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 eggs
2/3 c. flour
1 cup corn meal
2 tsp. baking powder
salt
frying oil

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