Summer Squash Fritters With Garlic Dipping Sauce

Name: Summer Squash Fritters With Garlic Dipping Sauce
Total time: 1 h 25 min
Yield: About 18 fritters
Ingredients: 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; 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

Recipe from “In the Kitchen and David: QVC’s Resident Foodie Presents Comfort Foods That Take You Home”

Adapted by Kim Severson

Summer Squash Fritters With Garlic Dipping Sauce — Suzy Allman for The New York Times

Total Time: 1 hour, 25 minutes
Rating: 4(651)
Comments: Read comments

David Venable, the most popular host on QVC, has a reputation for comfort food in its most cheesy, porky forms. But he is also a son of the South, and loves his summer vegetables. This recipe shows off his appreciation of both and is a delicious way to use up summer squash. It might seem daunting to peel 20 cloves of garlic, but you can make quick work of it by smashing the unpeeled cloves lightly with the side of a knife. The papery part will be easy to remove, and the cloves will still roast up mellow and soft. The resulting sauce is also excellent on sandwiches. —Kim Severson

Featured in: QVC’s David Venable: The Man Who Helps America Cook

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Ingredients

Yield:About 18 fritters

For the Garlic Dipping Sauce

20garlic cloves, peeled (about 2 heads)
Extra-virgin olive oil
1cup mayonnaise
3tablespoons lemon juice
1teaspoon kosher salt
¼teaspoon ground black pepper
¼cup chives, minced

For the Fritters

1¼cups all-purpose flour
¾cup shredded white Cheddar
1teaspoon kosher salt
1teaspoon ground black pepper
1teaspoon garlic powder
2large eggs
¾cup cold beer
1cup grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes
1cup grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes
1small yellow onion, halved and thinly sliced
½cup canola oil, for frying

Ingredient Substitution Guide

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Preparation

Prepare the Dipping Sauce
1. Step 1
  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.
2. Step 2
  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
1. Step 3
  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.
2. Step 4
  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.

Ratings

4 out of 5

651 user ratings

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Comments

Ashley6 years ago

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.

quaasam7 years ago

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

McDonaldco6 years ago

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.

Julie10 months ago

We really liked these. Made them with chickpea flour for a gluten free option and they came out well. Added lots of fresh herbs to the batter as others suggested, which was probably doubly important so chickpea flour did not overwhelm the flavor.

celiafrost1 year ago

It was not until I cooked these in a mini waffle iron that I didn't get a mess. Then they were easy, tasty, and not deep fried!

Chef Carlos1 year ago

I made 1/2 recipe and only used zucchini. As usual, the first batch wasn’t crispy, the second was perfect, so start with only a few fritters. Garlic was burned, must watch more closely, so the garlic sauce wasn’t great. Other than that, good basic recipe

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