Sacramento Digs Gardening: Squash and carrots team in flavorful fritters
What can you do with the last squash of summer? So often, these latecomers are over-sized or thick-skinned. (And you've exhausted your squash recipes and your family's appetite.)
This adaptable recipe can use any kind of summer squash – yellow crookneck, patty pan, zucchini or hybrids. Grated carrot adds color and crunch.
Full size, these fritters make a tasty side dish to salmon, chicken or pork. Or make them a vegetarian entree.
Top with a little sour cream or plain yogurt, if desired, along with more chopped chives.
Perfect for dipping, mini-fritters are kid-sized – sort of like little veggie nuggets. They also make good appetizers. Serve with ranch dressing or plain yogurt.
End-of-summer squash fritters
Makes 4 fritters or 12 mini-fritters
Ingredients:
1⁄2 cup grated carrot
1⁄4 cup Parmesan cheese, shredded
1⁄2 teaspoon garlic salt
1⁄4 cup flour
1⁄2 teaspoon baking powder
Vegetable oil
Salt and pepper to taste
Plain yogurt or sour cream, optional
Instructions:
De-stem squash. Remove any large or hard seeds. Grate with a large-hole grater.
Put squash in a colander and sprinkle with salt; gently stir. Let drain for 10 minutes.
Transfer grated squash to a clean dishcloth. Wrap the squash in the dishcloth and gently squeeze out the water.
While the squash is draining, combine the grated carrot and onion in a medium bowl. With a wooden spoon, stir in beaten egg, Parmesan cheese, 1 tablespoon chives and garlic salt.
Fold in the drained and squeezed squash. Sprinkle the flour and baking powder over the mixture; stir to combine.
Line a baking sheet with paper towels. Set aside.
Cover the bottom of a heavy skillet with about 1/8 inch of oil, about 1⁄4 cup. Heat the oil over medium high heat. Drop 1/4-cup scoops of the squash mixture into the hot oil and gently press down with the back of a spoon.
Note: For mini-fritters, use 1 large tablespoon per fritter.
Cook the squash patties until golden brown, about 3 minutes per side. Adjust heat as needed so patties don't cook too fast. Remove to paper towel-lined baking sheet to drain. Sprinkle with salt and pepper.
Serve warm with plain yogurt or sour cream and chopped chives.