"The belly rules the mind."--Spanish Proverb

Squash Fritters Recipe

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This recipe for Squash Fritters, by , is from Mom Z's Recipes #4, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 Tbsps vegetable oil
1 egg -- beaten
2/3 c milk
1/2 c self-rising cornmeal
1 c yellow squash or zucchini(1 med.
sized one) -- grated
2 Tbsps onion -- grated
2 Tbsps sour cream
2 Tbsps Parmesan cheese -- finely shredded
1/4 tsp Tabasco sauce
1/2 tsp salt
1/4 tsp black pepper

Combine oil, egg, milk, corneal, squash, onion, sour cream, cheese, Tabasco , salt & pepper; mix well.
Add additional milk for a thinner consistency or Tbsp. of cornmeal if batter is too runny.

Heat 1 Tb. oil on skillet (pancake griddle works great).
On medium heat, spoon 1/4 cup batter per fritter onto skillet.
Cook until golden, about 4 minutes on first side and 2 minutes on second side.
Serve with salsa.

Number Of Servings:
Number Of Servings:




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