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Summer Squash Fritters

A spider spoon with a fried summer squash in it being set onto a cooling rack.
Martha Hall Foose

Prep 30 mins
Cook 15 mins
Total 45 mins
8 servings
215 kcal


  • 2 cups self-rising cornmeal (or substitute a scant 2 cups regular cornmeal, 2 tablespoons baking powder, and a generous pinch salt)
  • 1/2 cup self-rising flour (or substitute 1/2 cup all-purpose flour, 3/4 teaspoon baking powder, and a generous pinch salt)
  • 1/2 teaspoon salt
  • 1/4 teaspoon granulated sugar
  • 1/2 cup grated onion
  • 1 cup grated yellow summer squash
  • 1 cup buttermilk (either low-fat or full-fat)
  • 1 large egg
  • Vegetable oil for frying, (1 to 2 cups)


  • In a large bowl, whisk the cornmeal, flour, salt, and sugar to get out any lumps. In a separate bowl, combine the onion, squash, buttermilk, and egg. Mix the wet ingredients into the dry and stir well to combine. Let sit for 15 minutes.
  • Meanwhile, heat about 4 inches of oil in a deep pot or deep-fryer to 375°F (190°C). Set a wire rack over newspaper or paper towels.
  • To fry the little blobs of batter, dip two spoons in the hot oil, then scoop up a spoonful of batter with one spoon and slide it into the hot oil using the other spoon. Do not stir the batter! Repeat to make more fritters, dipping the spoons again into the hot oil if the batter begins to stick. Don't crowd the pan. Fry the squash fritters, turning as needed, until crisp and deep golden brown, about 2 minutes. Drain on the rack set over newspaper. Serve hot.