I have used various squashes and it works great! I have also used cooked salmon or chicken in the fritters
Ingredients
- YUM YOGURT DIP
- Greek yogurt
- Any or all of the following to taste:
- parsley, mint, dill, garlic
- a bit of lemon juice
- a bit of honey
- a bit of olive oil
- salt and pepper
FRITTERS
3 c of shredded zucchini or squash, SQUEEZE as much water our as possible
1/3 c chopped onion
2 garlic cloves minced
3 tbsp of fresh parsley and / or dill and / or mint
salt / pepper
1 large egg, whisked
1/3 c fine cornmeal + 1 tbsp corn starch ( or substitute 1/2 c flour)
1 tsp baking powder
1 egg
olive oil for frying
Directions
- Mix all ingredients for yogurt dip and refridgerate until ready to use
- Mix DRY zucchini or squash with onion and seasonings
- Add cornmeal + corn starch and mix until veggies are coated
- Mix in the egg until all ingredients combined
- Heat olive oil in non-stick frying pan to medium temperature. Drop mixture by tablespoon into hot oil but don’t crowd them. Fry fritters (in batches) on each side until golden brown….about 3 min per side. Remove to paper towel on a plate and place in oven at 275 F.
- Serve hot and crisp with yogurt dip. Leftovers can be frozen and reheated in frying pan.
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