Squash Fritters!

 

I love all of the fresh homegrown vegetables we get from the garden in the summertime.  My parents have had a garden as long as I can remember. They still have a small one and Daddy is in his  nineties, but that doesn't stop him. 

 He takes care of his own yard and he and Mama plant their garden each Spring.   I plant a few things at my house also, mostly herbs, tomatoes and several types of peppers, but also a few yellow squash and zucchini plants and some lettuce and greens.  

The yellow squash usually does really well every year and eventually it's coming out ears, so we look for a variety of ways to use it all.  These "Yellow Squash Fritters" are something my mother has made since I was a girl and I just love them.  They are easy, but so tasty.

 Here is what you will need:

2 cups grated yellow squash

1/3 cup grated or minced fine sweet onion (I used Vidalia)

1 egg

1/3 cup self rising flour

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

1/4 cup oil for frying

2 Tbs. butter

In a mixing bowl, combine the grated squash and grated onion.   I just used a box grater for this.  The food processor tends to over do it and you end with baby food. 

 Mix in the egg, self rising flour, salt, black pepper, and garlic powder.  If you do not have self rising flour, add about 1/2 tsp. baking powder to all purpose flour.  It makes them puff a little.  

Depending on how much water is in your squash, you might need just a pinch more flour.  It's loose batter, but it has to be tight enough to drop with out running every place. 

Heat the oil in a large skillet and melt the butter in it for flavor.  I drop them by heaping tablespoon to make them sort of small.  They are easier to work with and turn.  You can make them as large as you like though.   

Cook on one side for about 3-4 minutes.  Lift up and if they are brown, carefully turn them with a wide spatula.   This is a delicate batter so turning  them only once is a good idea.  Cook on the other side for 3-4 minutes or until brown and remove to a paper towel lined plate.

I like to garnish mine with a dollop of sour cream and some chives or a little green onion! 

These can be served as an appetizer or for a delicious side! 



Fried Squash...a Summer Favorite!

Next to fried green tomatoes, fried yellow squash might be my second summer favorite.  It doesn't have the little tart flavor of the green tomatoes, but it's still really good.   Some folks actually like it better for that very reason.  My mother, for example, doesn't care for fried green tomatoes, but she loves the fried squash.  

We use the yellow straight neck squash if we can get them, because they are more uniform in size and easier to slice in the same size slices.  If you don't have those available you can use the yellow crook neck squash.  You will just have some smaller slices and some bigger, slices. You need the medium size squash, not the little baby squash, but not the huge ones either.  The seeds get too big in those that have been allowed to get way too big.    It is also best to deep fry these.  They can be cooked really fast in one or two batches and then need to be served as soon as you get them done.   As an option, you could pour about an inch of oil in a skillet and fry them like that, but it takes longer to cook them and they won't be quite as crispy. 

 Here is what you will need:

3-4 straight neck yellow squash or crook neck yellow squash

2 cups buttermilk

1 cup cornmeal

1 cup flour (self rising or plain, doesn't matter)

1 tsp. salt

1/2 tsp. black pepper

Cajun seasoning (I use Tony Chachere's) optional

oil for frying

Slice the squash in about 1/4 inch slices.  Pour buttermilk over them and let them stand a few minutes.   Mix the cornmeal, flour, salt and pepper.   Dredge the pieces of squash in the mixture until well coated.  Heat the deep fryer to 350 degrees.  Carefully drop the squash into the fryer in batches.  You will probably have 2 to 3 batches depending on the size of the fryer.  Let them cook for about 5 minutes or until golden brown.  Flip them over once to be sure they brown on both sides.  Remove to a paper towel lined plate.  I like to sprinkle lightly with Cajun seasoning at this point, but that is optional. Serve these immediately.  They are best when right out of the fryer!

Fried Squash!