Zucchini and Summer/Yellow squash are a plenty during the Summer months. I usually grab a couple during my Saturday trip to our local farmers market. We usually just eat it grilled with a touch of olive oil or raw in salads.

This time around I decided to make fritters with it. I adapted the recipe from Epicurious but I added a small amount of minced onion in mine. This recipe reminded me a bit of the Filipino vegetable fritter Okoy also known as Ukoy which is made up of bean sprouts, grated squash or sweet potato and shrimps.


To make, grate a combination of zucchini and summer squash (3-4 pieces) and gently toss this with 1/2 tsp of kosher salt. Let this stand for about 30 minutes in a colander. Then squeeze out as much liquid as you can out of it by placing it in a clean kitchen towel or cheese cloth. Then add 1 large egg, 1/4 cup all purpose flour, 1 tbsp. cornstarch, 1/4 of a medium onion minced and salt and pepper to taste. Gently mix everything until well combined.

DSC01375 (1)

Take a non stick pan and heat around 1/3 cup of oil. Then by using a 1/4 cup measure drop your zucchini batter in the hot oil and cook until brown and crisp. Make sure to flatten your fritter or patty a bit to ensure a nice crisp texture. Place cooked fritter in a paper towel lined plate to remove excess oil.

Serve with a soy dipping sauce. Just combine 3 tbsp. rice vinegar, 1 tbsp light soy sauce and a dash or ground pepper or red pepper flakes.