Archive | August 2014

Squash Fritters


1 lb yellow summer squash
1/2 medium sweet onion
1 cup all-purpose flour
1 egg
1/2 tsp sugar
1/2 tsp salt
vegetable oil

Wash the squash then grate them on a box grater. You should end up with about 3 cups of grated squash. Grate the onion as well. Place the grated squash and onion in a mesh strainer and press to squeeze out some of the water.
Place the squash and onion in a large bowl, then add the flour, egg, sugar, and salt and mix until combined. Allow the mixture to sit for about 5 minutes.

Place a large skillet over medium-high heat and add enough oil to barely cover the bottom. Once the oil is hot, carefully place dollops (about 1 heaping tablespoon) of the batter into the skillet. Cook for 3 to 4 minutes or until golden brown. Carefully flip the fritters over and gently press them flat with the back side of a spatula. Cook another 3 to 4 minutes or until golden brown. Cook in batches, adding more oil if necessary, until all of the batter had been used. Drain on paper towels and eat immediately.


Cheesy Cauliflower


2 lbs cauliflower florets, cooked
1/2 cup flat-leaf parsley
8 oz regular cream cheese
1/4 cup sour cream
3/4 tsp salt
1/4 tsp white pepper
2 cups grated Cheddar cheese, divided

Preheat oven to 350°F (180°C).

In 1 qt casserole dish combine cooked cauliflower florets and parsley.

In food processor or mixer, process cream cheese, sour cream, salt and white pepper till smooth. Add 1 cup Cheddar cheese; process till smooth. Combine with cauliflower and parsley in casserole dish. Sprinkle with remaining cheese and parsley. Bake 25 minutes until hot and bubbly.