Here's a quick and easy summer treat: Squash fritters

I have fond memories of watching dad create magic with the electric skillet.

In the summertime he’d run an extension cord from our kitchen to a picnic table on our patio. He'd get out that skillet and the creativity began. I don't think there was anything he couldn't figure out how to cook in that skillet.

Life was simpler then. I was happy as a clam to hang out with my dad on the patio in the summers.  We’d enjoy a cup of coffee or two before the cooking commenced.

One of the standouts for me were the zucchini fritters. They were like little pancakes. He'd make some savory and some slightly sweet. I liked them both but discovered I like them just slightly sweet, drizzled with honey the best.

He used zucchini, but I have an abundance of summer yellow squash as well, so I used both kinds to give me the two colors of squash flesh.

I've adjusted his recipe a little to include draining the squash. He didn't do that. Squash is full of water. You will grate it, salt it and then wring out the water before using it.

Dad used more oil than I'll use. You only have to just cover the bottom of the skillet.

I didn’t use an electric skillet because I don't have one but I’ll use a skillet on my electric stove. Close enough.

These lovely little mini veggie pancakes make a good side for dinner or a standalone for lunch. You could even have them for breakfast and top them with your favorite jam or syrup.

Summer squash fritters

3 cups grated summer squash, such as yellow crookneck, zucchini

1 egg

1/4 cup finely diced onion

1 teaspoon salt, divided

2 cloves minced garlic

2 teaspoon fresh dill, chopped

2 teaspoon fresh parsley, chopped fine

1 teaspoon baking powder

1 tablespoon cornstarch

1/3 cup fine cornmeal

3 tablespoon peanut oil or your favorite cooking oil

You could top these with a drizzle of ranch dressing or a creamy dill dressing.

Directions:

Grate zucchini using a box grater. Dice the onion really fine. Lay a tea towel on your counter and spread the shredded zucchini and onions on it. Sprinkle with 1/2 teaspoon salt. Leave it for 5 minutes. Then wring it out to rid it of as much excess water as you can.

Whisk egg, 1/2 teaspoon salt, garlic, parsley and dill together in a large bowl till combined. Fold in the zucchini and onion. Combine cornmeal and baking powder and cornstarch in a small bowl. Mix well and add to the bowl with the vegetables. Stir together until everything is combined well.

Heat oil in a large nonstick skillet over medium heat. Once the oil is hot, scoop about 2 tablespoons of the batter into the skillet (I used a small ice cream scoop for uniformity). Flatten a little with a spatula to make a “cake.” Repeat until you have up to six in the skillet. You don't want to overcrowd the skillet.

Cook on each side until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate.

Optional: Top with any creamy salad dressing you like, such as ranch or a creamy dill.

For a slightly sweeter kind of “cake,” add 3 tablespoons of sugar and 1/4 teaspoon cinnamon to the batter. Omit onion, garlic and herbs. Fry as directed. After removing the cakes from the skillet, dust with 10x powdered sugar or drizzle with honey.

Sweet, tart, versatile, portable — what more could you want from a fruity summer dessert?

Melinda Malott of Williamsport is a self-taught baker and cook. Follow her on Instagram @Melindaluvs2bake.

This article originally appeared on The Herald-Mail: Fry up summer zucchini squash fritters for side