Yellowfin Summer Squash Lemon Fritters

Grated yellow squash makes soft-centred fritters with crisp edges and lemon zest.

Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.

Ingredients

• 500 g Yellowfin summer squash, grated
• 1/2 tsp salt
• 1 egg
• 70 g all-purpose flour
• 40 g Parmesan, grated
• 1 tsp lemon zest
• 2 tbsp chopped parsley
• 2 tbsp neutral oil

Method

1. Salt grated squash and rest 10 minutes. Squeeze firmly in a clean towel to remove water.
2. Mix with egg, flour, Parmesan, zest and parsley.
3. Heat oil over medium heat in batches. Fry flattened spoonfuls 3 minutes per side until golden and cooked through.

Storage

Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.

Grow the main ingredient

Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.

Shop seeds: Yellowfin F1 Organic Summer Squash Seeds

What to cook next

• Red Kuri Squash Coconut Soup
• Table Queen Squash with Lentil-Walnut Stuffing

Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.