Squash fritters are the seasonal appetizer you never knew you needed in your life. Easy to throw together and highly snackable, these fritters are worth turning on the stove for. Plus, there’s a buttermilk chive dipping sauce that you’ll want to dip everything into (or bathe in). Serve these to friends alongside cocktails (an aperol spritz perhaps?) or just munch on them solo with a glass of wine. Pick up some squash from the grocery store or farmer’s market and get frying.

Squash Fritters with Buttermilk Dressing

From Julia Turshen

• 1/2 cup buttermilk
• 2 tablespoons mayonnaise
• 1 tablespoon red wine vinegar
• 1 large clove garlic, minced
• 2 tablespoons minced fresh chives
• Kosher salt
• 1/2 cup flour
• 1 teaspoon baking powder
• 1 pound summer squash, coarsely grated
• 1 large egg, beaten
• 1/2 cup vegetable oil, for frying

Whisk together the flour, 1 teaspoon salt and baking powder.  Place the grated squash in a piece of cheesecloth and wrap it up tightly. Wring out the liquid over the sink. Squeeze real hard since the less moisture in the fritters, the crispier they’ll be! Heat 1/4 cup oil in a nonstick frying pan over medium-high heat. Once the oil shimmers, drop in tablespoonfuls of the squash mixture and flatten slightly with the back of a spoon. Cook for 3 minutes and then flip over and cook for about 2 more minutes until nicely browned. Transfer to a paper towel lined plate and sprinkle with salt. Continue to fry the remaining fritters adding more oil to pan.

Whisk together the buttermilk, mayo, red wine vinegar, garlic, chives and 1/2 teaspoon of salt. Serve alongside fritters.