A yummy recipe to use up extra squash!

I'm not a big squash fan but we get a lot of them in our farm subscription box. This recipe actually makes them pretty tasty.

Summer Fritters
2 large red potatoes
1 medium onion, diced
olive oil
4-5 small summer squash
1/2 cup grated parmesan cheese
1/2 cup dry bread crumbs
pinch red chile powder
teaspoon salt
1 jumbo or 2 small eggs
lemon wedges

Grate the potatoes and put them in a bowl of cold water.

Saute the onion in a little olive oil until lightly brown.

Drain the soaking potato and rinse until the water is clear. Wrap the drained potato in a small towel and wring the water out. Grate and wring out the squash.

Mix onion, potato, squash, cheese, crumbs, and seasonings in a large bowl, then mix in egg(s).

Form into patties and fry in olive oil over medium heat until brown and crispy, about 3 to 5 minutes each side.

Serve with lemon wedges.

A food processor is very handy for shredding the veggies and cheese. We like to dip each patty in crumbs just before cooking to make it extra crunchy.