Summer Squash Fritters with Stewed Tomatoes


Recently, I have developed a case of – I guess you could call it – blogger envy.  I’ve lately come across of group called “The Secret Recipe Club.”  They are a group of food bloggers that get together every month and secretly make each others recipes.

Well, I suppose they know they are going to make each others recipe, they just don’t know who will be making theirs, or what they will be making.

This sounds like such a fun idea that I wanted in on it.  I hate to be left out apparently.  You have to have at least 100 recipes posted, blog a couple of times a week, have an organized blog, etc.  I thought I could do that.  Then I realized that I have not really been blogging, just recording recipes.  That’s no fun – no wonder no one reads my blog!

Then I thought I don’t really need a secret recipe club anyway,  I can just join in the community and start blogging and cooking away!  Besides the fact that if I were not accepted, I could not likely handle the rejection.

So, I finally went out to my garden to see if anything was still trying to grow out there and found a whole bunch of grape tomatoes.  I do not have a green thumb, but I have had some success with those pear shaped yellow grape tomatoes and those multi-colored ones.  I’ve made tomato jam two-ways and wanted to make a stewed tomato out of the pretty yellow tomatoes.  I searched on the internet and hit upon Zucchini Fritters with Mozzarella and Stewed Grape Tomatoes by Savoring Time in the Kitchen . This recipe consists of shredded zucchini made into a fritter with chopped green onions, ricotta cheese, and eggs.  Bear with me, I have never made fritters before.  This was topped with a slice of fresh mozzarella cheese and stewed grape tomatoes with a fresh basil garnish.  Perfect!  I sort of have all these things!

My zucchini was overtaken by those murderous summer squash plants.  I can’t believe how they spread out in the garden and killed the zucchini like that.  They also did in almost all of my peppers. I just got a few cayenne and some jalapenos. Every other variety has long since met its demise.  I also discovered, much to my chagrin, that I do not really like summer squash all that much.  There are still two out there that I have not yet brought in.  I have anger issues.

So for this recipe I decided to use the summer squash in place of the zucchini.  The squash had skin as tough as an actual shell, seriously.  I was able to cut it off, scrape out the really hard seeds, then proceed with shredding for the recipe.  I have not had fritters before so I was afraid of how the batter was supposed to be.  Mine was quite loose, but it cooked up nicely, so I guess that’s it then.


Summer Squash Fritters with Stewed Grape Tomatoes

  • 1/2 pound summer squash, peeled, seeded, and coarsely grated
  • 2 green onions, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1/4 cup ricotta cheese
  • 1 teaspoon grated Parmesan cheese
  • 1 teaspoon grated lemon peel
  • 1 egg
  • salt
  • freshly ground black pepper
  • olive oil for frying
  • fresh mozzarella, thinly sliced
  • fresh basil leaves for garnish

Stewed Grape Tomatoes:

  • 1 tablespoon olive oil
  • 1 cup grape tomatoes
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon sugar
  • pinch of dried oregano, optional

To make the fritters. combine the grated squash, green onions, garlic, flour, ricotta, Parmesan, lemon peel and egg; season lightly with salt and pepper.  If you are not good at eye-balling seasonings, you can fry a little bit of the batter in a bit of oil and taste that before proceeding.  You shouldn’t really taste raw egg.  The fritters can be made in advance and re-heated later.


Heat a little oil in a skillet, over medium heat.  Spoon the fritter batter into the skillet, 2 heaping tablespoons for each fritter.  They should be round and sort of flattened on top.  Cook until they start to brown around the edges, then turn and cook the other side until cooked through.


To make the stewed grape tomatoes:  Use a small saucepan and heat a little oil over medium heat.  Rinse the tomatoes, then place in the saucepan, stirring often.  Once the skins burst (you can help them along with your wooden spoon if you like), stir in the vinegar and sugar.  Stir until desired thickness.  Season with a pinch of oregano or other herb if you wish.  I used a pinch of dried oregano for looks.  The original recipe called for salt and pepper and stated that they took a long time to thicken.  I liked them fine without the salt and pepper and only cooked them around 5 minutes because I did not want the tomatoes to be too thick.

To assemble:  Place a fritter (re-heated if desired) on a small plate.  Top with a slice of mozzarella cheese.  Spoon on some stewed tomatoes and garnish with fresh basil, if desired.

Serves 4 as an appetizer; 2 a light lunch with perhaps a tossed salad.

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