Yield: 12 fritters.
4 yellow squash
1 small sweet onion
1 cup extra-sharp Cheddar cheese, shredded
2 large eggs
1 teaspoon canola oil
¼ teaspoon ground cayenne pepper
1 teaspoon salt, plus more to taste
¼ cup all-purpose flour
¼ cup yellow cornmeal
Canola oil, for frying
Using a cheese grater, grate the squash and onion into a mixing bowl. Add the cheese, eggs, oil, cayenne pepper, and salt. Mix until well blended. Add flour and cornmeal. Blend ingredients together, taking care not to overmix.
Heat oil in skillet until it reaches 350°. Drop spoonfuls of the squash mixture into the hot oil. Fry fritters for 2 to 3 minutes on each side, or until golden brown, using a spatula to turn. Remove fritters from skillet and place on paper towels. Add salt to taste.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
