There comes a moment every summer when the markets are suddenly awash in yellows and greens, as the summer squash harvest begins. But what begins as glee can turn to glut, and we find ourselves struggling to use up all of the zucchini, cousas, zephyrs, and pattypans (all summer squash varieties!) that looked so cute at the farmstand.
In times of squash surplus, we made fritters. You can make a batch with any member of the summer squash family—or a mix of different varieties—and serve them as a summery starter (perhaps with some yogurty dip) or top them with dressed salad greens for a light lunch or supper. Our recipe is similar potato latkes, with the addition of cornmeal for extra crunch.