Brave New World: Summer Squash Fritters Edition

Have you ever been so tired you rested your eyes for a minute and realized the year is practically over and you aren't sure what happened? Yeah, no more resting for me! There is too much in this world to explore. Like summer squash.

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.