Squash-Jalapeño Fritters

Southern Living
3 dozen


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2 cups mashed cooked yellow squash
2 large eggs, lightly beaten
1 small onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup round buttery cracker crumbs
1 jalapeño pepper, seeded and chopped
Vegetable oil


Process first 8 ingredients in a food processor until smooth, stopping to scrape down sides.

Pour oil to a depth of 2 inches into a large Dutch oven; heat to 375°. Drop batter by tablespoonfuls into hot oil; fry fritters, in batches, 1 minute on each side or until golden. Drain on paper towels.

Created date

October 2003