This is a typical fritter recipe. You have a shredded ingredient, say a potato, zucchini, carrots, or squash, or any combination of ingredients, say clams or crab meat, add it to a flour-based batter and fry it up.
The base of the fritter usually involves some mixture of water, eggs, flour, and sometimes baking powder. The baking powder supposedly makes the fritter more crunchy; though, it didn't do much for this batch. If I were to do this recipe again, I'd definitely omit the yellow squash. Ugh.
Ingredients
2 small yellow squash, grated
1 medium zucchini, grated
1 carrot, grated
1/2 c. unbleached all-purpose flour
1 tsp baking powder
1 egg, lightly beaten + 1 tbsp water
salt, to taste
freshly ground black pepper, to taste
olive oil, for frying
Directions
1. Grate vegetables and stir in 1/4 tsp of salt. Let this sit for 10 minutes, then with cheesecloth or with your hands, squeeze out and discard the excess liquid from the vegetables.
2. Lightly beat an egg, salt, and freshly ground black pepper; stir this into the vegetables.
2. In a separate bowl, whisk together flour and baking powder.
3. While stirring, sprinkle in the flour to the egg/vegetable mixture. It should be slightly runny, like a batter.
4. Heat a tablespoon of oil in a non-stick skillet over medium heat. Drop batter by rounded tablespoonfuls into the hot oil. Fry on each side until lightly golden brown. Remove fritter from heat and repeat with the remaining batter.
These would probably taste good with a light sauce or sour cream.
