Squash Fritters
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
20
ingredients
- 1⁄4 cup cornmeal
- 1⁄2 cup rice flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon ground red pepper
- 6 squash, cooked and mashed
- 1⁄2 cup buttermilk
- 1 small onion, chopped
- 1 large egg
- vegetable oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
directions
- Combine the first 5 ingredients in large bowl.
- Stir together the squash, buttermilk, onion and egg, stir well.
- Add to the cornmeal mixture,stir until blended. Add more liquid if needed. Mixture should be somewhat firm.
- Pour oil to the depth of 1/2 inch deep in a heavy skillet or wok.
- Heat oil.
- Drop batter by full tablespoons into hot oil.
- fry 3 minutes on each side or until golden brown.
- drain on paper towels.
- This tastes great with a mixture of different squashes.
- sprinkle evenly with the 1/2 tsp of salt.
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RECIPE SUBMITTED BY
Carla S.
Chillicothe, MO
<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>