If the weather wasn’t letting us know that summer has arrived, the garden sure is! I may have gotten a little carried away this year and massively over-planted my squash plants, meaning we’re going to have to come up with a lot of squash recipes!
We already have picked quite a few yellow squash and zucchini. I also have some sort of mystery squash growing that was supposed to be a butternut squash but I think it was incorrectly labelled because the fruit that have appeared are a bright yellow-orange color? Maybe spaghetti squash? Let me know if you have any ideas of what it might be!
This recipe makes 6 delicious fritters, crispy on the outside and fluffy on the inside! I hope you enjoy them!
Makes 6 fritters
Ingredients:
330g summer squash (about 2 cups – I used one zucchini and one yellow squash)
3 spring onion stalks
1 egg
2 tbsp grated Parmesan cheese
1/4 cup breadcrumbs
1 tsp oregano
Salt and pepper to taste
1/2 tsp garlic powder
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Shred the summer squash. I used a box grater. Chop the spring onion thinly and shred the cheese.
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Remove excess moisture from the squash using kitchen roll or by manually squeezing it out
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add the egg, spring onion, cheese, oregano, garlic powder, breadcrumbs, salt and pepper and mix well until combined
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Put a pan over a medium heat and coat the bottom of the pan with a thin layer of oil
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Form the mixture into patties about 2 inches in diameter 1/2 inch thick
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Flip when the edges start to brown. You’ll know their ready if they stay together when you slide your spatula under them.
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Turn out onto a plate topped with kitchen roll to soak up any excess oil
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Enjoy as a side or on their own! Let me know in the comments below if you try them!
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