Summer Squash Fritters Grain-Free

Updated: 6 days ago

Crispy squash fitters made with garbanzo flour drizzled with a cilantro vinaigrette.



The vegetable is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium.


YouTube Cooking Class Below ~


Season: Summer

Prep time: 15 minutes

Cook time: 10 minutes



Fritters

1 lb. assorted summer squash, grated

1 spring onion, or 2 shallots, chopped

2 -3 tbsp. garbanzo flour

2 tbsp dill, chopped

1 tsp. salt

1/8 tsp black pepper

2 tbsp. olive oil for frying.

lettuce leaves for plating fritters on top


Vinaigrette

1 shallot, minced

2 tbsp. lime juice, fresh

lime wedges for garnish

1/2 tsp. salt, to taste

2 tbsp. cilantro, minced, extra for garnish

5-6 tbsp. extra virgin olive oil


For the fritters: On a cutting board grate all the squash. Place in a bowl lined with a kitchen towel or paper towels. Sprinkle with 1/2 tsp. salt. Let sit for 10 minutes to remove the moisture.


Mix grated squash, 1/2 tsp. salt, garbanzo flour ( start with 1-2 tbsp.) pepper, chopped dill. Mix well. If you feel it is too wet, add more flour. Makes 8 or more patties. Depending on size. Place on a plate until ready for frying.


In medium hot pan, add olive oil. When you have a bit of a sizzle, add fritters. You might have to do in batches. Cook until golden brown on each side, about 4 minutes. Place on plate lined with paper towels, to remove any extra oil.


Vinaigrette:


In a small bowl, add minced shallot, lime juice and salt. Let macerate for 5 minutes. Add cilantro. Whisk in olive oil to emulsify. Taste for seasoning and acidity. Can be made a day ahead.


To assemble: Lay 2 or 3 fritters on lettuce leaves. Drizzle vinaigrette and sprinkle some chopped cilantro on top. Garnish with lime wedge.






©2018 by Laurie Richardone

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