It's definitely squash season around here. I've got a fridge drawer full of zucchini and yellow squash and we have been eating on it almost everyday. I even sent a big yellow squash casserole yesterday to an acquaintance that had a death in the family. (This is the South...that's what we do.) So instead of baking, casseroling or whatever tonight I'll pull out the old fresh vege fritter recipe and make zucchini fritters. I've also got a beautiful eggplant that was picked this morning that might like a little soak in buttermilk and a roll in seasoned cornmeal and a quick run through the fry pan as well. This recipe is labeled zucchini fritters but it will work for yellow squash, fresh corn, chard, spinach, and other fresh softish veges. I've never tried it with carrots, beets or the like but it might work with some fiddling. I don't do a lot of frying but sometimes you just gotta.
vegetable or canola oil for frying, you'll need enough to get about 3/8" in a big frying pan
3 cups grated zucchini, use a box grater for the best results.
1 cup finely diced onion
2 large eggs slightly beaten
3/4 cup all-purpose flour
1/4 cup corn meal (if you don't have corn meal use all flour)
1 tsp baking powder
1/2 tsp chili powder
1/2 tsp garlic powder
pinch of cayenne pepper
1/2 tsp salt
a couple of grinds of black pepper pepper
In a large bowl mix the zucchini, onions and eggs.
In another bowl mix all the rest of the ingredients. Put the dry into the wet and mix well. When your oil is hot (shimmering) (or you can test with a little batter to make sure it sizzles when it hits the oil) Drop big spoons full of the batter in the pan and brown them on both sides. Drain on paper towels.
This should make enough for 4 easily.
These are great plain but they are great with a flavored mayo. You can use all mayo but I prefer to cut it with some yogurt or sour cream.
Try a half cup of Hellman's mayo and 1/2 cup Greek yogurt or sour cream and 1 tsp of Sriracha.
or instead of the hot sauce try 1 tbsp lime or lemon juice and 1/2 tsp chili powder or 1/2 tsp adobo powder.
or use your imagination.
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