Cooking
On the way in to work this morning I was thinking about what to have for dinner and started forming the idea for these fritters. I wanted to use some of the produce I had bought at the farmers market yesterday – specifically the squash. I didn’t have any meat on hand, so I thought I might use eggs in some way. A frittata crossed my mind, but wasn’t exactly what I was looking for. Then I started thinking pan-fried patties with egg and squash and maybe some cilantro and Pecorino cheese (which all just happened to be in my refrigerator).
On the way home tonight I again was thinking about what to have for dinner, totally forgetting that I had been through this already. I settled on tortellini with some cooked vegetables (I apparently have much less ambition at the end of the day!). Fortunately, I recalled my earlier plan a few minutes later.
I used three different colors of squash in my fritters
Squash Fritters
Makes 4 or 5 fritters
3 to 4 cups grated summer squash and/or zucchini (3 or 4 small to medium squash)
2 eggs
2 tbs flour
2 tbs skim milk
2 tbs grated cheese (I used Pecorino, but Parmesan would work equally well)
2 tbs chopped fresh cilantro
½ tsp salt
¼ tsp freshly ground black pepper
olive oil
1 small tomato, chopped
additional cilantro for garnish
Put the grated squash in a large bowl and sprinkle salt over it. Stir well and then turn the squash out into a colander. Place the colander on a plate or in the sink and let the squash drain for 20 to 30 minutes.
Wring the squash out with your hands and then wrap in a double layer of paper towels and press out a little more liquid.
Beat the eggs lightly with a whisk. Add the flour, milk, cheese, cilantro, and pepper and whisk until there are no lumps of flour. Stir in the squash.
Heat a non-stick frying pan with a little olive oil over medium to medium-high heat. Using a large spoon, scoop some of the mixture into the pan and then flatten slightly. Repeat with the remaining mixture (I cooked mine in two batches). Cook a few minutes on each side until the fritters are light brown and cooked through.
Garnish with chopped tomato and cilantro.
Hope you enjoy these – I did!
Squash fritter
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Cooking
Squash Fritters
On the way in to work this morning I was thinking about what to have for dinner and started forming the idea for these fritters. I wanted to use some of the produce I had bought at the farmers market yesterday – specifically the squash. I didn’t have any meat on hand, so I thought I might use eggs in some way. A frittata crossed my mind, but wasn’t exactly what I was looking for. Then I started thinking pan-fried patties with egg and squash and maybe some cilantro and Pecorino cheese (which all just happened to be in my refrigerator).
On the way home tonight I again was thinking about what to have for dinner, totally forgetting that I had been through this already. I settled on tortellini with some cooked vegetables (I apparently have much less ambition at the end of the day!). Fortunately, I recalled my earlier plan a few minutes later.
I used three different colors of squash in my fritters
Squash Fritters
Makes 4 or 5 fritters
3 to 4 cups grated summer squash and/or zucchini (3 or 4 small to medium squash)
2 eggs
2 tbs flour
2 tbs skim milk
2 tbs grated cheese (I used Pecorino, but Parmesan would work equally well)
2 tbs chopped fresh cilantro
½ tsp salt
¼ tsp freshly ground black pepper
olive oil
1 small tomato, chopped
additional cilantro for garnish
Put the grated squash in a large bowl and sprinkle salt over it. Stir well and then turn the squash out into a colander. Place the colander on a plate or in the sink and let the squash drain for 20 to 30 minutes.
Wring the squash out with your hands and then wrap in a double layer of paper towels and press out a little more liquid.
Beat the eggs lightly with a whisk. Add the flour, milk, cheese, cilantro, and pepper and whisk until there are no lumps of flour. Stir in the squash.
Heat a non-stick frying pan with a little olive oil over medium to medium-high heat. Using a large spoon, scoop some of the mixture into the pan and then flatten slightly. Repeat with the remaining mixture (I cooked mine in two batches). Cook a few minutes on each side until the fritters are light brown and cooked through.
Garnish with chopped tomato and cilantro.
Hope you enjoy these – I did!
Squash fritter
- Christmas Lima Bean & Butternut Squash Stew Recipe
One of my new year's resolutions is to use more of the food stored in my pantry. My shelves are overflowing with packages of grains, heirloom beans, dried pasta, Asian sauces, jams, mustards, sardines, cans of tomatoes and more. My goal is to cook...
- Y Is For Yellow!
Yellow Squash Dalcha, Carrot Raita and brown rice Sorry, this is hardly the most beautifully composed dinner plate, but what it lacks in good looks it more than makes up for in good taste! I really don't need an excuse these days to cook myself an...
- Pesto Chicken With Yellow Squash
Last weekend my famer's market purchases included some more of those wonderful baby yellow squashes and a packet of basil leaves. Originally I thought I would make pesto chicken with the squash on the side, but then I decided that yellow squash slathered...
- Delicata Squash Soup With Arugula Pesto
When I started thinking about what to have for dinner last night I was thinking light and simple. It being December and pretty chilly outside, soup naturally came to mind. I had a Delicata squash in the fridge that had been there for a couple of weeks,...
- Hulk Squash!
...