Pan-fried Squash Fritters
In my eternal quest to turn our healthy CSA bounty into something less healthy, I set out to make some squash fritters recently with some Magda squash and Benning's patty pan squash we got from our fabulous CSA farm, Tecolote.
I used this recipe as a base, but since I had no idea how large the original recipe author's squash were, I sort of winged it on the proportions. I just love a forgiving recipe, don't you?
I started with this much squash:
Shredded it up in my brand new food processor (yay!), along with a small spring onion, also from Tecolote:
Added in two eggs, a cup of shredded cheddar cheese, and a whole cup of flour. The recipe calls for only 1/4 c of flour and suggests that the batter will be "almost a dry mix" at this point. But even after a full cup of flour, it wasn't even close to being dry. So I did what most home cooks would do; I cheerfully ignored the recipe and started frying flattened spoonfuls in a skillet with a little peanut oil.
It worked.
Mission un-healthify squash, complete.
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My boss told me something I'll never forget. "If deep frying vegetables is the only way you'll eat vegetables, then you deep fry your vegetables!" That is now my take on unhealthifying veggies. ;)
ReplyDeleteP.S. That was me from Dishcrawl following you on twitter!
Yes, I agree with Linda! Yum!
ReplyDeleteThose look so good-- I can't wait to get squash from my dad's garden this summer so I can try them!
ReplyDeleteA good way to get a bunch of the moisture out of the squash is to put the grated squash on a sturdy plate, place a matching plate on top, hold upright them over the sink, and squeeze the plates together as hard as you can. I suspect if you salted the grated squash a bit and let it sit for a half an hour before you squeeze it, you could get most of the liquid out. But, as optimista says, even if you don't get most of the moisture out, the result is still eminently edible.
ReplyDeleteGrated summer squash hold an amazing quantity of liquid. My first time, I didn't know this either, and kept adding flour, ending up with flour fritters with bits of summer squash. The outcome becomes predictable, as I found, when the squash are dried first. I squeeze them in paper towels and add some moisture back with buttermilk.
ReplyDeleteThat looks amazing!!!
ReplyDeleteMmm looks so good! I never think about eating squash this way. I'm inspired!
ReplyDeleteWow, Michelle, those look delicious. I've never been a squash fan, but I think I may give these a try.
ReplyDeleteI forgot to put in my first post that, in my experience, there is a big difference in the water content of green and yellow squash, yellow having much more liquid. My results with yellow squash are inconsistent, because it's hard to squeeze all the water out. So, for fritters that are just as good and require little or no squeezing, I recommend zucchini. You can dress it up with a chicken broth/milk gravy with shredded chicken.
ReplyDelete