The early fall take-home from our food co-op has included some beautiful yellow squash. I have no trouble using up this veggie and have lots of favorite things to do with it, like sauteing and adding Italian spices and Parmesan cheese, or simply using it in spaghetti sauce or in a lasagna. However, I'd seen this recipe made on a cooking show and wanted to try it. As usual, I started with a base recipe and made a number of changes to suit us. You should do the same!Here are the ingredients:
1 medium yellow squash, soft/seedy parts removed, and chopped into small cubes - you will need 1 C of mashed squash in the end, or if you have more than that, just adjust the other ingredients
1 Tbs. dried onion flakes
1/4 C chicken broth
1 egg
1/3 C whole wheat pastry flour
1/3 C cornmeal
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp pepper
oil for frying - 1/4 to 1/3 C
Instructions:
Cook the squash with the dried onions in the chicken broth, until tender. I used a microwave vegetable bowl for this step. I also added salt and pepper to the squash, but you can suit your own taste here - in fact if you like spicier food, a touch of cayenne would be good. Once this mixture is tender, mash it, using a potato masher, or if you are lucky enough to have a hand blender, use that until it looks about like this consistency:
Beat the egg into the squash mixture until well blended. Next, mix the flour, cornmeal, baking powder, salt and pepper in a medium bowl. Add the squash mixture to the flour mixture, stirring well but not over beating.Heat the oil in your skillet - I used about 1/3 C for frying these. Drop batter into the oil by the tablespoonful. Don't over crowd the skillet- you may need to do these in a couple of batches. Flip over to cook the other side. Drain on a paper towel. I got about 12 fritters out of this batch.
We enjoyed these along side a nice steak and the next morning they were great with sunny-side-up eggs!
