Cream of the Crop Recipe Week 16: Summer Squash Fritters

 

Cream of the Crop Recipe: Summer Squash Fritters

CALLS FOR SUMMER SQUASH, PATTY PAN SQUASH, LEEKS, PARSLEY, ONION, GARLIC, HOT PEPPER (optional) 10 minute prep, 10 minute cook time Squash Fritters 2 medium summer squash, grated 3 patty pan squash, grated 1/2 cup leeks, small chopped and packed (for measuring) 1/4 cup parsley, small chopped and packed 1/4 cup onion, small chopped 1 clove garlic, minced 1/2 hot pepper, small chopped, seeds removed lemon juice 5 tbsp flour 5 tbsp bread crumbs 1/2 tsp baking powder 2 eggs, beaten 1/3 cup feta cheese (optional, more to taste) salt pepper za'tar to taste (optional)   Recipe: 1. Grate squashes and place in a colander, sprinkling with salt. 2. While water drains from the squash, chop the leeks, parsley, onion, garlic, and hot pepper. Make sure to chop as small and evenly as possible! This helps the patties to stay intact. 3. After no less than 10 minutes, return to the grated/salted squash, and squeeze all remaining water out over the sink or through a paper towel. You should try to remove as much excess water as possible - there will be a lot! 4. Add the squash, all of the vegetables, and herbs to a mixing bowl, adding a dash of lemon juice. Combine veggies with flour, bread crumbs, eggs, feta cheese, salt, pepper, and seasoning to taste. 5. Mix batter thoroughly. The texture should be sticky, not so wet that the patties will not hold and not so dry they crumble. 6. Heat vegetable oil on a non stick pan to high heat while making patties. This recipe makes about 7-8 patties, size depending. 7. Once oil is hot, add 4 patty balls to the pan. Flatten the patty using a spatula to create a fritter shape.  8. Cook until golden brown, about 5 minutes each side. * Allow fritters to cool on a baking rack. Feel free to add additional oil for the second fry! Don't overcrowd, as that will cause the fritters to steam instead of fry. I loved plating this with greek yogurt topped with za'tar. Tip: WHAT IS THIS?! To his surprise, this tip comes to you a la Jim Kelly, a fellow CSA member. Have you wondered what that long, bitter, kind of parsley leaf but a lot larger herb/vegetable is?! Well, its a mini celery! This item can be washed, chopped, stored and packed in your freezer. Its a great vegetable to utilize when making stocks and soups! Thanks, Jim!   About Sophia Thanks for cooking along! I am an UWS lover of food, artist, and educator! I have a deep love for food science and leaving no trace, which I hope reflects in my recipes :).