i made a little corn salad to go with them since i finally have corn in my fridge and i absolutely adore summer corn salads. it's one of those things, don't know why but i can't get enough. both of these items were relatively quick and easy. frying took the most time but i see no reason why you shouldn't just take two giant skillets (or more) and cook as many fritters as possible at one time.
squash fritters
- squash (i had one giant one)
- 1 egg
- (gluten-free) bread crumbs
- 2 tablespoons of flour of choice (spelt or gluten-free)
- parmesan cheese, grated
- salt and pepper
- oil for frying
- grate squash on the large holes of a box grater, squeeze out liquid.
- mix grated squash, one egg, breadcrumbs and flour until the mixture binds together.
- add salt, pepper, and parmesan, mix.
- add enough oil to coat the bottom of a pan and heat.
- fry heaping tablespoons of the squash "batter" until golden brown on both sides.
- corn, cut off of cob
- 1 red onion, diced
- 1 small tomato, diced
- basil, chopped
- salt and pepper
- you can use the corn raw, or saute it in a pan for a few minutes, if desired.
- mix all ingredients together.
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