Community Garden

The community garden outside my office. My department's plot is in the back center.

Fritter Veggies

Fritter Veggies

 

Well, not literally… but I did just harvest my first squash from the new community garden at work. The facilities team built a fenced-in garden with one above-ground plot for each department. It’s a wonderful job perk, and one that really helps me out, since I have an apartment with no ground space to grow veggies and very little sun on my porch. So far, I am growing yellow squash, green and red bell peppers, tomatoes, banana peppers, basil, mint, parsley, okra, and chives. This is my very first garden! :-)

In honor of my squash harvest, I decided to make a meal around squash fritters. I found a squash fritter recipe at This Primal Life that I heavily modified to make the patties more colorful and crunchy.

Squash Fritters with Creamy Dill Sauce

Fritter Ingredients

  • 1 yellow squash
  • 1 zucchini
  • 1/2 cup diced green onions
  • 1/2 cup diced red bell pepper
  • 1 fresh ear of corn kernels
  • 1 tsp Lowry’s seasoned salt (or regular salt)
  • 1 tbsp. ground flaxseed mixed with 1 tbsp. water (as egg replacer)
  • 1 clove garlic, minced
  • 2 tbsp. parsley, chopped fine
  • 1 tbsp. chives, chopped fine
  • dash chili powder
  • 1/2 cup flour
  • dash pepper
  • 1/4 c. coconut oil for frying

Sauce Ingredients

  • 1/4 cup Tofutti Better Than Sour Cream
  • 1/4 cup Vegenaise
  • 1 tbsp. dill
  • splash apple cider vinegar

Directions

Combine sauce ingredients in a small dish and mix well. Refrigerate until fritters are ready.

Wash the squash and zucchini, chop off the ends of each, and grate through a cheese grater. Sprinkle with seasoned salt and let sit for 10 minutes. If you have a cheesecloth, drain the grated squash through it, otherwise, do like I did and squeeze the squash with your hands to drain it. There was quite a bit of water, and you want to get out as much as you can. You can use a clean washcloth or napkin to press more water out. Next, heat the coconut oil in a frying pan on medium to medium-high heat. As the oil is heating, combine the grated squash in a mixing bowl with the remaining ingredients (green onions, bell pepper, corn, flaxseed mixture, garlic, parsley, chives, chili powder, flour, and pepper). Mix thoroughly with a spoon. Once the oil is hot, use your hands to make patties about three inches in diameter and 1/2 inch thick. Place the fritters one at a time on the end of a spatula or slotted spoon and carefully drop into the oil. My fritters took about 3 or 4 minutes to brown nicely on the bottom. Once they are browned, turn them over with the spatula and fry another 2 or 3 minutes. Drain on a clean kitchen towel. Drizzle with dill sauce when ready to eat.

To accompany my fritters, I made quinoa, steamed kale, and black bean chili from a PCRM database recipe. The meal was outstanding if I do say so myself. I’m looking forward to more yummy squash meals from my garden.

Fritters Fritterin'

Fritters Fritterin'

Black Bean Chili, Quinoa, Kale, and Squash Fritters

Black Bean Chili, Quinoa, Kale, and Squash Fritters

 

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