Yellow squash, sliced okra and fresh green onions make the perfect Summer dish! Try these Farmer’s Market Fritters for a fun dinner!
Remember how I told you I spent some time at my parent’s farm a few weekends ago? Well when I came back they sent me with an insane amount of produce. If you follow me on Instagram you might have caught a glimpse of it.
Part of my haul included two bags of okra, two bags of yellow squash and five bags of tomatoes. I did something really special with the tomatoes that I can’t wait to show you, but I was a little stumped on what to do with the copious amounts of extra okra and squash. We had oven roasted okra (okra, olive oil, salt and pepper at 400 until lightly charred) grilled squash, and stuffed squash but what else do you do?
Chop them up and make fritters? Of course!
I have been craving my favorite sweet corn and green chili fritters for weeks so I decided to make a different version using simple seasonal ingredients.
I have got to tell you, these babies are delicious! I used a nice hearty cornmeal base with finely chopped yellow squash, thinly sliced okra, green onions spices and of course, cheddar cheese. These have the perfect balance of flavor. A little smokiness from the smoked paprika, a kick from the green onions and a bit of crunch from the okra. It is everything you want in an easy Summer dish!
- 2 cups yellow squash, shredded or chopped very finely
- 1 cup okra, thinly sliced
- 1 cup sharp cheddar cheese, shredded
- 1 cup cornmeal
- 3 tablespoons chopped green onions
- 1 teaspoon baking powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup buttermilk*
- 1 egg
- canola or coconut oil for frying
- Combine all ingredients in a large mixing bowl and stir until completely combined. Mixture will be thick.
- Heat a large skillet to medium heat pour just enough canola or coconut oil in the skillet to cover the bottom.
- Use an ice cream scoop to scoop the fritter mixture into the skillet. Lightly pat the batter flat with the back of your scoop to flatten the mixture just a bit.
- Cook fritters 2-3 minutes until golden on each side.
- Serve immediately with ranch dipping sauce is preferred.
- *If you sub regular milk start with 1/2 cup and add more if needed since it is thiner than buttermilk you will get a runny batter if you substitute it equally.