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Squash and Grain Fritters
- 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.
Submitted by Sara Jones, Tucson CSA