Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 3 cups shredded squash, yellow or zucchini 1/4 cup shallot or scallion, finely chopped 4 ounces gouda, shredded 1/2 cup flour 1/2 cup stone-ground cornmeal 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs, lightly beaten 1/2 cup buttermilk 1/8 - 1/4 cup olive oil DIRECTIONS Preheat oven and two cookie sheets to 375 degrees. Mix ingredients (except the oil) in order given, stirring lightly after each addition. Pour just enough oil to coat the hot cookie sheets. Use 1/4 cup of batter for each fritter and space them 2 inches apart. Bake 5-6 minutes, turn and bake an additional 5-6 minutes. Serve hot. Copyright © 2010 Stefanie Samara Hamblen |
