Summer Squash and TomaProvence Fritters

Summer Squash and TomaProvence Fritters

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Summer Squash and TomaProvence Fritters

Serves 4


4 cups shredded crookneck squash

1 teaspoon salt

⅔ cup flour

2 eggs, beaten

⅓ cup sliced spring onions

2 cloves garlic, minced

¼ teaspoon cayenne

½ cup shredded Point Reyes TomaProvence (about 2 ounces)

Rice Bran oil (or other high heat oil)

Sour cream or aioli

Extra sliced spring onions for garnish


Put shredded squash in a colander in the sink and sprinkle with salt. Toss with your hands to distribute evenly.  Let sit 1-2 hours to expel excess moisture from the squash. Press squash down into colander to press out liquid.  Then, lay squash out in a single layer on a clean tea towel.  Roll and wring the towel to dry squash as much as possible. 


Transfer squash to a large bowl. Add flour, eggs, spring  onions, garlic, cayenne and TomaProvence. Stir until the mixture is combined.


Heat 4-6 tablespoons oil in large skillet over medium heat. Add about ¼ cup (of the squash mixture to the skillet. Cook about 3 minutes, pressing down with the back of a spatula. Flip and cook an additional 3 minutes or until golden brown. Remove to drain on paper towels.


Serve warm with sour cream or aioli and additional sliced spring onions for garnish.