Summer Squash Fritters with 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

 

1¼ 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

 

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. 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.