Garlicky Summer Squash Fritters

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About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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13 thoughts on “Garlicky Summer Squash Fritters”

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  1. These sound wonderful! “I want two Mom!” Me too!

    A cheese cloth might work for removing the water too?

  2. Fabulous recipe! I like the addition of garlic and chili. I might add some herbs too. Thanks for this well-demonstrated video.

  3. My sister has squash coming out of her ears. I just mailed her this link. She’d love these! They look delicious!

  4. Is it possible to print the recipes as well as the video? Out here in the boonies, it’s still Groks-ville… yep, hard to believe but some people STILL have dial-up service (some days, I’m lucky to 24k!) and I can’t watch the videos.

  5. Thanks for the nice feedback, everyone. 🙂

    Hi Jenny, a lot of people where I live can’t get high speed internet, either. I guess I got lucky! Here’s the recipe from my blog.

    1 lb summer squash
    1 tsp salt
    1 egg, beaten
    2 cloves garlic, chopped, pressed, whatever
    2 tbsp parsley, chopped fine
    ¼ tsp chipotle chili powder
    1/2 cup almond flour
    pepper
    ¼ c. coconut oil, plus a little more as needed for frying

    Grate the squash through the large holes of a cheese grater and combine with the salt. Let sit for 10 – 15 minutes to allow the salt to draw the moisture from the squash. By the handful, squeeze out as much of the water from the squash as you can and spread on a paper towel or absorbent kitchen towel. When you’ve squeezed all the squash, use the towel to press more liquid from the squash. Transfer the squash back to the bowl and combine with the egg, garlic, parsley, chipotle chili powder, almond flour and pepper. Heat the coconut oil in a large pan until hot. Drop 3 to 4 large spoonfuls of the squash mixture into the oil and press down gently to form little pancake shapes. Let cook for a minute or so until the fritters brown around the edges and are sturdy enough to be flipped over without too much trouble. Flip them over and continue cooking until nicely browned – another 30 seconds to 1 minute. Transfer to a paper towel and repeat with the remaining squash, adding more oil and adjusting the heat as needed.

    Yield: 8 – 10 fritters

  6. These sound great… i bet i can get my kids to eat them after I show them your kids digging into them…

  7. I made these last night with a combination of zucchini and butternut squash. They were wonderful!

  8. These were awesome! I forgot the garlic though. Anyone have any idea what the macros are on these?

  9. I just made these tonight and OMG were they AMAZING! My husband and I fought over the last one on the plate. I will definitely make these again and change up my squash on occasion. Excellent Recipe!

  10. Attempts to view this video produces a message that it is “private.” Is there a way to either make it available again, or otherwise provide the recipe?