also starting to pick the red peppers. I cut the peppers below in half and made stuffed bell peppers. I baked them all, we ate what we wanted and I saved a few for lunches, then froze the rest. I don't usually make dinners specifically for the freezer except during harvest time. It's a lovely way to remember summer when it's chilly outside!