Summer Squash Fritters With Pesto Goat Cheese Dipping Sauce Recipe
Prep Time:
15 minutes
Cook Time:
16 minutes
Servings:
4 Servings
Ingredients
  • 1 cup grated yellow squash
  • 1 cup cannellini beans, drained
  • 1 cup flour
  • 1 egg
  • 2 cloves garlic, grated
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil, for frying
  • 4 ounces crumbled goat cheese
  • ¼ cup milk
  • 2 cups basil
  • ¼ cup pine nuts
  • 1 clove garlic
  • 2 teaspoons lemon juice
  • ¼ cup olive oil
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Directions
  1. In a large bowl, combine the yellow squash, cannellini beans, flour, egg, garlic, salt, and pepper.
  2. Use your hands to combine the mixture until a thick batter forms.
  3. Heat the oil in a skillet over medium heat.
  4. Using a 1 ½-inch cookie scoop, scoop fritters into the hot skillet, working in batches as needed. Flatten each fritter into a ½-inch disc.
  5. Cook until browned, flipping once, about 2 to 3 minutes per side.
  6. Remove the fritters and drain them on paper towels.
  7. To make the dipping sauce, first make the whipped goat cheese. Add the goat cheese and milk to a food processor.
  8. Blend the goat cheese until smooth.
  9. Remove the goat cheese to a bowl and set aside. Wipe the processor clean and blend the basil, nuts, garlic, and lemon juice in a food processor until chopped.
  10. Slowly add the olive oil while running the processor until the pesto is emulsified and smooth.
  11. Pulse in the Parmesan, salt, and pepper until combined.
  12. Swirl the pesto into the whipped goat cheese.
  13. Serve the fritters with whipped pesto goat cheese on the side.