Summer Squash Fritters

Summertime is an easy time of year to commit to Meatless Mondays with all of the fresh produce available! Give these summer squash fritters a try while still getting your protein in with Braswell Family Farms eggs. Recipe adapted from Aggie's Kitchen.

Tip: if you only have yellow squash available, sub the zucchini portion with additional squash and vice versa!

• Yield: 10-12 fritters

• Prep time: 20 min

• Cook time: 5 min

• Total time: 25 min

Ingredients

• 2 zucchini, shredded using a box grater

• 2 yellow squash, shredded using a box grater

• 2 Braswell Family Farms eggs, lightly whisked

• 4 heaping tablespoons flour

• 1/4 cup freshly grated Parmesan cheese

• big pinch salt and pepper

• 2 tablespoons oil

Directions

1. First, prepare squash for fritter mixture by squeezing all of the water from the shredded squash.

   1. Take a small batch of shredded zucchini and squash and place in the center of a clean dish towel.

   2. Pull sides of dish towel up and standing over your sink turn into a ball by twisting - squeezing all of the water out of the vegetable in the process.

   3. Repeat a couple of times per batch.

2. Place squeezed shredded zucchini and squash into a large mixing bowl. Add eggs and using a fork, combine. Add a big pinch of salt and freshly ground pepper along with 4 heaping tablespoons of flour. Gently stir until mixture is combined.

3. Heat a nonstick skillet over medium high heat. Add oil to pan. Using a fork, scoop out a small amount of fritter mixture (about a heaping tablespoon worth) and place into skillet. Using your utensil, carefully spread out the fritter mixture to form a small thin pancake shape.

4. Cook each fritter for about 3-4 minutes on each side, or until golden brown.