Sunday, October 6, 2013

Yellow Squash-Zucchini Fritters

As you can tell, I am definitely on a squash/ zucchini recipe "kick" since I have so much to use up from my CSA box. We have made these fritters several times now and they are husband and kid approved. 


2 cups shredded zucchini and/ or squash
1 small red onion, diced finely
2 garlic cloves, minced
2 tbsp. fresh cilantro and/ or parsley, minced
1 small to medium jalapeno pepper, seeded and diced finely
2 sweet mini peppers, seeded and finely diced
1/4 to 1/2 tsp. sea salt
1/4 tsp. ground pepper
1 large pasture egg, mixed with a fork in a small bowl
1/2 cup corn meal
1/2 tsp. baking powder
Coconut oil, virgin (or extra-virgin) expeller pressed for no coconut flavor

How To:
1. Prep Squash and/ or Zucchini: Trim ends and grate. Place grated squash/ zucchini in a colander and toss with salt. Set over a larger bowl and allow excess moisture to drain. Let drain for about 10-20 minutes. When done, squeeze out any remaining excess moisture with a cloth or paper towel.

2. Make Fritter "Batter": In a large bowl, mix zucchini/ squash, onions, garlic, cilantro or parsley, pepper, sea salt, and pepper. Then sprinkle with baking powder and corn meal and mix well. Then add the egg and stir to combine.

3. Cook: In a large skillet, heat coconut oil over medium heat. When hot, using approximate 2 tbsp. scoops, form flattened balls with the batter and place in skillet. ***When you make your fritter balls, you can squeeze out any excess moisture over the sink or a bowl as you flatten them into a patty shape.

Cook in batches a few minutes per side until browned on both sides and cooked through. You may need to add more coconut oil after each batch. Let rest on a plate lined with a paper towel and serve immediately. Or, you can refrigerate and serve cold (my husband really likes them cold too).

Every time I make these fritters, my husband says he is surprised at how delicious they are. We had so much zucchini and squash this year that we grated it all and then froze it in 2 cup batches so we could just pull it out throughout the winter and enjoy these fritters or even zucchini bread. This recipe has been adapted from the Mexi Zucchini Fritters on My Humble Kitchen. Please check out her original recipe which also includes links to lots of additional zucchini recipes.

Total prep time is about 15-20 minutes (excluding time waiting for squash to drain) and then you will spend another 15-20 minutes to cook the fritters, depending on how many batches you have to cook. This recipe makes about 20 small fritters. Store leftovers in the refrigerator and they will reheat nicely for a few days.

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