On Monday I shared a recipe for Summer Squash, Zucchini & Blue Cheese Tian. If you STILL have summer squash sitting around and want another idea for using it, I present to you Summer Squash & Corn Fritters with Buttermilk Sauce.
This recipe uses the summer bounty of summer squash and corn and is great straight out of a skillet, but can also be FROZEN! Trust me! I've tested this out for you :)
Summer Squash & Corn Fritters with Buttermilk Sauce
Makes ~ 10 fritters
Ingredients
2 summer squash, grated, and liquid discarded
kernels from 2 corn on the cob
2 eggs
1/4 cup flour
1/4 cup panko crumbs
10 basil leaves, chopped
salt & pepper to taste
olive oil
buttermilk sauce (same one I used in the Grilled Eggplant with Cherries, Pine Nuts & Buttermilk Sauce recipe)
1/2 cup Greek yogurt
1/2 cup buttermilk
1 garlic clove, microplane'd
pinch of red pepper flakes
Directions
1. In a bowl combine the first 7 ingredients.
2. Heat olive oil in a cast iron skillet. Using a 1/4 cup measure, form fritters and sauté in olive oil for about 5 minutes on each side.
3. In a small bowl whisk together ingredients for the buttermilk sauce.
4. Serve fritters topped with the buttermilk sauce.
I suppose these could be called pancakes, but fritters sounds so much more fun, fancy, and just better. These are great for any meal of the day.
What have you been cooking lately? Don't be a stranger! Share!
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