If you are eating seasonally, then you are eating a fair share of squash and zucchini right now. Our garden is producing SO. MANY. SQUASH. They are delicious. My kids love squash if it is fried. But, then, they'd probably eat toenails if they were battered and fried. Finding more wholesome squash/zucchini options that the kiddos will enjoy has proven to be a bit of a challenge. But, with these fritters, we have found SUCCESS, so I thought I'd share it with you in case you have some persnickety eaters at your table and would like to give this recipe a go.
This delectable Desi Squash is an heirloom variety with a slightly nutty flavor. It's an excellent choice for fritters because it is not as wet as most squash/zucchini. It makes an excellent fritter that is light rather than soggy.
Here's the recipe . . .
Combine all of the following:
- 1.5 c. shredded Desi squash (I peel it and scoop out the seedy center before shredding)
- 1 egg, lightly beaten
- 1/2 c. cheese (your choice -- we've used both mozzarella and Monterey Jack, and both turned out great)
- 1 Tbs. fresh basil, chopped (or 1/2 Tbs. dried basil)
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1/8 tsp. freshly ground pepper
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Drop mixture onto baking sheet by the heaping Tablespoon and flatten slightly.
Bake until golden (about 20 minutes), then flip and bake another 5 minutes.
So, what squash/zucchini recipes have you found to be crowd pleasers?
Heirloom Desi Squash is available at Brood Farm (by appointment, you may come and pick your own! - text 870.834.5315). This recipe works alright with zucchini, so long as you wring out the shredded veggies and dry them well with a paper towel before adding additional ingredients.