Summer Squash Fritters
Summer Squash Fritters – Serves 4
1 1/2 pounds summer squash, grated
1/2 tsp. kosher salt plus more for seasoning
1 large egg
1/4 – 1/2 cup brown rice flour
3 tbs. finely chopped scallions
1/2 tsp. red pepper flakes
1/3 cup olive or avocado oil
Grate summer squash into a colander, using largest grater holes. Sprinkle with kosher salt and toss. Let sit for 10-15 minutes, then place in clean kitchen towel and wring out excess liquid. Place in a large bowl and mix gently with egg, 1/4 cup of the flour, scallions and red pepper flakes. If batter seems runny, add remaining flour to thicken it a bit more.
Heat oil in a large frying pan over medium heat. Working in 2 batches, drop 1/4-cupfuls squash mixture into pan, flattening slightly. Cook until golden brown, about 3 minutes per side. Transfer fritters to a paper towel-lined plate; season with salt and pepper if desired. Pick up a variety of cherry tomatoes at your farmers market as well to serve with the fritters.
Cherry Tomato Topping
16 each of red and golden cherry tomatoes
1 tsp. finely chopped garlic
1 tbs. olive oil
salt and pepper to taste
Halve the tomatoes. Warm the olive oil in a pan with garlic till just sizzling. Add tomatoes and stir quickly – about a minute – and remove from heat. Add salt and pepper, then spoon over top of fritters and serve.