Vegetable fritters, particularly squash ones, are popping up all over the food blogs I read (kind of like squash in the garden!) A few samples are here and here and here. So naturally I had to give them a go. They really couldn’t have been easier and the variations are endless!
Unlike other breaded-fried foods, this fritter really allows the vegetable flavors to come through, particularly if you let it rest a minute or two after frying it. Don’t skimp on the cold topping garnish, it makes such a lovely contrast and brings all of the flavors out.
My dinner companion for this meal didn’t want too much spice, so I kept it to just the veggies – with another version I would definitely add some ground cayenne or a hotter fresh pepper with the seeds or even a few splashes of your favorite hot sauce.
You can easily make these fritters vegan by not allowing the salted squash to sit; stir the flour and other vegetable ingredients into the grated squash and cook as directed. The natural juices from the squash will act as a binding agent with the flour.
Zucchini and Sunburst Squash Fritters
4, 6″ zucchini
1 large (fist size) sunburst squash
1 cup chick pea flour (any bland flour will work)
1/2 cup minced red bell pepper
1 serrano pepper, deseeded and minced (or leave seeds in for more heat)
2 tablespoons cilantro minced
2 teaspoons salt
1 large shallot (about 1 tablespoon) minced
oil for cooking
yogurt or sour cream for garnish
fresh herbs for garnish
Grate zucchini and squash on large holes of box grater. Sprinkle with about 1 teaspoon salt and allow to sit for at least 15 minutes. Squeeze or drain off water that accumulates in bottom of bowl. Add shallot, peppers, serrano, cilantro, flour, salt and pepper and mix well. Drop by spoonfuls into oiled and hot skillet and cook for 4-6 minutes per side on medium high heat. Tamp fritters down a bit when you first drop them in the skillet so they spread out a little. Allowing the fritters to cool 2-3 minutes before eating is a good idea. Combine yogurt or sour cream with your favorite assortment of fresh herbs (dill, cilantro, mint, basil all work well) and serve with fritters.
Recipes currently inspiring me: