It’s that time of year that your home garden may be pumping out more veggies than your family wants to see. Every day, I’m walking out to find a new zucchini, squash or cucumbers. I absolutely love it, but not everyone wants to eat raw veggies for every meal – so it’s time to get creative in the kitchen. I tend to treat summer squash the same zucchini, but didn’t want to make bread so I shredded it up, and decided to go with some summer squash fritters. They’re full of flavor, easy to make and kids may not even notice there’s a veggie inside!
Ingredients:
- 1 medium Summer Squash
- 1 large Egg
- 1/4 cup White Rice Flour (you can use regular flour if you don’t have to be gluten free)
- 1/4 cup Parmesan Cheese
- 1 Tbsp Minced Garlic
- Salt and Pepper to taste
- 1 Tbsp Olive Oil
Direction:
- Shred your summer squash and place in a colander. Sprinkle with sea salt and let sit for 10 minutes. After 10 minutes have passed squeeze the remaining water out of the squash.
- In a medium bowl, add in your flour, Parmesan cheese, garlic and salt and pepper. Mix together. Add egg and mix completely until smooth.
- Add in your shredded squash and mix until combined.
- In a medium skillet heat up your oil over medium heat.
- Spoon a heaping amount of your squash mixture into the hot oil, and flatten with a spatula. Cook on each side 2-3 minutes until brown and crisp.
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