I’ve often referred to my recipes as experiments and to the kitchen as my laboratory. This recipe is one that proves it.
It was born after coming home frazzled from a long day at work and frantically combining whatever I had on hand in my fridge and pantry.
The hubby and I are true bargain-shoppers, and we recently found a steal on summer squash. Which means we also found ourselves up to our ears in summer squash! (I simply can’t resist stocking up on something if it’s a really good deal! It’s a disease.)
Now, I’m a fan of squash, so I knew I could just sauté it in good ole’ olive oil and call it a day.
But where is the adventure in that??
I’ve had a desire to experiment with squash baked goods for a while now…breads, muffins, pancakes…this was the perfect opportunity.
I finally settled my sights on squash fritters.
I’ve seen many recipes for squash fritters, but most of them have always been savory or sweet. We adore fresh herbs (e.g. my rosemary obsession), and just so happened to have an immense amount of fresh cilantro waiting to be used.
So, I decided…why not try spicy?
I’m so incredibly glad that I did.
Squash and Cilantro Fritters
(Serves 2 to 4…about 8 fritters)
- 2 cups grated yellow summer squash
- 4 T jarred jalapeños, drained and chopped
- 2 handfuls (or more!) fresh cilantro, chopped
- 1 tsp ground cumin
- Sea salt, according to taste
- Pinch of crushed red pepper
- 1/2 lime, juiced
- One egg
- 2 oz cheddar cheese, diced or grated
- 1/2 cup oat flour or whole wheat pastry flour (or flour of your choice…something to bind the mix)
Sprinkle the grated squash with salt to help bring out any extra moisture, and then press it with paper towels.
Stir in the flour until you form a stiff batter.
I prepared these fritters in my adorable little Toastmaster pancake maker, but you could certainly fry them in a skillet coated with nonstick cooking spray (or olive oil) for a few minutes on each side, as you would with other pancake recipes.
If desired, drizzle the fritters with fresh lime juice (I used the remaining half of the lime) and garnish with salsa, guacamole, and extra cilantro.
These are equally nommy for breakfast, lunch, or dinner! Serve them alongside eggs, spicy chicken, beef…or all on their own!