Tuesday, July 24, 2012
Summer Squash Fritters
I think I have summer squash growing out of my ears. Look closely. See it?
Now I'm not complaining, especially since I found I could use all that squash to make these tasty fritters. Even better I can either prep and freeze the squash or the whole fritter depending on freezer space and time.
Summer Squash Fritters:
3 or 4 summer squash
1 small onion
2/3 c. flour
1 cup corn meal
2 tsp. baking powder
Chop summer squash into small cubes. Drop into a pot of water making sure squash is covered. Bring to a boil and simmer until tender. Drain and cool.
Finely chop one small onion.
In a deep frying pan heat your choice of frying oil. I use a combination of olive and canola. Oil should be about 1 inch.
Slightly beat eggs. Add onion, corn meal, flour, and baking powder and stir. Measure two cups of cooked squash and add to mixture. Stir until a lumpy batter is formed. Any remaining squash can be stored in the freezer. (It hides well in chunky spaghetti sauce, but sshhh....).
Drop batter into oil by heaping tablespoons. I used a large cookie scoop. Frying until browned turning as necessary.
Drain on a paper towel and sprinkle lightly with salt.
I flash freeze these fritters on a tray and then transfer to a ziploc freezer bag. Thaw and reheat in a warm oven or microwave.
Hmmm... I seem to have a thing with frying my veggies lately.
Linked to: Tasty Tuesday at Balancing Beauty and Bedlam
Delicious Dishes at It's a Blog Party
Posted by Kristin at 10:04 AM