Zucchini Squash Fritters

Cooking can be very physically demanding. A cook spends most of the time in the kitchen standing on his feet. Plus he or she needs to lift pretty heavy things. Like this 10 pound squash that my friend and neighbor brought to me.


When I was growing up, I did not like squash. I considered them to be second-class cousins of eggplants. In almost Pinocchio-like story, I returned very hungry to my grandma’s home from a student field trip one day, and all she had in a fridge was squash and eggs “caviar”. I’ve loved squash since then.

So what can one do with this huge squash? The fritters are the first thing that comes to my mind. Considering the size of the squash, each day we used just about one third of it. If not using the whole vegetable, cut the piece you need and peel it with a vegetable peeler. Regardless of the number of electrical gadgets on our kitchen, we still use the  hand grater to grate the squash.

For approximately 3 pounds of the squash add the following ingredients:
2 eggs
6 tablespoons of flour

Mix the batter well. Put the skillet on high heat, add any vegetable oil and start spooning the batter.


The fritters will absorb a considerable amount of oil, but not too much. They are very tasty with sour cream.

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