Sunday, 13 May 2012

Garlicky Summer Squash Fritters

Garlicky Summer Squash Fritters
These are delicious with sour cream or topped with chopped avocado and tomato.  You could also serve them on a small bed of dressed greens.  Coconut oil is my preferred oil for this type of frying.  If you don’t like the taste of coconut, fear not.  I have never noticed that the oil ever makes the final product taste like coconut.   Oh, and you can substitute zucchini here – same thing, really but not as good as the summer squash :) .  i used butternut squash each time i made this

1 lb summer squash
1 tsp salt
1 egg, beaten
2 cloves 
garlic, chopped, pressed, whatever
2 tbsp parsley, chopped fine
¼ tsp chipotle chili powder
1/2 cup almond flour
¼ c. coconut oil, plus a little more as needed for frying
Grate the squash through the large holes of a cheese grater and combine with the salt.  Let sit for 10 – 15 minutes to allow the salt to draw the moisture from the squash.  By the handful, squeeze out as much of the water from the squash as you can and spread on a paper towel or absorbent kitchen towel.  When you’ve squeezed all the squash, use the towel to press more liquid from the squash.  Transfer the squash back to the bowl and combine with the egg,garlic, parsley, chipotle chili powder, almond flour and pepper.  Heat the coconut oil in a large pan until hot.  Drop 3 to 4 large spoonfuls of the squash mixture into the oil and press down gently to form little pancake shapes.  Let cook for a minute or so until the fritters brown around the edges and are sturdy enough to be flipped over without too much trouble.  Flip them over and continue cooking until nicely browned – another 30 seconds to 1 minute.  Transfer to a paper towel and repeat with the remaining squash, adding more oil and adjusting the heat as needed.
Yield: 8 – 10 fritters

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