Squash Fritters

1 1/2 lbs. of zuchinni and yellow squash (combined, not each)
1 tsp. salt
1/3 C. grated parmesan cheese
1 green onion, chopped
1 egg, beaten
2 cloves garlic, shredded (use the small part of the grater) 
1/3 C. all purpose flour
1/2 tsp. black pepper
canola oil for frying 

Shred the squash and place in a colander, sprinkle with the salt and toss. Let sit for 10 minutes then place the squash in a clean dish towel and wring all the liquid out. Place in a bowl and add the cheese, onion, garlic, egg, pepper and flour. Combine well. Heat a cast iron skillet with 1/4 C. oil over medium high heat. Drop the squash mixture by large spoonful's into the oil and flatten them out a bit. Reduce heat to medium and fry for 2-3 minutes per side or until golden brown. Remove to a paper towel lined plate.
from Janet's Appalachian Kitchen



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