Squash Corn Fritters

Recipe by Educational Chef Mercedes Melendez
Demonstrated at Decatur Farmers Market on June 20, 2018

Ingredients

•  Market:
  • Sweet Peppers from Snapfinger ($4.00)
  • Squash from Mealor Family Farms ($6.00)
  • Honey from Nextdoor Oakhurst Honey ($12.00)
  • 1 large Vidalia Onion from Local Lands ($3.00)
  • 3 cups Global Growers Network squash ($3.00)
• Pantry:
  • 5 cups Corn Bread Mix or Masa
  • 2 teaspoon Cane Sugar
  • 2 teaspoon Salt
  • 1 teaspoon Chili powder
  • 1/2 cup Flax seed meal
  • 2 cups Sunflower oil
  • 4 1/2 cups water

 Directions

1. In a large bowl mix dry cornbread mix OR corn masa,  flax seed meal (ground flax seed), sugar, salt and chili powder.  
2. Add water. Dice the summer squash, large vidalia onion, and four sweet peppers. Add the vegetables to the wet batter, folding them in.
3. In a deep skillet or saucepan add 2 cups of oil and put over medium heat. Add in a small drop of batter. When the batter begins to bubble nicely on all sides add in spoonfuls of batter one at a time being sure not to crowd the.
4. Cook for two to three minutes until browned then flip allowing other side to brown as well.
5. Remove from oil and place on a napkin or towel to drain.
6. Serve hot as is or with a drizzle of honey or sweetener of choice if desired.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.