Squash Fritters

  1. In a large bowl, mix together the squash, onion, eggs, bell peppers, Colby Jack cheese, milk, cornmeal and flour. Season with salt, pepper, garlic powder, onion powder, cumin, paprika and cilantro.
  2. Heat about 1 tablespoon of butter and vegetable oil in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more oil and butter to skillet as needed, and continue with remaining batter.


  • 3-4 medium to large squash, grated
  • 1 small red onion, chopped
  • 1 small chopped yellow or red bell pepper
  • 1/2 cup of chopped cilantro
  • 1/2 cup of flour
  • 1/2 cup of cornmeal
  • 2 eggs, beaten
  • 1/2 cup freshly grated Colby Jack cheese
  • salt and pepper to taste
  • garlic powder to taste
  • onion powder to taste
  • cumin to taste
  • paprika to taste
  • 2 Tablespoons Real Butter

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