Okay. I decided to get over my aversion to doing a Yum-Yum Friday during the summer months when I really don’t want to be standing over a stove/oven. However, I did this one at midnight, when the sun’s down and it’s a chilly 85 degrees. That might be an exaggeration. It’s probably like 83/84 degrees.*
Anyhoozles, I’ve been lucky enough that JoJo (the missus) has an officer that she works with that sends home some fresh squash for me. I absolutely love summer squash. Any squash, really. And do you know what I love to do with summer squash? Make fritters. ‘Cause I’m a fatty.
So, let’s get to it:
2 large summer squash (or 2 cups of shredded squash)
4 tbsp grated onion or 4 scallions, chopped (greens and whites)
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp cayenne (or to taste–I like more sometimes and sometimes none at all)
1/2 cup flour
1/2 tsp baking powder
2-3 tbsp vegetable oil (safflower or other suitable frying oils are fine)
Makes about 12 fritters
Side note: 2 large squash produced about 2 cups of shredded squash for me. I do this with an old-fashioned plane grater that I stole from my grandmother’s house after she passed 8 years ago. ‘Cause I’m “hood”. However, you can do this with a food processor, salad shooter, whatever you have that might be easier. Also, medium squash means you probably need 3 and small squash means you probably need 4. But, as long as you have 2 cups shredded squash, who cares how you got it. Amiright? Also, you can double or triple this recipe, but once you get past the “doubled stage” don’t use more than 1 tsp of baking powder. We’re making squash fritters, not cake.
Let’s look at some squash. Take your squash, clean ’em gently with water, thoroughly dry them:
These guys were picked a little late and were just this side of usable. But this recipe is a great way to use up squash that is on its way out.
Trim off the very ends (top and bottom) and get to the grating:
Once you have the grating done, well, clean up the mess you made, if you’re anything like me. Then you can, quite frankly, dump the rest of the ingredients directly into the shredded squash. Then stir it up. Here’s what you’ll have:
Shout-out to my home-skillet Rachel Ray and her rubber spatulas! Holla! Love her.
Next, heat a large frying pan over medium-high heat. That’s a “6” on my electric range. Pour 2-3 tbsp of vegetable oil into the pan–just enough to cover the bottom. We’re frying up fritters, not chicken. Mmmmm. Fried chicken. Then, when the heat is up to temp (about 350 degrees), drop spoonfuls of fritter batter into the pan carefully. I can fit about 6 comfortably in my pan at a time:
You can crowd your fritters a bit–but make sure to leave yourself room to flip them in the pan when one side is brown.
And if you’re like me, you use a fork for this. Again–I’m “hood”.
It’ll take about 4-5 minutes per side to brown each side. When the first side is fried up, flip ’em carefully and brown the other side. Then remove them to a paper towel-lined plate to drain. Suchly:
Then do another batch of six–which is about all of the batter that will be left.
See how that second batch got a little “crispier” than the others? Tee-hee. I got distracted. But that extra browning is just extra flava, baby.
Sprinkle the fritters with a little salt and you’re good to chow down once they’ve cooled to “eating temp”. Creme fraiche or sour cream are great with them–but I like them just as they are. If you’re like me–you’ll adore these. If you’re also like me, you’ll be eating them while writing up a Yum-Yum Friday post about them, too!
No. I wasn’t lying. 12:56 a.m. and 83 degrees F. At least it’s only getting up to 101 tomorrow! Brrrrrrrr!
Until next time…