In the hot months I tend to eat less meat and crave fruits and vegetables and with the abundance of summer squash right now it was time for one of my son’s favorites “Squash Fritters”. They have been renamed over the years, first it was Squish Fritters, which led to tonight’s “Squitters”.

Tonight, served over broccoli

So easy to make, so easy to make a large batch and fridge or freeze, and pleases even the pickiest of eaters. This is a dish the kids can help with so be sure to include them!

You need squash. Any variety of summer squash in any combination is good. You want the equivalent of 6-8 medium to large zucchinnis. Shred them either using a box shredder or food processor. Using a clean dish towel squeeze all the excess liquid out. *I have tried this with paper towels, don’t risk it just use a dish towel.

Put the squash into a large bowl. Add 2 eggs. 3 T flour. Salt and Pepper.  Mix with a fork. *note this can be done with sauted greens, other veggies mixed in…get creative!

Heat 2 T oil in a saute pan. Scoop with fork on hot oil and flatten with fork. Cook for 3-4 minutes until browned and flip for 1 minute more. Drain on a paper towel lined plate or rack.

Eat immediately or reheat in the toaster later. My son likes to dunk them into marinara sauce that I make with our garden tomatoes, but any pasta sauce works.

Mix in a large bowl with a fork

Use your fork to flatten them

Nice and browned