Squash Fritters
Submitted by admin on Mon, 2012-01-23 17:58
5 medium yellow squash, grated (may substitute zucchini)
2 tsp salt, divided
1 cup onion, diced
2 eggs
1/4 cup all-purpose flour
1/4 cup corn meal
1/2 tsp pepper
1/4 cup canola oil for frying
Hot mango chutney (optional)
Sour cream or plain greek yogurt (optional)
Place squash in a strainer and sprinkle with 1 tsp salt. Let sit as salt aids in draining excess liquid from the squash, approximately 10 minutes. Squeeze any remaining liquid through the strainer and place squash in a mixing bowl. Add the onion and eggs. In a separate bowl, mix together flour, corn meal and pepper. Combine wet and dry ingredients and mix well.
In a cast iron skillet, heat oil to medium-high heat. When the oil is ready, a drop of water will sizzle when it hits the oil. Carefully place spoonfuls of the squash mixture into the oil. Cook 3-4 minutes, until fritters are golden brown. Gently flip the fritters and cook for another 3-4 minutes on the second side. Cook in batches of 3-4 fritters at a time, making sure that the oil is hot prior to each new batch. Sprinkle the fritters with salt upon removing each batch from the oil.* Serve with a spoonful of hot mango chutney and a dollop of yogurt or sour cream.
*When removing the fritters, place them on a paper bag to drain any remaining oil. This will allow the fritters to remain crisp, while still removing the excess oil.
