8/14/14

Summer Squash & Corn Fritters with Buttermilk Sauce


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.


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