If you're experienced with growing zucchini or summer squash, then you have likely come across the club sized squashes growing in your garden. The same thing happens every single year. You find a squash just a day or two away from being perfect, then forget about it.. A few days later, it's the size of a baseball bat! Once they reach this stage, they are less then optimal for most cooking procedures, so grating them allows you to enjoy the summer bounty without the fibrous, mealy texture. If the squash is really huge, omit the seedy section and just grate the outside flesh. Play around with the different seasonings inside and use an assortment of fresh herbs.
- 2 cups freshly grated Summer Squash
- 1 medium sized Red Onion
- 1 pastured raised Chicken Egg
- 1/4 cup Flour (I’m using organic sprouted spelt)
- 2 tsp Sea Salt
- 1/4 cup fresh chopped Parsley
- 2 tsp fresh Chili, minced (optional)
Wash the squash then grate into a large mixing bowl. Follow that with grating the onion.
Gently mix the remaining ingredients until well incorporated. If mixture seems rather moist, you may wish to drain it as much as you can. Doing so keeps fritters from become too soggy when cooking.
Heat a large sauté pan over medium-high heat. Add a few tablespoons of lard or coconut oil. While pan is heating for the mixture into even patties about 1/2 inch thick. Carefully place into the pan and cook until browned, about 3-4 minutes. Flip and brown on the opposite side. Serve immediately with a sprinkle of sea salt on top and serve with your favorite side of veggies.