Squash and Grain Fritters

June 2, 2008

Squash and Grain Fritters

Sara Jones, Tucson CSA

Sara featured this recipe in a recent CSA cooking demonstration.
2 cups grated summer squash
About 1-1 1/2 cups cold cooked grains, preferably quinoa or white rice
1/2 small sweet onion, sliced thinly
1 egg
1 tablespoon flour
Salt and pepper to taste

Drain squash in a colander for 30 minutes. After draining squeeze excess moisture
from squash, then mix with grains and onion. Beat egg and pour over vegetables,
mix together, then sprinkle with flour and salt and pepper. Mix again, adding more
flour if mixture seems very lose. Heat a large skillet over medium heat and add
about 1 tablespoon of oil. Drop large spoonfuls of squash mixture onto the skillet
and use spoon to spread or flatten mixture. Cover fritter and cook until golden
brown underneath, about 4 minutes. Flip gently and cover again, cooking another
4 minutes until browned on second side. Remove fritters to a paper towel to drain
and repeat with remaining batter.

Serve with miso sesame sauce or apricot chutney.

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