Summer Squash Fritters With Herbs
makes 10-18 fritters
If you make teaspoon-sized fritters, you can use them like blini and top them with tomato salad or pulled pork.
This recipe from Cooking 4 The Week was featured in Root Source: Yellow Squash.
2 yellow summer squash (about 8 ounces), grated
1 egg, separated
4 tablespoons of flour
1/2 teaspoon baking powder
1 pinch cayenne
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1/4 cup milk
Oil for frying
prep: 15 minutes
total: 30 minutes
box grater (or food processor)
mixing bowls
optional: electric mixer
large skillet
slotted spoon
1. Grate the squash on a box grater or on the grating disc of a food processor. Roll the grated squash in a clean dishtowel and squeeze out some of the liquid. The shreds don't need to be bone dry, but you want to get rid of some of the water.
2. Put the squash in a bowl with the egg yolk. Stir in the flour, baking powder, cayenne, herbs and some salt and pepper to taste. Add in the milk and stir to combine. The squash mixture will look like rather dry pancake batter.
3. In a separate bowl, beat the egg white until it forms stiff peaks. Fold the egg white into the squash mixture. Now the squash mixture will look like damp pancake batter.
4. In a large skillet, heat about 1/4 inch of oil until hot and shimmering. Drop spoonfuls of fritter batter into the oil. Fry on both sides until golden brown, 3-5 minutes per side.
5. Drain on paper towels and serve with a sprinkling of salt and some lemon wedges.
