RISE AND SHINE KAUT43 OKC
It has been a fun and full birthday weekend for yours truly (thank-you very much), and with all the fun and merriment with friends this weekend I managed to be inspired for this week’s In The Kitchen With Scotty cooking segment on Rise and Shine.
Hanging out with my friend Kyle drinking wine and solving world problems… we’re pretty good at that… the conversation switched to food. Kyle told me about squash “patties” that his mother would make for his family. Not sure of how she did it he described their appearance and flavors, and by my best judgment he was describing something along the lines of pan fried fritters.
Now the closest I have ever come to pan fried fritters were corn fritters… which I love. Still in summer mode, and my summer garden producing squash and zucchini out the wazoo, I thought attempting pan-fried squash fritters would be a perfect recipe for this week. Along with my homemade Tomato Jam, these fritters were amazing and hit the spot.
Thanks, Kyle… and thank-you summer garden, for this delicious idea!
For The Fritters:
1 cup yellow squash, shredded
1 cup zucchini, shredded
2 teaspoons kosher salt
3 tablespoons chopped fresh garlic chive (or regular chive)
3 tablespoons unsalted butter, melted plus extra for frying
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
2 large eggs, beaten
3/4 cup sparkling water
- In a large mixing bowl, hand grate with a box grater, 1 large yellow squash and 1 large zucchini, or however much you need to grate a cup of each. Combine the two and sprinkle with the kosher salt. Toss to combine and let the mixture rest for approximately 20 minutes to extract excess water. Squeeze out as much the excess water that you can and reserve the shreds. Add the three tablespoons of chopped chive.
- In a separate mixing bowl combine the flour, baking powder, and Soul-Licious seasoning. Mix to combine. Add the beaten egg and sparkling water, and with a large wooden spoon gently mix into a thick batter. Pour in the three tablespoons of butter and mix in thoroughly.
- Add the squeezed squash, zucchini and chive mixture to the batter and fold in completely. With a hot buttered skillet or griddle spoon out large dollops of the batter and place onto the pan. Flatten the dollops slightly and begin to fry. Flip the fritter over when the edges start to brown and bubbles form on top; around 3-5 minutes depending on how hot your griddle pan is.
- Remove the fritter to a cookie sheet and place into a 375-degree oven to bake for 15 minutes. Serve hot with a generous scoop of homemade Tomato Jam or any savory creamy condiment you prefer.
For The Tomato Jam:
2- 2 1/2 pounds fresh tomatoes (all varieties and sizes if you like)
3 tablespoons fresh ginger, shredded then chopped
1 cup packed brown sugar
3 tablespoons jalapeño, seeded and small diced
1 teaspoon In The Kitchen With Scotty “More Than Pumpkin Pie Spice” (or ground cinnamon)
3 tablespoons fresh lime juice
- Core and cut the tomatoes into medium sized chunks. Peel a good sized finger of ginger and with a box grater hand shred; Chop the shreds.
- Place the tomatoes, chopped ginger, and all of the other ingredients into a heavy bottom pot. Begin heating to a heavy simmer. Lower the temp to a low simmer, covered. Stir and punch down the tomato chunks with a wooden spoon often, and cook the whole thing down until thick and bubbly.
- If you’re jarring, pour the tomato jam into clean jam jars and seal according to safe jarring practices. Or…. into a nonmetal or food grade plastic container, and store (covered) in the fridge.