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Jul. 7, 2020 | Tuesday
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Cooking with Collin: Local Summer Squash Fritters
Local Summer Squash Fritters. (Supplied)

Collin Goodine / Special to The Lake Report

The last few weeks of October are here and so to is the last of the local zucchini and summer squash being plucked form most gardens. This marks the end of the softer fruits and vegetables, making room for the tougher fleshed, harder root vegetables that we love to enjoy though the winter months.

The recipe below will allow you to enjoy a warm appetizer before dinner or a snack at the next family gathering.

Local Summer Squash Fritters


3 cups All-purpose flour

2 cups Cornmeal

1 cup Masacorn flour

3 tsp Baking powder

2 tsp Salt (kosher sea salt)1 tbsp Chili flakes

1 litre Buttermilk

2 1/2  cup grated Zucchini or summer squash, local if available (squeezed)

1 tbsp Chopped herbs (thyme, parsley and chives)

1 tsp Garlic puree

2 litres Canola oil (for frying)


Add all dry ingredients together in a bowl. Add buttermilk, mix well with a wooden spoon or thick wired whisk. Fold in squash (grated), herbs and garlic. Note: Thin out with water if necessary.

Heat oil to 350F (use candy thermometer). Carefully scoop or spoon teaspoon-size portions of batter into the oil. Fry until middle is cooked and outside is golden (about 3-4 minutes ). Remove and place on paper towels to drain any excess oil.

Serve with your favourite dipping sauce.