Squash Patties

This recipe is a really delicious and unique way to use squash which is so abundant in the summer here in the south. I tried it for the first time at a July 4th cookout (hosted by our friend MB) and was compelled to blog it. I have to acknowledge Alice Wrenn (mama of Frank), the source of the original version of this recipe.  One person at the party actually said "I want to marry those squash patties" 😊

Ingredients for around 12 patties:
1 and 1/4 cup plain flour 
Around 1/4 to 1/2 tsp sugar (can be less per taste) 
2 small dried red chillies roughly crushed (this is key) or red pepper flakes (2 to 3 tsp)
1 tsp garlic powder
1 tsp Kosher Salt 
1/4 tsp black pepper
¾ - cup milk or cold beer (the cold beer is NYT Cooking recipe)
2 eggs large

2 cups grated yellow squash (2 to 3 small, 6 ounces each) drained on paper towel for 15 mins (or 1 cup Zucchini and 1 cup yellow squash. 
1 small onion chopped (also can be thinly sliced - NYT)
2 Cup vegetable oil for frying

1) DRY: Combine flour, Cheddar, salt, pepper and garlic powder, red chili flakes,  in a large bowl. 
2) WET: In a separate bowl, gently whisk eggs with beer or milk. Pour egg mixture into flour mixture and stir until combined. 
3) VEGGIES: Stir in zucchini, yellow squash and onion.
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.  They wont splatter as much as you might think and the batter should spread out which is ok.  Shallow frying makes them crispy fritters. Cook until golden brown (around 2 mins).  Turn each patty once.  
4) Drain on paperTowels.  Enjoy!


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