Some days, the only thing that sounds good for dinner is something that has been fried in oil; lots of it. You know those days. I also believe that if you have a lot of the same thing (read: summer squash) you are less likely to get sick of it if you have an army of varying dishes to use them in. Breakfast, lunch, dinner, dessert..
This was my first time making summer squash fritters, and it definitely won't be the last. I have to admit it took me back to my grade school days when my friends would want to sniff my backpack because it had the best chinese fried rice aroma (read: grease).
Pair the fritters with a relish of fresh vegetables and you might forget about the grease splatters covering your oven.
pattypan and quinoa fritters
adapted from chez panisse: vegetables
4 cups patty pan or summer squash, grated
2 cups cooked quinoa
1/2 an onion, chopped
1/4 cup whole wheat flour or starch (potato or corn)
2 cloves garlic, minced
zest of half a lemon, optional
a bit of salt and pepper
oil, for frying
Combine all the ingredients, mixing well.
Heat a good amount of oil in a frypan (it should come up the sides of the fritter cakes but they should not be submerged). Spoon some batter into the pan, cooking until golden and brown on the bottom. Turn it to the other side and cook until golden. Place it on a plate lined with paper towels to cool and sop.
If the cake is difficult to turn over or falls apart easily, add more flour to the batter 2 Tablespoons at a time, mixing well and testing another cake until it holds together well and browns easily.
1/4 cup measuring cup works well for spooning the batter into the pan.
Serve with cilantro lime mayo and corn pepper relish (below).
corn pepper relish
Slice some corn off the cob*, and combine with chopped fresh bell peppers, tomatoes, zucchini, and cucumber. Drizzle with some olive oil, honey, a little bit of your favorite vinegar, and season with salt and pepper to taste. Let sit for about 20 minutes before serving.
*If your corn is sweet enough, you can cut if straight off the cob after shucking it. If you prefer to, or if your corn tastes unpalatable and starchy when eaten raw, you can saute the kernels in a bit of olive oil for a few minutes until bright and soft before adding to the other ingredients.