Squash fritters are a great meatless entree. You can serve them as you would tuna patties, or halve them and serve in a hoagie roll for a satisfying sandwich. This recipe is different from most in that you don't cook the squash first and that the fritters are pan-fried, rather than deep fried. An electric skillet makes the frying go quickly. They freeze well; separate them with waxed paper first.
For 2 fritters:
1 summer squash, grated
1 zucchini, grated
1 red onion, finely chopped
2 eggs, beaten
1/2 cup milk
1 cup flour
1 1/2-2 cups cornmeal
1 t baking powder
1 t salt
1/4 t pepper
pinch of curry powder
Oil for frying
Combine vegetables in a large bowl. Press all the water out.
Combine the dry ingredients in a second bowl.
Add milk/egg to squash. Fold in flour, adding more cornmeal if necessary. Fry in skillet until golden brown on both sides.
2 comments:
This looks yummy!
No sunflower seeds needed? :) Can you tell me how many they make? If it only makes a couple, would I really multiply all the ingredients? For example, if I tripled the squash, would I triple everything else? Thanx for your yummy ideas for these 40 days of Lent!
I think this recipe makes about 8 1/3 cup size patties.
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