Well, we’re pretty much drowning in squash over here. The winter squash plants are sending out vines in all directions and fruiting the most beautiful varieties – red turban, kabocha, blue hubbard, spaghetti squash, acorn, etc. And the summer squash grow by inches every day! In addition to plain ol’ zucchini, I also planted green scallop squash, gold zucchini, lungo bianco, round zucchini, and a few mystery varieties. I love the spread of colors and shapes, and even the slight variations in taste. It’s probably what makes eating so much squash so tolerable!
So, what do I do with all this ,you say? Eat it. Every day, usually twice a day. One day last week I had it for breakfast, lunch, and dinner – in the form of green smoothie, potato/squash gratin leftovers, and then dinner of squash soup and oven-baked zucchini sticks. Oh yeah, and a leftover zucchini muffin! In addition to an abundance of squash, we have an abundance of fresh eggs. So most of what I’ve been cooking lately is high on the squash and egg content.
Last week I made these squash fritters, which we ate for dinner along with a side of squash frittata (which was interesting, as both involved essentially the same ingredients prepared differently). I like them because they are very easy to throw together, and could easily be served with a green salad, or soup. They would taste just as good without the cheese, or with different kinds of cheese. Sames goes for herbs- use whatever you have that is fresh!
Squash Fritters (adapted from Simply in Season)
1/3 c flour or whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
1/8 tsp pepper
2 eggs, beaten
3 c summer squash, shredded
1/3 c onion, minced
2 cloves garlic, minced
1-2 tbsp fresh herbs (parsley, lemon thyme, oregano, basil, etc)
1/4 c feta or cheddar cheese
Mix ingredients up to the squash to form a very smooth batter. Add in the squash, onion, garlic, herbs and cheese; mix gently. Very lightly coat a frying pan with oil and heat to medium hot. Drop a large spoonful of batter onto pan. Fry until golden, turn and cook on other side until done.
I like them served with sour cream or greek yogurt, or a bit of avocado!