For this batch I shredded four medium summer squash (two zucchini and two yellow squash) to yield about five or six cups. I also chopped up four banana-type peppers that came in the CSA–note to self: taste the peppers before tossing them all in. These were hotter than I had anticipated. I tossed all of that with about 2/3 cup of flour, some salt, and about a half cup of grated Grana Pandano cheese. You want to just lightly coat the shreds with flour before stirring in the eggs. To this I then stirred in four whole eggs (from our egg share, of course). You want your fritters to be a bit on the soupy side or they will be too dense when cooked:
To cook the fritters, skim the bottom of a skillet with olive oil and heat to medium-high. Scoop up 1/3 cups of the batter and spread them gently in the hot skillet. You will want to stir the batter before each scooping session:
Let them brown well on one side before you flip them over, and remove when both sides are well browned. Drain on paper towels and repeat with remaining batter. I ended up with about a dozen cooked fritters from my four summer squash.
As a topping I used the pint of Sun Gold cherry tomatoes from the CSA box, washed and halved, simply tossed with some cubed avocado, snipped fresh cilantro, and a little sea salt. This relish is delicious with the squash fritters:
If you are getting sick of zucchini bread this is a great way to use up a bunch of squash, and it has the added benefit of being pretty delicious. They are also great with Romesco sauce, or just plain.
We also received a huge Daikon radish this week, so I am pondering what I might make that will be different yet delicious. If I come up with anything good, I will let you know. Thanks for reading!