David Venable, the most popular host on QVC, has a reputation for comfort food in its most cheesy, porky forms. But he is also a son of the South, and loves his summer vegetables. This recipe shows off his appreciation of both and is a delicious way to use up summer squash. It might seem daunting to peel 20 cloves of garlic, but you can make quick work of it by smashing the unpeeled cloves lightly with the side of a knife. The papery part will be easy to remove, and the cloves will still roast up mellow and soft. The resulting sauce is also excellent on sandwiches.
Ingredients
For the garlic dipping sauce:
- 20 garlic cloves, peeled (about 2 heads)
- Extra-virgin olive oil
- 1 cup mayonnaise
- 3 tablespoons lemon juice
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup chives, minced
For the fritters:
- 1 ¼ cups all-purpose flour
- ¾ cup shredded white Cheddar
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 large eggs
- ¾ cup cold beer
- 1 cup grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes
- 1 cup grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes
- 1 small yellow onion, halved and thinly sliced
- ½ cup canola oil, for frying
- Nutritional Information
Nutritional analysis per serving (18 servings)
231 calories; 19 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 30 milligrams cholesterol; 373 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 18 fritters
Preparation
Prepare the dipping sauce:
- Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.
- Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.
Prepare the fritters:
- Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion.
- Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.
1 hour, 25 minutes
Dining and Cooking