Squash Fritters by What's Cooking

As a side dish or an appetizer, the squash fritter is the chameleon of international cuisine.

When served with marinara they make a great Italian dish. The addition of tzatziki sauce creates a savory Mediterranean dish. A side of harisa will add a taste of Morocco. Top the fritters with a curry sauce for a trip to India, or spicy salsa for a south of the border treat. One of my personal favorites is ajvare, an eastern European spicy eggplant and pepper sauce. So whatever direction you want your meal to take, this fritter will certainly help you get there.

To prepare Squash Fritters:

• 2-3 green or yellow squash, shredded
• ¼ cup flour
• 1 egg, lightly beaten
• 1 – 2 green onions, sliced
• salt and pepper to taste

1. Shred the squash into a large bowl.
2. Add ¼ to ½ a teaspoon of salt and mix well. (The salt will help to remove the water from the squash).
3. Place the squash in a mesh strainer and drain for a half an hour.
4. Using a ricer, squeeze all the remaining liquid out of the squash and return to mixing bowl. (You can also use the back of a spoon against the mesh strainer to remove liquid).
5. Add the flour, egg, and green onion. Mix it into a batter.
6. Heat a ¾ inch of vegetable oil in a skillet until simmering.
7. Start by making one test fritter to check the oil temperature. Place a tablespoon of the batter carefully into the oil. (Water makes oil splatter, that is why it is important to squeeze as much moisture out of the squash as you can).
8. Cook the fritter in the hot oil for 2 to 3 minutes or until a golden color begins to appear around the edges.
9. Turn very carefully to avoid splattering the oil and cook for a few more minutes. (I use a chopstick along with my spatula to help turn the fritter and avoid splashing when I flip them).
10. When golden brown, remove the fritters from the oil and place them on a cooling rack over paper towels to drain.

Squash Fritters » What's Cooking
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