Yes, summer squash. Stop making that face.
This is a simple recipe that makes a lovely brunch - or supper or lunch - and tastes so fresh. But it isn't crunchy. It has been so hot I've been making salads like crazy and I'm finally tired of crunchy. Also, I hadn't planned on blogging this so only took this sad picture. I'm including mostly for scale. Please don't judge the flavor by this photo.
Ingredients
- 2 C. shredded summer squash (zucchini, crookneck, pattypan, etc.) I had 4 smallish ones that made 2 cups
- 1.5 tsp salt - divided
- 1/3 - 1/2 C. flour of choice (I used coconut, but regular, oat, wholewheat, etc. would work)
- 1 or 2 beatten eggs to bind (I needed 2 with coconut flour as it is "thirstier" than regular flour)
- 1/2 tsp baking powder
- 1/4 tsp salt pepper
- Splashes of milk or water as needed
- Coconut oil, or oil of choice
- Suggested toppings: fried or poached egg, sour cream/plain Greek yogurt, avocado, salsa, roasted tomatoes, etc.
Directions
Put shredded squash in a colander and sprinkle with 1 tsp. salt. Toss to coat and let sit in sink about 10 minutes. Press moisture out with spatula and/or put in cheesecloth or kitchen towel and squeeze out moisture. You will be amazed at the reduction in squash mass. And you won't have soggy fritters. (Note: you could freeze at this point and thaw and make these anytime of year if you have a lot of these squash as many gardeners do.)
Put squash in a bowl and add other ingredients through pepper, adding enough milk or water just to have it moistened and holding together as a soft dough. Heat oil on in a frying pan or on a griddle to medium heat - I used a griddle. With hands, form dough into patties that are about 3" in diameter - give or take - and place on griddle. Cook about 3 minutes on each side and keep warm until ready to serve. Mine made 6 fritters.
I then fried an egg sunny side up to go on top and added salsa, Greek yogurt, and guac. My friend Andi and I ate it with sliced apples on the side (okay, something was crunchy.) And, of course, a 2012 LaVelle Trillogy. She thought she might be able to get her 1st grader to eat squash this way. High praise indeed.
I think it would also be good with a nice green salad or on a bed of arugula. I have had an abundance of my beloved arugula, but just make a huge batch of arugula pesto so didn't have any. (Andi, you should chiffonade sorrel on it for that kiddo. Okay, she is exceptional and likes sorrel.) As a side, it would be nice with poached or grilled salmon.
The fritters also reheated well for breakfast and I just made another egg. Mine didn't last this long, but I believe these would freeze well and reheat in the oven nicely.
In this moment, I am waking up, exploring, challenging, posting without good pictures, embracing all I love, being brave, and being true to myself. This is my very brave friend, Andi.
In this moment, I hope you are brave about what you put on your table, too.
