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Summer Squash

Summer Squash

Markets are filling up with summer favourites like sweet corn, all sorts of berries and more. I feel an often underappreciated vegetable group is the summer squash. A few varieties that fall into this category are crookneck, scallop (patty pan) squash, marrow and zucchini. These underappreciated vegetables are great at any stage of their growth.

Markets are filling up with summer favourites like sweet corn, all sorts of berries and more. I feel an often underappreciated vegetable group is the summer squash. A few varieties that fall into this category are crookneck, scallop (patty pan) squash, marrow and zucchini.

These underappreciated vegetables are great at any stage of their growth. As they grow they will lend themselves to different styles of preparations. However you choose to enjoy them it is important to let their delicate flavour shine. At the market, you will often find them in their mid-sized form, similar to zucchini.

This weeks column was inspired by an experience my girlfriend recently had. She was sitting around a table with a grandmother and a few community members. The grandmother asked if anyone knew what marrow was. I was amused to find out that my girlfriend thought she had never eaten it before. The response to her admission was being told that she had definitely come across it without knowing it. That statement was accurate because I’ve prepared it for her many times, in many different way.

One of my favourite way to prepare any summer squash is make them into soft, tasty fritters. They make a great snack.

Summer Squash Fritters

  • Any kind of summer squash
  • Onion
  • Thyme
  • Egg
  • Flour (any kind)
  • Salt

 

Grate summer squash with a cheese grater or mandolin. Season with salt, thyme, add finely chopped onions. Mix in egg using just enough to cover all the squash. Mix in flour until everything with stay together. If you are using a glutenous flour be sure to not overwork the batter.

Heat a pan or shallow pot on medium heat with a cooking oil of your choice, I prefer sunflower oil. Wait until the oil is hot and drop spoonfuls of batter in at a time. Do not crowd pan and ensure there is enough oil to cover the fritters by half. Cook on one side until golden brown and flip and cook until desired doneness. Carefully remove from the oil and place on some paper towel to absorb the excess oil. Sprinkle with salt and serve immediately.

Goes well with any kind of dipping sauce, this time of year I enjoy a tomato dip or a herbed mayonnaise.

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