Summer Squash Fritters with Garlic Dipping Sauce

Ingredients

• 2 garlic heads
• peeled
• Extra virgin olive oil
• 1 cup mayonnaise
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 cup minced fresh chives
• 1 1/4 cups all purpose flour
• 6 ounces (3/4 cup) shredded white Cheddar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 2 large eggs
• 1 cup cold beer
• 1 cup grated zucchini
• 1 cup grated yellow squash
• 1 small onion
• halved and thinly sliced
• 1/2 cup canola oil for frying

Instructions

1. To make the dipping sauce, preheat the oven to 375F.
2. Put the garlic cloves in a small baking dish and add enough olive oil to cover them completely.
3. Roast until the garlic is soft and golden, about 30 minutes.
4. Remove from the oven and allow the garlic to cool.
5. Strain, but dont discard, the oil from the garlic.
6. Transfer the cooled garlic to a food processor.
7. Add 1 tablespoon of the reserved garlic oil, the mayonnaise, lemon juice, salt, and pepper.
8. Pulse until the mixture is smooth.
9. Transfer the sauce to a bowl and stir in the chives.
10. To make the fritters, combine the flour, cheddar, salt, pepper, and garlic powder in a large bowl.
11. In a separate bowl, gently whisk the eggs and beer.
12. Pour the egg mixture into the flour mixture and stir until combined.
13. Stir in the zucchini, yellow squash, and onion.
14. Heat the canola oil in a large, heavy-bottomed skillet over medium-high heat.
15. Drop about 6 individual tablespoons of batter into the oil and fry until they are golden-brown, 2 to 3 minutes per side.
16. Remove the fritters to paper towels to drain.
17. Repeat with the remaining batter.
18. Serve hot with the sauce on the side.