Sunday, July 10, 2011

squash fritters with fresh herbs


We have a meager little garden.  Countrymouse and I often joke that we'd starve if we really had to sustain ourselves with what we grow.  I know people who plan and plot their gardens every year and spend countless hours weeding and watering, etc.  I am quite confident that they are greatly rewarded for their efforts. My approach is pretty much on the other side of the spectrum.  I spend about 10 minutes thinking about what I want to plant as I peruse the nursery, stick the plants in the ground and hope it rains every night.  (We actually do have a soaker hose buried in the garden that Countrymouse turns on every few days aka when he remembers.) Believe it or not, our little garden does okay.  Occasionally, we do something really gardener-ish, like fertilize the soil.  We practically live in Frank Perdue's backyard, so having a chicken farmer for a friend is kinda standard in these parts.  That also means, getting chicken manure for your garden is pretty easy too.  The thing about chicken manure is that it is rich in nitrogen, which garden plants love.  (This is why your garden thrives on rain water, which contains nitrogen, better than your household water supply.)  Nitrogen can be tricky...too much can make them do crazy things like this....

My squash plants look like they have been hanging out with Barry Bonds.

Nitrogen helps plants use carbohydrates to gain energy.  Too much nitrogen will cause a lot of leaf growth but unfortunately, when the plant is spending all it's energy growing leaves, it doesn't grow as much fruit. This is what happened to our squash this year. The upside of all of this is that instead of having to stealthily leave zucchini or summer squash on my neighbors porches in the wee hours of the morning, we have just the right amount.

I recently whipped up a batch of squash fritters to go with for dinner. (I ate so many while they were cooking, I couldn't eat dinner.)  They were awesome and especially tasty with some tzatziki sauce.  This is by far the best tzatziki recipe I have ever used.  I always add an obscene amount of garlic.  It makes my mouth water just thinking about it.


Squash Fritters

2 summer squash (about 8 ounces), grated (Use whatever you're growing.)
1 egg, separated
4 tablespoons of flour
1/2 teaspoon baking powder
1 pinch cayenne
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1/4 cup milk
Oil for frying

1. Grate the squash on a box grater or on the grating disc of a food processor. Roll the grated squash in a clean dishtowel and squeeze out some of the liquid. The shreds don't need to be bone dry, but you want to get rid of some of the water.

2. Put the squash in a bowl with the egg yolk. Stir in the flour, baking powder, cayenne, herbs and some salt and pepper to taste. Add in the milk and stir to combine. The squash mixture will look like rather dry pancake batter.

3. In a separate bowl, beat the egg white until it forms stiff peaks. Fold the egg white into the squash mixture. Now the squash mixture will look like damp pancake batter.

4. In a large skillet, heat about 1/4 inch of oil until hot and shimmering. Drop spoonfuls of fritter batter into the oil. Fry on both sides until golden brown, 3-5 minutes per side.

5. Drain on paper towels and serve with a sprinkling of salt and some lemon wedges.




10 comments:

  1. Your squash plants are beautiful! I've never tried fritters of any kind, but they sound and look good..

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  2. These look awesome!! We have squash coming out our ears right now, so I've been needing a new recipe to try. I'll definitely be trying this!

    Stopping by from Comment Love Day and so glad that I did :)

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  3. oh your fritters look yummy....thanks for the recipe. I tend to be a hands off gardener. I plant, weed a little, mulch a lot and let nature do most of the work. My garden is mostly perennials....in which i will add the occasional annual for a splash of color when the perennial has lost it's flower. I love the perennial because once established it is never ending in it's giving. Matter of fact, most of my perennials are divisions from older plants.
    Hope your day has been beautiful....

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  4. These look gooood! Have you tried frying up the flower? hmmmm hmmmm hmmm! Happy Tuesday--have a great day!
    www.cookinformycaptain.blogspot.com

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  5. These sound so good - and your squash looks beautiful! Everything died here, no water!!

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  6. A little squash goes a long way. I need to freeze some for my fav soup in the winter. I am totally intrigued by your sauce and fritters! I think I'll give them a try tomorrow!

    Thanks for your sweet comments at SITS on Friday! They made my day!

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  7. newest follower from tuesday train hop. would love a follow back, laura

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  8. Oh my goodness. It's one in the morning, and I should be going to bed, but instead I'm looking at your delicious food and my stomach is grumbling - because, well, there's NOTHING better than squash! LOVE that you grow your own too! I tried to do it once, and it was a total fail! You're such a wonderful gardener! :)

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  9. Hi there- found you through the hop and am a new follower. I am really looking forward to making these as we have become big fans of squash and zucchini. Thanks for sharing! I hope you have time to follow my life in South Africa by http://withoutcomplexities.blogspot.com

    I hope you have a great weekend!

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