Once in a while I think to myself “Self you haven’t fried anything in a while!” and I make grand plans to start frying. Then I actually do start frying and I remember how much work it is! Yummy yes, but easy no! My fryer is one of the larger ones, but that still doesn’t mean that the capacity is that great and things can go slowly. So on the rare occasions I do pull out the fryer it’s fun for a few minutes anyway frying up tasty little treats.
When we first started getting zucchini and squash coming in I thought it might be interesting to combine the two and makes some fritters and let me tell you these did not disappoint! I froze most of these, so I have some for later, but the few I did enjoy really hit the spot! It’s a relatively simple mix, but it definitely gives you bang for your buck!
What You’ll Need:
1 cup of stone ground yellow corn meal
1 cup of unbleached all purpose flour (Note: You could also use white whole wheat flour.)
1 teaspoon of sea salt
1 tablespoon of baking powder
2 tablespoons of organic cane sugar
1 cup of buttermilk
1 small sweet onion, chopped (Note: I used a Vidalia, but a yellow or white onion will be fine too.)
1 large zucchini, shredded
2 small yellow squash, shredded
Oil for frying
In a large bowl stir together corn meal, flour, sea salt, baking powder and sugar until well mixed. Add eggs and buttermilk and stir until incorporated. Add onion, zucchini and squash and stir to mix. Your mixture should look roughly like this:
Set bowl aside for 25-35 minutes and let the batter “sweat” until it looks like this:
Preheat oil to 375 F.
Once oil is heated drop batter into the hot oil by the spoonful. (Note: I like to use a soup spoon.) Let brown on one side and the flip. Cook for an additional 2-3 minutes until golden brown all over.
Once browned remove the fritters from the oil and place on a baking sheet that has been lined with paper towels:
Repeat the process until all of the batter is used. You can keep the ones that are finished warm in a 200 F oven while the others are cooking.
These are really great as is, or dunked in a little ranch dressing!
Let’s take a look at the inside:
Little bits of zucchini, squash and onion throughout! Yum! The perfect fritter!
I got bored with the frying thing toward the end (See told you above didn’t I? ;)) and started to wonder what the batter would be like in muffin form. I preheated the oven to 375 F and about 17 minutes later I ended up with this:
So if you’d prefer a method other than frying, how about making them into muffins? Worked perfectly!
Notes: You could use only squash or only zucchini if you preferred. Shredded carrot might be nice too, or how about some fresh corn kernels?