Interestingly enough, one of my most viewed posts is Summer Squash Fritters. Because I’m trying to cut back just a bit on my grain consumption, I reworked them today to be grain free. Does that make them gluten free? I don’t know, but these use chickpea flour in place of the usual all purpose flour.
Summer Squash Fritters
- 1 – 1.5 C of shredded crookneck squash (make sure to squeeze all the water from it)
- 1/2 t salt
- 3 T chickpea flour
- 1/4 t pepper
- 1 egg
- 2-3 T olive oil for frying
Mix all with a fork to form a batter. Heat up your oil in a skillet over high heat. Place a few spoonfuls of batter in the pan making pancakes about the size of your palm. Be sure to spread the batter out float, or else the middle won’t cook. Fry until golden and set on one side, then flip and repeat. Fry all the batter in this way. You should get about 5-6 fritters out of it. Drain them on paper towels, sprinkle with salt, and enjoy.
I enjoyed mine today with a little dill dip on them. I made it with (these are really rough estimates) 1/2 cup each mayo and sour cream, 1 T onion powder, 2 T dried dill weed.