- 2 medium yellow squash, shredded
- 1 egg, beaten
- 1 cup flour
- 1 tsp salt
- 2 tsp baking powder
- 2 tsp sugar
- Vegetable oil
- In a large bowl, combine shredded squash, egg, flour, baking powder, and sugar. Mix well.
- Heat a small amount of oil, over medium heat, in skillet so that the bottom of pan is covered.
- Drop batter by the tablespoon into the hot oil. Brown on each side. Drain on paper towels once removed from oil.
Handling & Storage
A summer variety, yellow squash should be firm and free of blemishes.
Refrigerate in a plastic bag for up to a week.
When ready to use, wash and trim the ends. Do not peel.
Total Fat: 1.1 g
Saturated Fat: 11 g
Trans Fat: 0.0 g
Cholesterol: 27 mg
Sodium: 406 mg
Total Carbohydrates: 20.3 g
Dietary Fiber: 1.3 g
Sugars: 2.6 g
Protein: 3.9 g
*Vegetable oil for frying not calculated.
**Can be served with butter, honey, or jam.