Recipe from “In the Kitchen and David: QVC’s Resident Foodie Presents Comfort Foods That Take You Home”
Adapted by Kim Severson
- Total Time
- 1 hour, 25 minutes
- Rating
- 4(621)
- Notes
- Read community notes
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. —Kim Severson
Featured in: QVC’s David Venable: The Man Who Helps America Cook
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Ingredients
Yield:About 18 fritters
- 20garlic cloves, peeled (about 2 heads)
- Extra-virgin olive oil
- 1cup mayonnaise
- 3tablespoons lemon juice
- 1teaspoon kosher salt
- ¼teaspoon ground black pepper
- ¼cup chives, minced
- 1¼cups all-purpose flour
- ¾cup shredded white Cheddar
- 1teaspoon kosher salt
- 1teaspoon ground black pepper
- 1teaspoon garlic powder
- 2large eggs
- ¾cup cold beer
- 1cup grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes
- 1cup grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes
- 1small yellow onion, halved and thinly sliced
- ½cup canola oil, for frying
For the Garlic Dipping Sauce
For the Fritters
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)
282 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 9 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 223 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Prepare the Dipping Sauce
Step
1
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.
Step
2
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
Step
3
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.
Step
4
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.
Ratings
4
out of 5
621
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Cooking Notes
Ashley
Made a keto-friendly version by subbing almond flour for all purpose flour. Also added a chopped shallot and some garlic to the batter and some extra cheese since I didn't plan on making the sauce. Fried in coconut oil. SUBLIME. Super flavorful, great option when you're craving some crispy starch.
quaasam
Adding 1 tabsp of fresh italian parsley and 1 teasp of dill
improves taste. Easy and simple.
McDonaldco
There is an easy way to peel 20 garlic cloves. Smash the head on the counter to separate the cloves. Place the unpeeled cloves in a medium metal mixing bowl. Invert a similar sized bowl on top. Hold the 2 bowls together and shake like crazy for a minute or so. Most of the cloves should be peeled. Remove the peeled ones and repeat the process with the rest.
Abigail
I made this last night and it turned out great!
When I went to make the dip, I noticed I had only a half cup of mayo, so I used low fat Greek yogurt for the other half cup. The flavor of the dip was stronger than it likely is normally, but it was great -- healthier, too!
Ellen
Seltzer could be used in place of the beer. Like the beer, it provides liquid to make the batter and carbonation to keep it light.
Eric Phillips
The first time I made this I roasted the garlic as directed, but it turned out overdone. The second time I just sliced the tops off two heads of garlic, placed on foil, drizzled generously with olive oil and salt, wrapped it up and roasted 40 minutes at 350. When cooled, squeezed into a bowl and proceeded as directed. This seemed easier, and the results were fantastic. This is a great recipe!
Cathy
You can "roast" the garlic on the stovetop. Place in a small pan, cover with olive oil, Heat until to just starting to bubble, lower heat, and cook over very low heat until garlic is slightly golden and softened throughout. No need to heat the oven.
Chef55
After making this several times (since it is our kids' declared favorite food), I used it as a base recipe to clean out the fridge and used open bags of shredded cheese and roasted corn (which I shaved off the cob). They were no less delicious.
AG
Added 1/2 cup of onions - kinda taste like yummy summer latkes!
Eddie
I didn't have summer squash, so I substituted that with half a cup grated carrot and half a cup zucchini.
The dip seemed a bit heavy, to me. Next time I'll probably change half the mayo to sour cream or yogurt.
However, very nice stuff, although I prefer it at room temperature, not hot.
Kate
All purpose gluten free flour would be a good substitute, straight rice flour may cause the edges to burn quickly when they are fried. Make sure to substitute gluten free beer as well!
ciaobella
Too much mayo for me. subbed half sour cream. Also tried with Greek yogurt. Adjusted amounts and added other veggies to the fritters. Liked the idea as a summer appetizer.
Lynne
Made the sauce. Under time constraints, so used garlic-inflused oil and a little garlic powder instead of the roasted garlic. We really liked the sauce. Very flavorful.
Thought the fritters were very bland. Should have added herbs, as quaasam recommended. Cheese not at all noticeable. Think a stronger flavored cheese, like parmesan or romano, would have been much better.
Doubt I'll make the fritters again, but might keep the sauce recipe and use with crudités.
Robert Laflèche
Typo: "was drawn by the combination ..."
Addendum: even better the next day. Will make again for sure..
Robert Laflèche
Never heard of Mr Venable. Must be the only one!
But couldn't help but try this one out. Was down by the combination of ingredients. Did not find yellow squash so used 2 cups of zucchini. Otherwise followed the recipe. Turned out quite good.
Enjoyed by all.
Barbara Grant
Used half gruyere instead of cheddar, added some lemon zest to sauce/substituted sour cream. Still needs a bit of something else - maybe goat cheese or feta in the sauce. But lovely way to use zucchini/squash!
cynthia
A surprise hit! Dairy allergy so used vegan cheddar - still great. Didn’t feel like roasting garlic, used a couple of cloves of raw - still great. Had a bunch of bumpy yellow squash given to us by kind neighbor - still great. Wonderful recipe and enjoyed by all. Would absolutely make again.
julia
This was a terrific recipe. I followed some of the suggestions here, and almost doubled the cheddar amount. I used yellow summer squash from the garden only. I pan cooked the garlic for the aioli. We serve this for a July 4 celebration along with a lot of other food. It was gobbled up right away! I will definitely make this one again.
Jessica
Make fritters using a teaspoon not a tablespoon. Smaller is better.
Carlotta
These came out delicious and crispy. I scooped the seeds out of the zucchini/squash b/c that's where the moisture comes from. Delicious.
Karen
Good. I liked the dipping sauce. I could taste the beer in the fritters! Next time I might dice some of the squash to give the fritters more texture instead of grating all of it. Anyway it was very good. Thanks.
Zapes
This fritter recipe is basically a savory pancake with some grated squash. The batter overpowers the vegetables. Not nearly as good as “Tender Zucchini Fritters with Green Goddess Dressing” over on Epicurious.
Suzanne
I made this recipe as written. Loved it! A fritter reheated with a little bit of sauce and an egg on top the next day was great leftover. Next time I make this, I will roast the garlic heads rather than cloves individually, and chop the onion. I may add other veggies I may add other grated veggies from the fridge.
Christy
The fritters were great- pretty crispy and nicely savory. I liked the bits of cheddar and onion that were mixed throughout. Honestly it could use even more cheddar.I thought the dip was too salty and garlicky. I wanted something more tangy and acidic to cut through the savoriness of the fritters. I think a yogurt sauce with a little pounded garlic mixed in would be better.
Jessica
Centers were too soft. Increase flour decrease beer. Maybe more cheese.
Jessica
Centers were too soft. Add a little flour to squash before mixing in. Reduce beer to half cup. Maybe increase cheese?
David P
the dip is too salty, i'd cut the salt down; otherwise this was a very good recipe
AC
Delicious - had to substitute asparagus for the zucchini and it worked.
Jennifer W
This sauce is incredible - if you make the sauce the day before - the fritters come together quickly for a relatively simple prep recipe. Amazing recipe and a great use for all that extra squash in the summer months! You could use this sauce on many other things - including as a spread for sandwich!
Austen
BEST EVER!!! Just used pre-minced garlic. And can try Greek yogurt instead of mayo next time.
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