Today, I am giving a lecture on Dining Gloriously from your Small Space Garden. Here is one more recipe to try. Even a small garden can overproduce summer squash, so a gardener needs several ways to prepare it. In my book, Golden Gate Gardening, there are recipes for stuffed zucchini, cottage chees zucchini fritters, and several recipes in which summer squash can be used in soups or curries. Following is a very simple recipe for summer squash fritters as a side dish. I have been growing tromboncino squash, which is a bit firmer than zucchini, otherwise quite similar, so I used that in this recipe.
1 cup grated summer squash, packed into the cup
1 small carrot, grated (for color and nutrition, but the fritters are fine without it)
1 egg, lightly beaten
flour--about 1/3 cup
Mix egg into grated vegetables. Add flour to take up moisture. Mixture should still be glistening with moisture and not too stiff.
Heat oil or nonstick oil spray in a large skillet. Spoon batter into skillet, making the fritters round and about a half inch thick. Smooth the top, so when you turn them, most of the batter will touch the skillet.
Cook on one side until light brown, turn and cook the other side. Serve hot. I have been enjoying them wiht just a little bit of jalepeno jam.
Makes about 5 fritters.