If you found this page while searching for a homemade Bounty chocolate bar, let me clear that up right away. This article is not about a sweet coconut candy bar. It is about a savory recipe that deserves just as much attention: Summer Squash Fritters With Garlic Dipping Sauce.
The recipe below is the one I make when the garden gives me more zucchini and yellow squash than I can keep up with. The fritters are crisp around the edges, tender in the middle, and the garlic dipping sauce is the kind you will want to spoon over everything.
The recipe comes from NYT Cooking, adapted by Kim Severson from David Venable’s comfort food cookbook. It makes about 18 fritters. The batter uses shredded white Cheddar, cold beer, zucchini, yellow squash, and onion. The sauce gets its mellow richness from roasted garlic, mayonnaise, lemon juice, and chives.
Total time is 1 hour 25 minutes. The source does not break down prep and cook separately, but the steps below move quickly once the garlic is in the oven.
If you are looking for a homemade Bounty chocolate bar, this is not the recipe. But if you need a crisp, savory way to use up summer squash, you are in the right place.
I kept the search heading as it appeared in the mix up, but the method below is for the summer squash fritters, not a candy bar.
Quick tip: lightly smash the unpeeled garlic cloves with the side of a knife before peeling. The papery skin comes off easily, and the cloves still roast up mellow and soft.
For the garlic dipping sauce:
20 garlic cloves, peeled, about 2 heads
Extra virgin olive oil, enough to cover the garlic
1 cup mayonnaise
3 tablespoons lemon juice
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup minced chives
For the fritters:
1 1/4 cups all purpose flour
3/4 cup shredded white Cheddar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 large eggs
3/4 cup cold beer
1 cup grated zucchini, drained on paper towels 15 minutes
1 cup grated yellow squash, drained on paper towels 15 minutes
1 small yellow onion, halved and thinly sliced
1/2 cup canola oil, for frying
Follow these steps:
Heat the oven to 375 degrees F. Put the garlic cloves in a small baking dish and add enough olive oil to cover them. Roast until the garlic is soft and golden, about 30 minutes. Let it cool.
Drain the garlic and reserve the oil. Transfer the garlic to a food processor. Add 1 tablespoon of the reserved oil, the mayonnaise, lemon juice, salt, and pepper. Puree until smooth. Spoon the mixture into a bowl and stir in the chives. The remaining reserved oil can be saved for another use.
In a large bowl, combine the flour, Cheddar, salt, pepper, and garlic powder. In a separate bowl, gently whisk the eggs with the cold beer. Pour the egg mixture into the flour mixture and stir until just combined. Stir in the drained zucchini, drained yellow squash, and sliced onion.
Heat the canola oil in a large heavy skillet over medium high heat. Drop about 1 tablespoon of batter into the oil for each fritter. Fry 6 fritters at a time until golden brown, 2 to 3 minutes per side. Remove them to paper towels to drain. Serve hot with the garlic sauce on the side.
Component
Method
Temperature
Time
Garlic dipping sauce
Roast
375 degrees F
About 30 minutes
Fritters
Fry
Medium high heat
2 to 3 minutes per side
Serve the fritters hot with the garlic sauce on the side. I like to put a small bowl of extra sauce on the table because it disappears faster than the fritters.
Notes
Peeling 20 garlic cloves feels like a lot, but the knife trick makes quick work of it. The roasted cloves turn soft, golden, and much sweeter than raw garlic, so do not be tempted to skip the roasting step.
Draining the grated zucchini and yellow squash on paper towels for 15 minutes is important. It removes extra moisture and helps the fritters stay crisp instead of turning soggy in the hot oil.
The garlic dipping sauce is excellent on sandwiches, so save any extra in a covered container in the refrigerator. The reserved roasted garlic oil can also be used for vinaigrettes or for dipping bread.
Nutrition note: The source provides an Edamam estimate per serving of 254 calories, 10 grams carbohydrates, 3 grams protein, 22 grams fat, 4 grams saturated fat, 1 gram fiber, 1 gram sugar, 180 milligrams sodium, and 30 milligrams cholesterol.
When I bring these to a table with a crowd, I double the sauce. It is that good, and the extra can be used on sandwiches the next day.
FAQs
How do you make crispy summer squash fritters?
To make crispy summer squash fritters, start by grating the zucchini and yellow squash and draining them on paper towels for 15 minutes to remove excess moisture. Combine flour, shredded white Cheddar, salt, pepper, and garlic powder, then fold in a mixture of eggs and cold beer along with the drained vegetables and sliced onion. Fry tablespoon-sized portions in canola oil over medium-high heat for 2 to 3 minutes per side until golden brown.
What is the best garlic dipping sauce for these fritters?
The best garlic dipping sauce is a roasted garlic aioli made by roasting 20 peeled garlic cloves in olive oil at 375°F until soft and golden, about 30 minutes. Puree the roasted garlic with 1 tablespoon of the reserved oil, 1 cup mayonnaise, 3 tablespoons lemon juice, 1 teaspoon kosher salt, and ¼ teaspoon black pepper, then stir in ¼ cup minced chives. This sauce can be made ahead and refrigerated for up to a week.
How do you remove moisture from zucchini for fritters?
The most effective way to remove moisture from zucchini for fritters is to grate it and let it drain on paper towels for 15 minutes before adding it to the batter. Some home cooks also sprinkle the grated squash with a little salt and let it sit for 15 to 20 minutes, then squeeze out the liquid with a clean kitchen towel. Removing excess moisture is essential to prevent soggy fritters.
Can you make gluten free summer squash fritters?
Yes, you can make gluten free summer squash fritters by substituting the all-purpose flour with a one-to-one gluten free all-purpose flour blend. The rest of the ingredients, including the shredded white Cheddar, eggs, and cold beer, remain the same. For a lower-carb option, almond flour or coconut flour can be used, but you may need to adjust the liquid as these flours absorb moisture differently.
What Is Bounty Chocolate Recipe Bounty Bar? If you found this page while searching for a homemade Bounty chocolate bar, let me clear that up right away.
Total Time:85 min
Yield:About 18 fritters 1x
Ingredients
Scale
FOR THE GARLIC DIPPING SAUCE 20 cloves garlic, peeled (about 2 heads) extra-virgin olive oil, enough to cover garlic cloves 1 cup mayonnaise 3 tablespoons lemon juice 1 teaspoon kosher salt ¼ teaspoon ground black pepper ¼ cup chives, minced
FOR THE FRITTERS 1 ¼ cups all-purpose flour ¾ cup shredded white Cheddar 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 2 large eggs eggs ¾ cup cold beer 1 cup grated zucchini, about one 6- to 7-ounce zucchini, drained on paper towels 15 minutes 1 cup grated yellow squash, about one 6-to 7-ounce squash, drained on paper towels 15 minutes 1 small yellow onion, halved and thinly sliced ½ cup canola oil, for frying
Instructions
PREPARE THE DIPPING SAUCE 1-Heat oven to 375 degrees, put garlic: Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool. 2-Drain garlic, reserving oil: Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.
PREPARE THE FRITTERS 3-Combine flour, Cheddar, salt, pepper and garlic: Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion. 4-Heat canola oil in a large heavy-bottomed: Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.
Last Step:
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