Summer Squash Fritters
The ole’ fritter is a great standby for many lingering veggies. I used cornmeal here, but flour also works. Parmesan cheese is a nice accompaniment, but feel free to make this your own, it’s totally a flexible treat.
Ingredient: Summer Squash
Yellow Summer Squash
- Description-
Bright yellow in color and firm to the touch, summer squash are a summertime favorite. Yellow summer squash grow on vines and are best picked when medium sized.
- Preparation-
The skin is usually left on the squash, as it is thin and adds to its nutritional value and a pop of color on the plate. Simply wash and trim the ends. Summer squash can be enjoyed in raw and cooked preparations.
- Storage-
Refrigerate in a plastic bag in the fridge for up to a week
- Nutrition- Vitamin B6, C, riboflavin
Patty Pan Squash
- Description-
This squash has a very cool, and unusual saucer shape, it is also known as saucer squash. The firm white flesh of the patty pan has been compared to the flavor of artichokes.
- Preparation-
Remove the skin on the outside if it is too tough, which means the squash is older. The squash are also sold mini, and can be preserved.
- Storage-
Store patty pan in the refrigerator for 5-7 days, the smaller the squash the sooner it should be used.
- Nutrition- vitamin B6, C, A, fiber, magnesium, potassium
Some of the zucchini and summer squash was cut into “noodles” with a veggie peeler (those of you with spiralizers-here’s a great opportunity!)
Save your ends and seed-filled middles in the fridge. When you have enough, try a variation of scrappy pickles, such as this one by Rachel Ray!
