18 Jul Sun 2010
Another good Summer Squash recipe
This time of year squash is really "doin' its thang", so another yummy squash recipe should be welcome. The original recipe calls for zucchini, but I can't tell much difference in the summer squashes, so I call it "Squash Fritters". This is also a good recipe to use up some of those squash that were hiding the day before and got kind of big to greet you the next picking day! I still haven't perfected the art of picking every single squash or cucumber--has anyone? :)
Squash Fritters
2 small summer squash (yellow, pattypan, zucchini) OR 1 larger one, with most of the seeds removed
4 minced scallions (or green onions, or onions)
¼ cup parsley
¼ cup dill (can use dried dill, sparingly)
1 beaten egg
¾ cup parmesan cheese
¼ cup flour (I used panko)
Grate squash into a colander and toss w/ 2 tsp salt, let sit 10 minutes. Squeeze out liquid.
Then mix squash with other ingredients and pan-fry spoonfuls of the mixture in olive oil, flattening with a spatula, 3-4 minutes per side, until golden. Drain on paper towels & season with salt.