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August 11, 2009

Squash and Zucchini Fritters

Squash and Zucchini Fritters

Once in a while I think to myself "Self you haven't fried anything in a while!" and I make grand plans to start frying. Then I actually do start frying and I remember how much work it is! Yummy yes, but easy no! My fryer is one of the larger ones, but that still doesn't mean that the capacity is that great and things can go slowly. So on the rare occasions I do pull out the fryer it's fun for a few minutes anyway frying up tasty little treats.

When we first started getting zucchini and squash coming in I thought it might be interesting to combine the two and makes some fritters and let me tell you these did not disappoint! I froze most of these, so I have some for later, but the few I did enjoy really hit the spot! It's a relatively simple mix, but it definitely gives you bang for your buck!

What You'll Need:
1 cup of stone ground yellow corn meal
1 cup of unbleached all purpose flour (Note: You could also use white whole wheat flour.)
1 teaspoon of sea salt
1 tablespoon of baking powder
2 tablespoons of organic cane sugar
2 eggs
1 cup of buttermilk
1 small sweet onion, chopped (Note: I used a Vidalia, but a yellow or white onion will be fine too.)
1 large zucchini, shredded
2 small yellow squash, shredded
Oil for frying

In a large bowl stir together corn meal, flour, sea salt, baking powder and sugar until well mixed. Add eggs and buttermilk and stir until incorporated. Add onion, zucchini and sqaush and stir to mix. Your mixture should look roughly like this:

Squash and Zucchini Fritters: Batter Before Resting

Set bowl aside for 25-35 minutes and let the batter "sweat" until it looks like this:

Squash and Zucchini Fritters: Batter After Resting

Preheat oil to 375 F.

Once oil is heated drop batter into the hot oil by the spoonful. (Note: I like to use a soup spoon.) Let brown on one side and the flip. Cook for an additional 2-3 minutes until golden brown all over.

Once browned remove the fritters from the oil and place on a baking sheet that has been lined with paper towels:

Squash and Zucchini Fritters

Repeat the process until all of the batter is used. You can keep the ones that are finished warm in a 200 F oven while the others are cooking.

These are really great as is, or dunked in a little ranch dressing!

Let's take a look at the inside:

Squash and Zucchini Fritters: The Inside

Little bits of zucchini, squash and onion throughout! Yum! The perfect fritter!

OR

I got bored with the frying thing toward the end (See told you above didn't I? ;oP) and started to wonder what the batter would be like in muffin form. I preheated the oven to 375 F and about 17 minutes later I ended up with this:

Squash and Zucchini Fritters Become a Muffin

So if you'd prefer a method other than frying, how about making them into muffins? Worked perfectly!

Notes: You could use only squash or only zucchini if you preferred. Shredded carrot might be nice too, or how about some fresh corn kernels?

Posted by Dianne at August 11, 2009 1:16 PM

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Comments

I love the muffin idea and that makes it easy to eat on the run!

Posted by: Noelle Markus at August 11, 2009 8:37 PM

Mmmm. that does look good. I DO NOT like frying either but once in a while....

I know its better for ya but the muffins pale in comparison to the fried fritters. :)
~ingrid

Posted by: ingrid at August 12, 2009 9:58 AM

I fried most of them. I ended up making 4 muffins, but it was fun to see how those turned out too!

Posted by: Dianne at August 12, 2009 1:13 PM

Oh, wow. Those look fabulous!

Posted by: Di at August 12, 2009 8:20 PM

Thanks Di!

Posted by: Dianne at August 12, 2009 10:40 PM

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