squash fritter | James & Everett https://jamesandeverett.com Sharing delicious recipes from our kitchen Sun, 14 Oct 2018 18:50:54 +0000 en-US hourly 1 https://i0.wp.com/jamesandeverett.com/wp-content/uploads/2018/04/cropped-J_E_new_logo_favicon.jpg?fit=32%2C32&ssl=1 squash fritter | James & Everett https://jamesandeverett.com 32 32 35272068 Squash Fritter Po’ boy https://jamesandeverett.com/2012/08/20/squash-fritter-po-boy/?utm_source=rss&utm_medium=rss&utm_campaign=squash-fritter-po-boy https://jamesandeverett.com/2012/08/20/squash-fritter-po-boy/#respond Mon, 20 Aug 2012 14:30:52 +0000 https://jamesandeverett.com/?p=1269 With August being National Sandwich month, I have been a bit obsessed with celebrating this marvelous invention, and have been enjoying experimenting with some variations of my own. Then the other day I overheard someone talking about a soft-shell crab po’ boy. As I wiped …

The post Squash Fritter Po’ boy first appeared on James & Everett.]]> fritter po boy 5With August being National Sandwich month, I have been a bit obsessed with celebrating this marvelous invention, and have been enjoying experimenting with some variations of my own. Then the other day I overheard someone talking about a soft-shell crab po’ boy. As I wiped the drool off my chin, I started thinking about making such a delight. Since the crabs are a bit hard to come by here in the mile high city, my imagination began working overtime. We don’t have seafood, but what we do have right now, is an over abundance of zucchini, so why not make a sandwich with squash, that would hope to satisfy my po’ boy craving. Well I have to say the results were pretty spectacular, and this one is a definite “must do again”.

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Squash fritter po' boy sandwich
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Squash Fritter Po’ boy Sandwich

A New Orleans inspired sandwich, using seasoned squash fritters.
Course Main Course, Sandwiches
Cuisine Southern
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Christoph

Ingredients

  • 3 medium-sized yellow or green squash grated
  • ½ yellow onion grated
  • 1 tablespoon salt
  • 2 green onions finely sliced
  • ¼ cup flour
  • 1½ teaspoon Old Bay seasoning
  • 1 teaspoon Cajun spice
  • 1 egg slightly beaten
  • Hoagie style roll or French bread
  • pickle
  • tomato
  • lettuce
  • mayonnaise
  • Creole mustard

Instructions

  • Begin by grating the squash and onion into a large bowl. Add salt and mix well. Place grated squash and onions in a colander or strainer and allow to drain for 30 minutes (the salt will help to pull the liquid out). Squeeze out all remaining liquid using a potato ricer or by squeezing with paper towels.
  • Add the green onion, flour, and spices to the squash and mix well to coat. Add the egg and mix well to combine. The mixture should be somewhat thick.
  • Heat ½” of vegetable oil in a large skillet until shimmering.
  • Carefully spoon batter into the hot oil.
  • Using the back of the spoon slightly flatten the batter to make a “patty”. Fry until the edges are slightly golden, then carefully turn and cook until browned.
  • When golden brown, place on a wire rack over newspaper or a brown bag to drain.
  • To complete the sandwich, carefully split open the Hoagie (the traditional sandwich is served on a hinged roll) and spread a generous amount of mayonnaise on the bottom side of the roll. Add the pickle, lettuce, and tomato. Place the fritters in the sandwich and top with several dollops of creole mustard.
  • Enjoy!

Notes

Traditional Po’boy sandwiches are made with shrimp or soft shell crab. This vegetarian version is very tasty and will really hit the spot!
Creole Mustard recipe.

 

The post Squash Fritter Po’ boy first appeared on James & Everett.]]> https://jamesandeverett.com/2012/08/20/squash-fritter-po-boy/feed/ 0 1269 Squash Fritters https://jamesandeverett.com/2012/05/02/squash-fritters/?utm_source=rss&utm_medium=rss&utm_campaign=squash-fritters https://jamesandeverett.com/2012/05/02/squash-fritters/#respond Wed, 02 May 2012 14:30:38 +0000 https://jamesandeverett.com/?p=841 As a side dish or an appetizer, the squash fritter is the chameleon of international cuisine. Served with marinara they are Italian, tzatziki sauce creates a Mediterranean dish, and for a taste of Morocco try them with harisa. Top the fritters with a curry sauce for a …

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As a side dish or an appetizer, the squash fritter is the chameleon of international cuisine. Served with marinara they are Italian, tzatziki sauce creates a Mediterranean dish, and for a taste of Morocco try them with harisa. Top the fritters with a curry sauce for a trip to India or spicy salsa for a south of the border treat. A dollop of aioli makes these golden pancakes a true Southern treat. One of my personal favorites is ajvare, an eastern European spicy eggplant and pepper sauce. So what ever direction you want your meal to take, this fritter will certainly help you get there.

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Squash Fritters
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Squash Fritters

A delicious vegetable pancake made with fresh squash.
Course Appetizer, Main Course
Cuisine Indian, Southern
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Christoph

Ingredients

  • 2 - 3 small green or yellow squash shredded
  • 1 teaspoon salt
  • ¼ flour
  • 1 egg lightly beaten
  • 1 - 2 green onions sliced
  • salt and pepper to taste

Instructions

  • Shred the squash into a large bowl. Add salt and mix well. (The salt will help to remove the water out of the squash). Place squash in a mesh strainer and allow to drain for a half an hour.
  • Using a ricer squeeze all the remaining liquid out of the squash and return to mixing bowl, it is important to get as much moisture out of the squash as possible (you can also use the back of a spoon against the mesh strainer to remove liquid).
  • Add flour, egg, and green onion. Mix into a batter.
  • Heat about ¾″ of vegetable oil in a skillet until shimmering.
  • Start by making one test fritter to check oil temperature.
  • Place about a tablespoon of the batter carefully into the oil.
  • Cook in the hot oil for 2 to 3 minutes or until a golden color begins to appear around the edges.
  • Turn very carefully to avoid splattering the oil and cook for a few more minutes.
  • When golden brown, remove the fritters from the oil and place them on a cooling rack over paper towels or newspaper to drain.

Serve

Notes

They also make an incredible Squash Fritter Po'boy Sandwich!

 

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