Squash fritters are on repeat in our house. 😍 Use summer squash, zucchini or a mixture of both. These crispy guys are one of our favorite ways to get veggies in! I haven’t tried cooking them in the air fryer yet, they might be too goopy, but the air fryer is a fantastic way to reheat/recrispify them (360 degrees for 4 minutes).
My sister also introduced me to how easy they are to freeze – slightly undercook them and then freeze in a single layer. Once frozen, store in a ziplock or sealed container. Air fry or pan fry prior to eating for 2-3 minutes each side to reheat/recrispify them.
- 2 1/2 cups shredded squash
- 1/4 cup almond flour or meal
- 1/4 cup tapioca flour
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1 egg lightly beaten
- Oil to fry in we prefer coconut oil
Wrap shredded squash in paper towels and squeeze out extra moisture. Add oil to a large sauce pan, 1/4-1/2 inch deep, and heat at medium high heat.
Add all other fritter ingredients in a medium bowl, stirring to combine. Once oil is hot, scoop by 1/4 cup onto the oil. Flatten scoop of fritter slightly, else the fritter will be mushy in the middle.
Fry until golden brown, then flip (about 4-5 minutes each side). Makes about 12 fritters. Serve hot.