Butter is really, really good for making these squash and zucchini fritters. But butter burns fast, so I used equal amounts of butter and vegetable oil.
I debated for an hour on how I should post this recipe. Squash, in the Philippines, is kalabasa and there is only one kind — squat and round. I’m not sure what the English name is for that variety but, having described it as squat and round, I think I have sufficiently identified the squash that I used for this recipe.
Now, about the frying. Nothing compares with butter. It adds a richness that vegetable oil can never impart. But to avoid over-browning the surface of the squash and zucchini fritters, and leaving the inside still too soft, I took the safe route by diluting the butter with vegetable oil. Less flavor, true, but that’s better than burnt fritters.
This is a very simple dish to prepare. The only real effort is grating the zucchini and the squash. After that, it’s really just mixing and frying.
The grated squash and zucchini must be squeezed to remove as much water as possible. Water will prevent the fritters from turning crispy.
The seasonings are added to the squeezed squash and zucchini, and the frying begins.
Fry the fritters in batches to make it easy to flip them and to make sure that the bottoms and sides of the fritters touch the hot oil.
The fritters are flipped for even browning.
And they are ready to be enjoyed.
Based on a recipe from Aggie’s Kitchen.
Squeeze the grated squash and zucchini to remove excess water. This will prevent the fritters from turning soggy. The best way to do this is to place the grated vegetables in a piece of cheesecloth and wringing the cheesecloth much like you’d wring a piece of clothing during laundry. If you don’t have cheesecloth, just take the grated vegetables in fistfuls and squeeze in batches.
Place the squeezed vegetables in a bowl. Add the rest of the ingredients except the vegetable cooking oil and butter.
Heat 2 tablespoons of cooking oil and 2 tablespoons of butter.
Form the zucchini and squash mixture into patties and fry, about two pieces at a time unless you’re using a very large frying pan.
Flip when the underside is nicely browned and crisp, about three minutes. Cook the opposite side until browned and crisp as well.
Add more vegetable oil and butter to the pan and cook the next batch, and so on, until all the zucchini and squash mixture has been cooked. How many batches and pieces? I made five but they were on the large side.