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Ahh, the ubiquitous summer squash. It seems like everyone plants this easy to grow, versatile and colorful veggie (actually, botanically it's a fruit) in their summer gardens. Whatever type you choose, zucchini, patty pan, yellow crook neck or the cute two-toned Zephyr, they are all delicious. This flavorful fritter recipe came from the Alchemy Market & Wine Bar archives (think way back!). We served them at lunchtime as a special with a salad of local baby greens, everyone always loved them! I served them casually to my bocce teammates last night (they are frequently my guinea pigs) and they were gone in minutes. They would make a great side to a grilled kebob of lamb or chicken or even as an hors d'oeuvre made in a smaller size. So, when you get tired of the usual sautéing, grilling, spiralizing into noodles, or making bread, try these fritters for a taste of something different and exotic. Curried Summer Squash Fritters
20 oz of summer squash, or just all zucchini, grated, (about 4 medium squash) 1 large carrot, grated 1/2 c mayonaise 1/2 c raw or toasted cashews 1/2 c golden raisens 1/2 c natural coconut 1/2 c cilantro, chopped 1 egg, beaten 3 green onions, finely chopped 1 T curry powder 1/2 tsp kosher salt 1/4 tsp fresh ground pepper 2 c bread crumbs, separated, more as needed vegetable oil for frying Mix everything but the breadcrumbs (and the oil) together in a large bowl. Add one cup of the crumbs to the mix. Using a 1/3 cup scoop to measure, roll into balls and then roll in breadcrumbs. Heat oil in a large flat skillet. Add fritters one at a time, flattening them with a spatula after a minute or so. Cook about 5 minutes per side until browned. Serve warm or at room temperature. Top with sour cream or plain yogurt and a bit of mango chutney. Garnish with a cilantro leaf. Makes about 12 large fritters. |
Cheers!As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical. Categories
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"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"
—Thanks, Melody Archives
September 2020
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