These are really good! 3 tablespoons vegetable oil, divided. 1 egg, beaten 2/3 cup milk 1/2 cup self-rising cornmeal 1 cup packed grated yellow squash or zucchini (about 1 medium sized) 2 tablespoons finely diced onion 2 tablespoons sour cream 2 tablespoons grated Parmesan cheese. ( I just used the dried grated like you put on spaghetti) 1/4 teaspoon cayenne pepper (optional) 1/2 teaspoon salt 1/4 teaspoon black pepper Prepared salsa (optional Combine 2 tablespoons oil, egg, ,milk, cornmeal, onion, sour cream, cheese, cayenne, salt and pepper. Mix well. The batter should be the consistency of pancake batter. Add more milk to make it thinner, or more cormeal to make it thicker. Once you have the right consistency, add the squash and mix well. Heat remaining oil in a large skillet over medium heat. Spoon about 1/4 cup of batter per fritter into skillet. Cook until golden brown on first side and then turn and cook the same on 2nd side. They tend to cook just like pancakes, when the bubbles start to burst, that side is usually done. They can be served with salsa. I have made them with yellow squash, but left out the cayenne as I can't handle real spicy foods. They go good with fish and with chicken. I have also come up with an idea of replacing the squash with grated potato (boiled first) as a potato pancake with a different taste.
Howdy, CK; That sounds really good, reminds me of hush-puppies the way its cooked... I'll have to try this one for sure.. Hank
I'll be testing this recipe this week. I will let you know how Ron and I like it. Ron likes everything and I like almost everthing! Thanks for the recipe. muddy
