Abigail and Dolley readers every year my Sister puts in a wonderful organic garden, this year the squash and zucchini were abundant and we were looking for ways to cook the end of the season bounty. I came up with this simple gem and thought I would share it.
For this recipe I shredded 2 yellow neck squash, 1 medium zucchini, and 1 Yukon Gold potato. I salted the veggies and let them sit in a fine mesh strainer so most of the water would leach out. This takes about 20 minutes. In a large bowl, I seasoned the veggies with salt, pepper, paprika, and onion powder. Stir in two eggs and enough bread crumbs to soak up the egg.
Heat a large pan over medium high heat with enough vegetable oil to cover the bottom of the pan and up the side 1/4 inch. Once the oil is hot, form the veggie mixture into patties, drop in the oil, flip when golden brown and crispy.
These were delightful and a great way to use up that squash and zucchini that was starting to "show a little age".
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