They’re everywhere! Those wonderful spring and summer fresh vegetables! Stores have them. Farmers’ markets have them. Home gardeners have them. Our buddies at the U.S. Department of Agriculture say we need five servings of fruits and vegetables each day. One way to get one of those five is by cooking today’s recipe.
Both the yellow squash and the green zucchini grow abundantly in our area, and after a while we want to try a recipe other than the panned squash. Do try this one.
It is from Julia B. Kelly of Crescent Hill Church in Columbia. Crescent Hill is a medium-sized church averaging around 100 in Sunday morning worship and has been in business about 80 years or so. Rev. Christian Hipp is the pastor, and the church is in the Columbia Metro Association.
Julia Burch Kelly, from Chesterfield County, has been a member of Crescent Hill 30 years or more. Her husband Luther is also a member, but poor health has prevented their attending regularly in recent times.
Julia Burch Kelly
Julia is in Sunday school and WMU. She formerly enjoyed vegetable and flower gardening, but those activities have been curtailed also because she and Luther are “not too good.” She formerly worked as a stenographer in the accounting department of a Columbia business, but now she and Luther live a life that is “pretty quiet.”
“Are you sure these don’t have butter?” our daughter Gaye asked when she had joined us for lunch on the day I did my “test cooking” of the recipe. They didn’t – only squash, eggs, onion and flour. No fat. Except the cooking oil, and I usually use canola oil. Everyone gave the squash fritters an A+.
We thank Julia for sharing the recipe with us. Julia says she prefers using self-rising flour, and the fritter batter should be made immediately before cooking. I saw a similar recipe somewhere, and it suggested serving sour cream with the fritters. We did, and it’s good. This recipe goes together easily, so cook the squash in the morning; then when you return from church, you can quickly make the fritters to enjoy for … Sunday Dinner.
Down-Home Squash Fritters
4 cups cooked squash, well drained
1 small onion, finely chopped
Salt, pepper to taste
2 eggs, beaten
½ cup plain or self-rising flour
Bacon drippings or cooking oil
Mash the cooked squash. Add eggs and onion and enough flour to make a batter consistency. Heat the bacon drippings or oil in a frying pan. Spoon 1 tablespoon of the squash mixture at a time into the hot pan, forming small fritters. Do not crowd.The fritters should not touch. Brown on each side. Serve immediately while hot. Serves 6-8.