Summer Squash Fritters With Garlic Dipping Sauce Recipe (2024)

Made a keto-friendly version by subbing almond flour for all purpose flour. Also added a chopped shallot and some garlic to the batter and some extra cheese since I didn't plan on making the sauce. Fried in coconut oil. SUBLIME. Super flavorful, great option when you're craving some crispy starch.

Adding 1 tabsp of fresh italian parsley and 1 teasp of dill
improves taste. Easy and simple.

There is an easy way to peel 20 garlic cloves. Smash the head on the counter to separate the cloves. Place the unpeeled cloves in a medium metal mixing bowl. Invert a similar sized bowl on top. Hold the 2 bowls together and shake like crazy for a minute or so. Most of the cloves should be peeled. Remove the peeled ones and repeat the process with the rest.

Seltzer could be used in place of the beer. Like the beer, it provides liquid to make the batter and carbonation to keep it light.

The first time I made this I roasted the garlic as directed, but it turned out overdone. The second time I just sliced the tops off two heads of garlic, placed on foil, drizzled generously with olive oil and salt, wrapped it up and roasted 40 minutes at 350. When cooled, squeezed into a bowl and proceeded as directed. This seemed easier, and the results were fantastic. This is a great recipe!

You can "roast" the garlic on the stovetop. Place in a small pan, cover with olive oil, Heat until to just starting to bubble, lower heat, and cook over very low heat until garlic is slightly golden and softened throughout. No need to heat the oven.

After making this several times (since it is our kids' declared favorite food), I used it as a base recipe to clean out the fridge and used open bags of shredded cheese and roasted corn (which I shaved off the cob). They were no less delicious.

Added 1/2 cup of onions - kinda taste like yummy summer latkes!

All purpose gluten free flour would be a good substitute, straight rice flour may cause the edges to burn quickly when they are fried. Make sure to substitute gluten free beer as well!

Too much mayo for me. subbed half sour cream. Also tried with Greek yogurt. Adjusted amounts and added other veggies to the fritters. Liked the idea as a summer appetizer.

Typo: "was drawn by the combination ..."
Addendum: even better the next day. Will make again for sure..

Never heard of Mr Venable. Must be the only one!
But couldn't help but try this one out. Was down by the combination of ingredients. Did not find yellow squash so used 2 cups of zucchini. Otherwise followed the recipe. Turned out quite good.
Enjoyed by all.

Used half gruyere instead of cheddar, added some lemon zest to sauce/substituted sour cream. Still needs a bit of something else - maybe goat cheese or feta in the sauce. But lovely way to use zucchini/squash!

A surprise hit! Dairy allergy so used vegan cheddar - still great. Didn’t feel like roasting garlic, used a couple of cloves of raw - still great. Had a bunch of bumpy yellow squash given to us by kind neighbor - still great. Wonderful recipe and enjoyed by all. Would absolutely make again.

This was a terrific recipe. I followed some of the suggestions here, and almost doubled the cheddar amount. I used yellow summer squash from the garden only. I pan cooked the garlic for the aioli. We serve this for a July 4 celebration along with a lot of other food. It was gobbled up right away! I will definitely make this one again.

Make fritters using a teaspoon not a tablespoon. Smaller is better.

These came out delicious and crispy. I scooped the seeds out of the zucchini/squash b/c that's where the moisture comes from. Delicious.

Good. I liked the dipping sauce. I could taste the beer in the fritters! Next time I might dice some of the squash to give the fritters more texture instead of grating all of it. Anyway it was very good. Thanks.

This fritter recipe is basically a savory pancake with some grated squash. The batter overpowers the vegetables. Not nearly as good as “Tender Zucchini Fritters with Green Goddess Dressing” over on Epicurious.

I made this recipe as written. Loved it! A fritter reheated with a little bit of sauce and an egg on top the next day was great leftover. Next time I make this, I will roast the garlic heads rather than cloves individually, and chop the onion. I may add other veggies I may add other grated veggies from the fridge.

The fritters were great- pretty crispy and nicely savory. I liked the bits of cheddar and onion that were mixed throughout. Honestly it could use even more cheddar.I thought the dip was too salty and garlicky. I wanted something more tangy and acidic to cut through the savoriness of the fritters. I think a yogurt sauce with a little pounded garlic mixed in would be better.

Centers were too soft. Increase flour decrease beer. Maybe more cheese.

Centers were too soft. Add a little flour to squash before mixing in. Reduce beer to half cup. Maybe increase cheese?

the dip is too salty, i'd cut the salt down; otherwise this was a very good recipe

Delicious - had to substitute asparagus for the zucchini and it worked.

This sauce is incredible - if you make the sauce the day before - the fritters come together quickly for a relatively simple prep recipe. Amazing recipe and a great use for all that extra squash in the summer months! You could use this sauce on many other things - including as a spread for sandwich!

BEST EVER!!! Just used pre-minced garlic. And can try Greek yogurt instead of mayo next time.