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That summer veggie that just keeps on giving: Summer Squash Fritters

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Turns out the squash fritters I made for dinner last night are pretty awesome reheated for breakfast as a base for farm fresh poached eggs...

Ingredients

8 cups shredded summer squash (a combo of yellow and green is pretty); no need to remove the skin before shredding

2 jalapeños or 1/2 cup bell peppers, shredded

1 onion, shredded

1 cup all-purpose flour

1/2 cup masa (or regular cornmeal)

3 eggs, lightly beaten with 1/4 cup milk

1 cup cheddar cheese

1 tsp Dr. Bob's Lavender Pepoer


Place the squash, peppers and onion in a colander. Sprinkle liberally with salt, mix well with your hands to distribute the salt, and drain about 30 minutes, until no longer moist. If necessary, wrap in a tea towel and squeeze out the excess moisture. I covered mine and let it sit for several hours, and it dried out nicely without the tea towel step. 

Directions

Place the drained squash mixture into a large mixing bowl. Sprinkle the flour, masa, and lavender pepper over the top, and stir it into the squash. Mix in the cheese. Add the beaten egg mixture and combine well, adding more milk if needed. The mixture should be stiff, like mashed potatoes, not runny.

Heat oil in the bottom of a cast iron skillet.I used leaf lard, but any fat will work (including bacon fat...). When the oil is hot, use a half cup measure to portion out the batter into the skillet. Flatten the mixture with your spatula once it's in the pan. Sauté until brown on the bottom, about 5 minutes. Flip and brown the other side. There is room for about 4 at a time in the skillet. Drain them on paper towels and keep warm in the oven while you continue cooking the rest.

Serve plain, or with a dollop of sour cream, or plain yogurt mixed with fresh garlic and a little salt. 

These reheat very well in the oven, so save the leftovers! The recipe makes a lot, and the batter keeps well for at least a day in the fridge. We ate 4 last night, reheated 4 this morning, and I saved about a quart of the mixture to cook tonight. I am going to add fresh corn scraped from the cob to the remaining batter for a slightly different version tonight, to go with the remainder of the baked chicken from last night's dinner. Did I mention I am the innovative queen of leftovers?

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