Greetings!! This week your box contains the following: red potatoes, carrots, kale, apples (yay), Harvest Moon cucumbers and from McClellan Organics: yellow squash, green beans, eggplant, zucchini and bell peppers!! YuM YuM!! Have you been to the Bainbridge Farmers Market on the Square??? Every Saturday morning starting at 8am until 12 noon. It is really a nice way to start off your day! Come see us! If you would like to switch your pick up location to there we will be happy to accommodate !! Also, please email me your favorite recipes that you have either discovered or made up using some of your goodies from your box!! Would love to share them! Thank you for making us your farmers! Squash Fritters Rating: 51
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 20 fritters
Wash the squash then grate them on a box grater. You should end up with about 3 cups of grated squash. Grate the onion as well. Place the grated squash and onion in a mesh strainer and press to squeeze out some of the water.
Place the squash and onion in a large bowl, then add the flour, egg, sugar, and salt and mix until combined. Allow the mixture to sit for about 5 minutes.
Place a large skillet over medium-high heat and add enough oil to barely cover the bottom. Once the oil is hot, carefully place dollops (about 1 heaping tablespoon) of the batter into the skillet. Cook for 3 to 4 minutes or until golden brown. Carefully flip the fritters over and gently press them flat with the back side of a spatula. Cook another 3 to 4 minutes or until golden brown. Cook in batches, adding more oil if necessary, until all of the batter had been used. Drain on paper towels and eat immediately.
For a different flavor, add about 1/2 teaspoon of curry powder to the batter when mixing it up.
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