Here's a recipe I concocted Saturday. I've tried to put in enough details so the "cooking challenged" can take a swing at making them. I even MEASURED as I concocted!
SQUASH FRITTERS
3 cups grated yellow squash
1/4 cup shredded cheddar cheese
1 egg, beaten
Flour (see note)
Salt, pepper or seasoning of choice
Oil
Using the side of a box grater with large holes, grate yellow squash. (I used two squash that were about 12 inches long and 3 inches in diameter.) When measuring, don't pack the squash into the measuring cup.
Place squash into a clean dish towel and wring the juices out. (You want to get it as dry as possible, because it will continue to produce juice as it sits.)
In a medium bowl, combine squash with egg, cheese and seasoning and mix. Add flour 1 tablespoon at a time until a batter is formed (sort of like lumpy pancake batter). Depending on how dry the squash is, it should take at least 3 tablespoons. My squash was wet, so I used 6 tablespoons.
Heat a very small amount of oil (1 to 2 tablespoons) in a non-stick skillet over medium heat. When oil is hot but not smoking, drop batter by spoonfuls, leaving ample space for batter to spread. (An ice cream scoop works nicely.) Cook until a toasty crust forms, then turn and repeat.
Remove cooked fritters to drain on paper towels. If possible, put towels on a cooling rack and set fritters in a slow (170-degree) oven while cooking the rest.
Serve warm. Excellent with beans, greens and cornbread.
Makes about 12 fritters of about 3 inches in diameter.
Note: My first experiment with this turned out salty because instead of using the towel method to remove the juices, I tried sprinkling salt over the squash and using a weight to "squish" the juices out through a colander. When I added self-rising flour, which contains salt and baking soda, the fritters were salty -- but delicious nonetheless.
Otis gives them two paws up!
Sidebar: Otis made a liar out of me Sunday. He wolfed down some scrambled eggs. Apparently, he prefers them with Provolone instead of cheddar. Oy!
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3 comments:
i've never heard of a "slow oven" before. so if i put them in the 170 degree oven (while the others are frying) they will stay crispy? for real? does this also work for fried chicken/fried anything?
"Slow oven" is an old-timey expression. It always tickles me. I think of my poor oven, trying really hard to keep up with all the smart new appliances, but just not making the cut.
Fried chicken is even better, to me, when it is done this way. I put a thick layer of paper towels on a cooling rack and prop it on a deep pan (like a 9x13 cake pan). The temperature keeps the chicken warm, and the paper towels drain away some of the grease.
hey, thanks for the tip!
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