In the event you are drowning in summer squash, this recipe is a great way to hide and and serve it to your family even after they have played the NO MORE ZUCCHINI CARD! Every one loves golden brown pockets of cheese + herb goodness, so much so no one will be the wiser if it is stuffed with squash! I harvested a couple more patty pan squash from the garden today along with an armful of fresh herbs, and together along with my favorite local goat feta, some eggs from the hens and some corn meal you have the makings of some lovely summer snacking!
Here is the run down:
Start by grating
2 medium squash (zucchini or starburst)
2 small onions
sprinkle with sea salt and set in a strainer and allow to shed excess water for at least 30 minutes before mixing batter.
In a large bowl combine:
4 farm fresh eggs
1 cup of grated cheese (I used 2/3 lovely goat feta and 1/3 mozzarella)
1 cup course corn meal
a pinch each of turmeric, chili flakes and cayanne
Then toss in at least 1 cup of coarsely chopped fresh herbs; I used dill, basil and flat leaf parsley
Mix in the squash and onion and start to portion into small 1 0z sized balls, while warming a deep cast iron fry pan with your favorite oil (lard or organic veggie oil)
Brown fritters on both sided until golden and inviting, then serve hot with what ever dipping sauce you fancy. As I am heat crazy I opted for Sirachi straight up, my daughter went for sweet chili dip and I think that a nice yogurt and mint sauce would also be perfect for these.
Happy squash dunking!