Tuesday, September 13, 2016

Summer squash fritters

A few days ago I finally cooked again something that resembles a meal. The summer squash are 3 (any size) for $1 at the farmers market right now. There are boxes of free squash along the way where I go walking in the evening. This summer, I used them for spiralized ‘znoodle’ salads. But the znoodle salad has a now a competitor: the fritters. The ‘pancakes’ are not really fried, just pan-fried. They are fairly easy and fast to make, with a grater for the summer squash and the carrot, a handful of corn kernels and a nice mixture of herbs and nutritional yeast to give them a solid, nutty flavor.  Easy summer food! But very satisfying.  The key is in the nutritional yeast.

zucchini_fritters_4

First, grate the summer squash and carrot in a bowl. Add the grated parmesan cheese, panko bread crumbs, and an egg.  Now, for the flavoring: I used a combination of dried thyme and fresh mint, and a heaping helping of nutritional yeast, and some red pepper flakes for some background sizzle.

zucchini_fritters_2

I measured out 1/4 cups of fritter, and then made them flat in the pan.

zucchini_fritters_3

After about 5 minutes on each side they are ready to go.

Summer squash fritters (makes about 4 fritters)

  • 1 larger summer squash (ca 8 inch)
  • 1 carrot, peeled
  • 1/4 corn kernels (frozen is fine)
  • 3 TB nutritional yeast
  • 2 TB grated parmesan cheese
  • 1/4 –1/2 cup panko bread crumbs (to your liking)
  • 1 egg
  • salt, pepper
  • fresh or dried herbs: thyme and  mint
  • 1 TB red pepper flakes
  • 1 TB of olive oil (divided)
  1. Grate the summer squash and carrots in a large bowl.
  2. Add the corn, yeast, parmesan, panko, herbs, and pepper flakes. Mix gently.
  3. In a separate cup, swirl the egg with a fork, then pour over the mixture.
  4. Mix well, add a bit of salt and pepper, not much since the parmesan cheese adds the necessary salt.
  5. Heat a 10 inch pan with half of the olive oil, until hot.
  6. Scoop 1/4 cups from the mixture, place in pan and flatten. Sear for 5 minutes, and then turn, and sear for another 5min on the other side. Repeat for the other half of the mixture.
  7. Serve immediately. Optionally, sprinkle some Dukkah over the fritters.

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