Summer Squash-Herb Fritters with Garlic Yogurt

Who doesn’t need another squash recipe for summer? These fritters are tender and fluffy inside with a crisp exterior and tangy dipping sauce. Salting and squeezing the liquid from the summer squash is the key to crispy fritters.fritters


Recipe adapted from Bon Appetit, May 2015


  • 1 med-large summer squash, any variety
  • 2 new potatoes
  • 1/2 sweet onion
  • 2 tsp salt
  • 2 eggs
  • 1 fresh garlic clove, minced
  • 1/2 tsp ground cumin
  • 3 Tbs chopped parsley
  • 2 Tbs chopped mint
  • 1/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/3 cup organic canola oil, for frying


  • 1/2 cup plain yogurt (not Greek)
  • 2 Tbs chopped mint
  • 2 Tbs fresh lemon juice
  • 1 tsp honey
  • 1 fresh garlic cloved, minced


  1. Shred summer squash, potatoes, and onion with a box grater. Put in a mesh sieve and set over a bowl. Toss with salt and let veggies sit until they release their liquid, about 30 min. Transfer to a clean dish towel and wring out excess liquid.
  2. Beat eggs, garlic, and cumin together. Add chopped parsley and mint. Add the shredded veggies to the egg mixture. Gently mix in flour and baking powder.
  3. Heat canola oil in a medium skillet on medium-high. Oil is ready when a dab of the mixture sizzles intensely when dropped in. Spoon in 1/4-cup scoops, about 3 at a time. Flatten gently with a spatula. Cook about 3 minutes per side, until crisp and golden-brown. Transfer to a wire rack.
  4. Mix garlic yogurt ingredients together in a small bowl. Season with salt and pepper. Serve alongside warm fritters.

Text and photography by Katie Darlington– Taproot employee, home cooking enthusiast, and farm-to-kitchen blogger. More of her recipes and writing can be found on her own blog, The Sweetness of the Season