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 ~
Prep time: 15 minutes
Cook time: 10 minutes
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
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.
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.