My Garden Grows Squash Fritters with Creamy Dill Sauce
Well, not literally… but I did just harvest my first squash from the new community garden at work. The facilities team built a fenced-in garden with one above-ground plot for each department. It’s a wonderful job perk, and one that really helps me out, since I have an apartment with no ground space to grow veggies and very little sun on my porch. So far, I am growing yellow squash, green and red bell peppers, tomatoes, banana peppers, basil, mint, parsley, okra, and chives. This is my very first garden!
In honor of my squash harvest, I decided to make a meal around squash fritters. I found a squash fritter recipe at This Primal Life that I heavily modified to make the patties more colorful and crunchy.
Squash Fritters with Creamy Dill Sauce
- 1 yellow squash
- 1 zucchini
- 1/2 cup diced green onions
- 1/2 cup diced red bell pepper
- 1 fresh ear of corn kernels
- 1 tsp Lowry’s seasoned salt (or regular salt)
- 1 tbsp. ground flaxseed mixed with 1 tbsp. water (as egg replacer)
- 1 clove garlic, minced
- 2 tbsp. parsley, chopped fine
- 1 tbsp. chives, chopped fine
- dash chili powder
- 1/2 cup flour
- dash pepper
- 1/4 c. coconut oil for frying
- 1/4 cup Tofutti Better Than Sour Cream
- 1/4 cup Vegenaise
- 1 tbsp. dill
- splash apple cider vinegar
Combine sauce ingredients in a small dish and mix well. Refrigerate until fritters are ready.
Wash the squash and zucchini, chop off the ends of each, and grate through a cheese grater. Sprinkle with seasoned salt and let sit for 10 minutes. If you have a cheesecloth, drain the grated squash through it, otherwise, do like I did and squeeze the squash with your hands to drain it. There was quite a bit of water, and you want to get out as much as you can. You can use a clean washcloth or napkin to press more water out. Next, heat the coconut oil in a frying pan on medium to medium-high heat. As the oil is heating, combine the grated squash in a mixing bowl with the remaining ingredients (green onions, bell pepper, corn, flaxseed mixture, garlic, parsley, chives, chili powder, flour, and pepper). Mix thoroughly with a spoon. Once the oil is hot, use your hands to make patties about three inches in diameter and 1/2 inch thick. Place the fritters one at a time on the end of a spatula or slotted spoon and carefully drop into the oil. My fritters took about 3 or 4 minutes to brown nicely on the bottom. Once they are browned, turn them over with the spatula and fry another 2 or 3 minutes. Drain on a clean kitchen towel. Drizzle with dill sauce when ready to eat.
To accompany my fritters, I made quinoa, steamed kale, and black bean chili from a PCRM database recipe. The meal was outstanding if I do say so myself. I’m looking forward to more yummy squash meals from my garden.