Summer Squash Fritters With Garlic Dipping Sauce

Recipe from “In the Kitchen and David: QVC’s Resident Foodie Presents Comfort Foods That Take You Home”

Adapted by Kim Severson

Updated July 1, 2018

  • Suzy Allman for The New York Times
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Total Time
1 hour, 25 minutes
Rating
4(676)
Comments
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David Venable, the most popular host on QVC, has a reputation for comfort food in its most cheesy, porky forms. But he is also a son of the South, and loves his summer vegetables. This recipe shows off his appreciation of both and is a delicious way to use up summer squash. It might seem daunting to peel 20 cloves of garlic, but you can make quick work of it by smashing the unpeeled cloves lightly with the side of a knife. The papery part will be easy to remove, and the cloves will still roast up mellow and soft. The resulting sauce is also excellent on sandwiches. —Kim Severson

Featured in: QVC’s David Venable: The Man Who Helps America Cook

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Ingredients

Yield:About 18 fritters

FOR THE GARLIC DIPPING SAUCE

  • 20 garlic cloves, peeled (about 2 heads)

  • Extra-virgin olive oil

  • 1 cup mayonnaise

  • 3 tablespoons lemon juice

  • 1 teaspoon kosher salt

  • ¼ teaspoon ground black pepper

  • ¼ cup chives, minced

FOR THE FRITTERS

  • 1 ¼ cups all-purpose flour

  • ¾ cup shredded white Cheddar

  • 1 teaspoon kosher salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon garlic powder

  • 2 large eggs

  • ¾ cup cold beer

  • 1 cup grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes

  • 1 cup grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes

  • 1 small yellow onion, halved and thinly sliced

  • ½ cup canola oil, for frying

Ingredient Substitution Guide
Nutritional analysis per serving

10 grams carbs; 30 milligrams cholesterol; 254 calories; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 4 grams saturated fat; 22 grams fat; 1 gram fiber; 180 milligrams sodium; 3 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. PREPARE THE DIPPING SAUCE:

    1. Step 1

      Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.

    2. Step 2

      Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.

  2. PREPARE THE FRITTERS:

    1. Step 3

      Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion.

    2. Step 4

      Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.

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Ratings

4 out of 5
676 user ratings
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Comments

Ashley

Made a keto-friendly version by subbing almond flour for all purpose flour. Also added a chopped shallot and some garlic to the batter and some extra cheese since I didn't plan on making the sauce. Fried in coconut oil. SUBLIME. Super flavorful, great option when you're craving some crispy starch.

quaasam

Adding 1 tabsp of fresh italian parsley and 1 teasp of dill
improves taste. Easy and simple.

McDonaldco

There is an easy way to peel 20 garlic cloves. Smash the head on the counter to separate the cloves. Place the unpeeled cloves in a medium metal mixing bowl. Invert a similar sized bowl on top. Hold the 2 bowls together and shake like crazy for a minute or so. Most of the cloves should be peeled. Remove the peeled ones and repeat the process with the rest.

Lavinia

Thank goodness for comments. And in that spirit, I will add my own. Had no chives so used basil and less mayo as mentioned by others. Deelish. Added way more onion (red onion because it was already cut). 1/2 the recipe was more than enough for 2 old people. Hoping they reheat well.

Pat

Oh my! Another great recipe for dealing with the glut of zucchini and yellow squash pouring out of the garden! But...I played a bit with it. No beer, a shallot instead of onion, parmesan and cheddar cheeses and coconut oil for frying. Amazingly good!!

Carolyn

If you have the time, these fritters and sauce are worth every moment spent in preparation. Beautiful end-of-summer meal and great way to use the zucchini and summer squash from the garden - or in our case, our friend's garden. The recipe makes an abundance of sauce but no complaints here! It is out-of-this-world and will be used for other dishes - it's the star of this recipe. I used the extra oil (and added oregano) to marinate shrimp for a nice protein add to the meal. Delicious.

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Credits

Adapted from “In the Kitchen With David: QVC’s Resident Foodie Presents Comfort Foods That Take You Home” (Random House, 2012)

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