I hate to throw good food out. Don’t you? I remember my mother taking left over mashed potatoes and making potato cakes. She would add a little chopped onion, egg and flour to make it all hold together. It was always such a delicious treat. I’m sure her example influenced me to not throw out good food. There’s always something to be made. Did you know leftover squash makes the best little fritters? A few days ago I stewed squash for supper. Today I decided use the leftovers and make Savory Summer Squash Fritters for Sunday Dinner.
I had 2 cups of leftover squash. It can be boiled squash or stewed. With or without onions. I usually add onions when I stew squash. I forgot this time. It doesn’t matter. If you have less than two cups you can still make this recipe. It’s very easy to adjust. You may not get as many fritters….but you will be happy, still. I’ll make these if all I have is 1 cup of squash! 2 cups will make about 8-10 fritters.
Place the cooked squash in a mixing bowl. Add an egg, 2 TBLS finely chopped onion, 2 TBLS finely chopped bell pepper, salt and pepper. Mix well. Don’t forget salt and pepper.
I like to mix the egg before I add the flour and milk. After the egg and onion and bell pepper are mixed well, add flour and milk.
Allow mixture to sit 10 minutes, or so. This will allow the flour to absorb the moisture and the volume will increase. I think mine sat for longer. You’ll want to cook them close to serving time, so they will be warm.
Pour 1/4 cup vegetable oil in a shallow pan. Heat. Drop by tablespoon full when pan is heated.
Cook fritters on medium heat. Be careful not to burn. Allow to cook several minutes (3-4) on each side. Flip and cook a little bit more on each side. Drain fritters on thick paper towels.
Garnish with a dusting of dill and/or thyme. Happy Cooking….
- 2 cups stewed or cooked and mashed squash. Drain excess liquid if there is any.
- 1 egg
- 2 TBLS finely chopped onion
- 1-2 TBLS finely chopped bell pepper
- salt and pepper
- 1/3 cup SR flour
- 1/3 cup milk
- oil for cooking
- Combine onion, bell pepper, egg with squash. Mix well.
- Add milk and flour. Salt and Pepper to taste.....
- Cover bottom of skillet with oil. Not too much, just enough to coat bottom.
- Heat to medium heat.
- Drop by heaping tablespoons onto hot skillet.
- Cook 3-4 minutes on each side.
- Repeat another minute or two per side until golden brown.
- Drain well on paper towels.
- garnish with dill weed and /or fresh thyme.
- Serve immediately