The Andersons went to Jackson Falls for one final picnic of delicious Springdell fruits and veggies before heading back home.
Vacation was great, but it’s good to be home, too. What a bounty to come home to with our 5th Springdell share of the summer season! Let’s get right to it!
Thursday during the “Tell” of the Springdell Show and Tell, I had mentioned that I was reserving a few of the summer squash from Share Box #4 for today’s recipe, the Summer Squash Fritter. Fritters are a tasty way to play with your veggies in a very flexible way. Usually a bit of egg and flour to bind the ingredients together, and the rest of the ingredients are negotiable. It’s a great recipe to make your own!
Tonight I started with 2 cups total of grated summer squash and a touch of grated zucchini for color. I then squeezed as much liquid as I could out of the shredded squash in small batches. A little moisture is ok, but too much can make your mixture too watery. I finely chopped about 1/2 cup of chopped onion and mixed it with the drained squash.
Next, I mixed about 2 teaspoons of sugar, about 1/2 teaspoon of kosher salt, a few turns of freshly ground pepper, and a couple of tablespoons of Four Star Farms Stone Ground Cornmeal (available at the farm stand) before adding it to the squash mixture. Two eggs and 2 tablespoons of melted Amish Roll Butter were mixed together before being added to the mixture. I then folded in about 1/2 cup of grated Parmesan cheese. 
I cooked some up in a tiny bit of coconut oil in my nonstick skillet until they were golden brown on each side.
I drained them on a paper towel for a spell before serving.
These didn’t last long around here.
Those who have been following this blog since the winter have seen my ebelskiver pan. For those new to the ebelskivers, they are traditional Danish pancakes, which are roundish and often containing fillings in the middle. 
I find the ebelskiver pan to be an awesome alternative to the traditional flapjack, pancake, or latke. It is a little tricky to work with this pan, but is great because it uses very little oil in each “well” of the pan, and allows a 3-D round pancake with a filling in the middle, making it a bit of a surprise treat.
Tonight’s summer squash ebelskivers were filled with a couple of different things. In one batch I tried a bit of cream cheese and chive. This gooey one was filled with some of the Roasted Garlic and Chive Dip. They were pretty good, but the non-ebelskiver fritters were devoured faster tonight.
Whether raw, grilled, steamed, boiled, sautéd or otherwise consumed, fresh summer squash just can’t be beat! I hope you’ve enjoyed this interpretation on a fabulous veggie.