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Summer Squash Fritters with Herb Aioli


4 medium/large summer squash

1/4 cup Parmesan, grated

1 teaspoon garlic powder

1 teaspoon onion powder

2 eggs


4 tablespoons oat flour (about 3/4 cup oats, blended fine)

Vegetable oil for frying

4 large cloves garlic

Fresh herbs, chopped

Olive oil


  1. Grate the squash using a cheese grater or food processor. Using cheesecloth or a clean kitchen towel, squeeze out as much liquid from the squash as you can.
  2. Mix drained squash with grated Parmesan, garlic and onion powders, and eggs with a pinch of salt. Slowly add in the oat flour until the mixture holds together well.
  3. Heat a skillet on high then add a thin layer of vegetable oil. Once the oil is very hot, reduce heat slightly and drop in heaping tablespoon-size balls of mixture. Wait about 2 minutes, then gently press down on the tops of the fritters to help shape them.
    After about 5 minutes, or when the bottom is golden brown, flip fritters and cook 5 minutes more.
  4. Meanwhile, with mortar and pestle, crush garlic with a pinch of salt and process until smooth. Add chopped fresh herbs and continue processing. Drizzle olive oil to achieve desired viscosity, season as needed.
  5. When fritters are done, transfer to paper towel to drain excess oil.
  6. Serve drizzled with aioli.