summer squash fritters
with garlic dipping sauce
Just about any vegetable, seafood, or fruit can be dipped in a batter and then deep-fried to makefritters. In late summer, when zucchini and yellow squash are plentiful at farmers’ markets, Iserve these crispy fritters as an appetizer or as a side dish with a super-garlicky dipping sauce.Even though the dip calls for a lot of garlic, once the garlic is roasted, it becomes mild, nutty, andsweet.
Makes 12 fritters
To make the dipping sauce, preheat the oven to 375°F.Put the garlic cloves in a small baking dish and add enough olive oil to cover them com-pletely. Roast until the garlic is soft and golden, about 30 minutes. Remove from the oven andallow the garlic to cool. Strain, but don’t discard, the oil from the garlic. Transfer the cooled garlicto a food processor. Add 1 tablespoon of the reserved garlic oil, the mayonnaise, lemon juice, salt,and pepper. Pulse until the mixture is smooth. Transfer the sauce to a bowl and stir in thechives.To make the fritters, combine the our, cheddar, salt, pepper, and garlic powder in a large bowl.In a separate bowl, gently whisk the eggs and beer. Pour the egg mixture into the our mixtureand stir until combined. Stir in the zucchini, yellow squash, and onion.Heat the canola oil in a large, heavy-bottomed skillet over medium-high heat. Drop about 6individual tablespoons of batter into the oil and fry until they are golden-brown, 2 to 3 minutesper side. Remove the fritters to paper towels to drain. Repeat with the remaining batter. Serve hotwith the sauce on the side.
Garlic DippinG sauce
2 garlic heads, peeled 1 teaspoon kosher saltExtra virgin olive oil 1/4 teaspoon pepper1 cup mayonnaise 1/4 cup minced fresh chives3 tablespoons fresh lemon juice
suMMer squash fritters
1 1/4 cups all-purpose our 2 large eggs6 ounces (3/4 cup) shredded white 1 cup cold beerCheddar 1 cup grated zucchini1 teaspoon kosher salt 1 cup grated yellow squash1 teaspoon freshly ground black pepper 1 small onion, halved and thinly sliced1 teaspoon garlic powder 1/2 cup canola oil for frying