Happy Boy Recipes
GRATE TOPPING OPTIONS
Eat with your favorite toppings - yogurt, applesauce, plum salsa. experiment with some dried fruit in the batter too, i.e. raisins.
Summer Squash Fritters
Total Time: 30 - 45 Minutes Servings: 2 - 3
Posted by Patrick
This recipe might be the most nameable ever. Use patty pan squash and you get patty cakes. Sunburst latkes have a nice ring too. The possibilities with crook-neck could be great (grate) too!
Most of all though, squash fritters are a perfect way to rework the summer squash textures that can start to seem redundant during the long peak of this abundant crop's harvest. Give your palate a break and shred some squash.
4 cups summer squash grated
2 tbsp chopped nuts (cashews, almonds, hazlenut, etc)
1 tbsp extra-virgin oil
1 cup flour*
2 tsp salt
1/2 tsp baking powder
2-3 cloves garlic
spices/herbs to taste: thyme, cayenne, cinnamon, cumin, experiment.
*almond flour as gluten free option
1. Pre-heat oven to 200 degrees fahrenheit
2. Grate the summer squash in a bowl
3. Add salt to the grated squash and let sit 10 minutes
4. Absorb some of the moisture that is now beading on the squash with a paper towel
5. Stir in the rest of the ingredients looking for a pancake-batter-like thickness
6. Heat a large pan on the stove top to medium-high heat with high-heat cooking oil.
7. Place balls of mixture on the pan and press down slightly to give it a cake-like shape. Turn over each cake once the bottom has turned golden. Once cooked relocate the cakes to the warmed oven until you've cooked them all.
Follow the Farm
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!