Crispy on the outside and custardy on the inside, these pan-fried summer squash fritters are the creation of Dale Sharkey of Cosmic Apple Gardens. Served hot with peppery arugula and a juicy tomato and basil salad, they make a rewarding CSA workshare lunch. Embellish the fritters with gravlax and garnish with crème fraîche for a brilliant appetizer.
A box grater makes quick work of the beautiful summer squash and a little elbow grease squeezes out the liquid to get them ready for the fry pan.
It doesn’t get any better than cooking for the farmers of Cosmic Apple Gardens that grow our food and in the field at came from. Enough talk already, we have some hungry onlookers so let’s dig in.
CSA SHARE #8
- Cosmic Salad Mix
- Radish
- Turnips
- Romaine Lettuce
- Collard Greens
- Summer Squash
- Tomatoes
- Shell Peas
- Basil
- Head Lettuce
RECIPES COOKED WITH THIS WEEKS SHARE
FROM THE FIELD
One sure sign of summer in the Tetons in the arrival of tomatoes. We get them a little later in the season than most climates but who’s complaining.
Summer squash is here along with everyone’s favorite, tomatoes. Cosmic Apple Gardens grows all their food using Organic/Biodynamic agriculture. Not wanting to use junk fertilizer from a bag, Jed found Biodynamics 20+ years ago. He explains this closed farm system and why is makes the food taste so damn good in episode 8 of Just Picked, Cooking Through a CSA.
Dale’s Summer Squash Fritters
- Total Time: 30 minutes
- Yield: serves 4 1x
Description
Crispy on the outside and custardy on the inside, these pan-fried summer squash fritters are the creation of Dale Sharkey of Cosmic Apple Gardens. Served hot with peppery arugula and a juicy tomato and basil salad, they make a rewarding CSA workshare lunch. Embellish the fritters with gravlax and garnish with crème fraîche for a brilliant appetizer.
Ingredients
- 3–5 assorted summer squash, grated using large holes of a box grater
- 2 carrots, grated using large holes of a box grater
- ½ Vidalia onion, medium chop
- 4–6 tomatoes, half chopped, half sliced crosswise into rounds
- 6–9 basil leaves, half chiffonade, half reserved for garnish
- generous handful arugula, roughly chopped
- 1 farm-fresh egg
- 1 ½ cloves garlic, small chop, 1/2 thinly sliced
- 2 tablespoons whole milk
- 3 tablespoons all-purpose flour, (substitute rice flour for a gluten-free version)
- 3 tablespoons Parmesan cheese, grated
- 1 tablespoon Basil Oil
- juice of ½ lemon
- 1 teaspoon balsamic vinegar, or more as needed
- 2–3 tablespoons olive oil, plus more for frying
- 2 tablespoons unsalted butter
- salt and freshly ground pepper, season as you go
Optional toppers
- 3 slices gravlax (omit for vegetarian version)
- 3 dollops crème fraîche
Instructions
- Spread out squash, carrots, and onions in the center of a clean kitchen towel. Sprinkle with salt and mix with your hands to combine. (Salt draws out liquid from the vegetables.) Wrap up towel around the vegetables, twist the top closed and squeeze out as much liquid as possible.
- In a large bowl, whisk together egg, milk, flour, chopped garlic, and Parmesan and season with salt and pepper. Use a spoon to fold in the drained squash mixture and about 2 tablespoons olive oil. Let rest for 5–15 minutes.
- Preheat a large cast-iron skillet over medium-high heat. In a medium bowl, mix together chopped tomatoes, a touch of olive oil, basil oil, balsamic vinegar, lemon juice, sliced garlic, basil ribbons, and salt and pepper to taste.
- Add about 3–4 tablespoons olive oil and butter to hot pan and wait for bubbles to subside. Spoon 2–3 tablespoon piles of fritter batter into pan. Fry until golden brown on both sides, 3–4 minutes per side. Remove to a plate.
- In the center of a serving plate make a bed of arugula and circle the greens with a ring of sliced tomatoes. Drizzle with additional basil oil and season with salt and pepper. Arrange hot fritters on top. Dress three fritters with gravlax and dollops of crème fraîche, if desired. Finish with tomato salad and hand-torn basil leaves. Serve immediately.
- Category: appetizer
- Method: pan-fry
Keywords: Squash Fritters, basil oil
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