Fried Squash Balls


Kind of like latkes, only fluffier. Inspired by food I ate in Greece, these squash balls are shaped more like frisbees and taste like ambrosia. Fitting.

Ingredients
2 med to large squash-yellow, zucchini, patty pan…I used some yellow ones with green ends.
2 large eggs
scant 1/2 c flour
salt
pepper
1 c grated cheese (I used a combo of cheddar and herbed yogurt cheese)
2 cloves of garlic, finely minced
oil for frying

Grate squash and place into a bowl.

Crack eggs into bowl, add some salt and pepper then mix thoroughly with a fork.
Sprinkle your grated cheese over the top.

Throw in the diced garlic.

Add about 1/3 of the flour and mix it in well, then another 1/3 and mix, then the rest.

Make sure that all of your ingredients are mixed together well and that the combo is a bit wet.

Heat the oil in a frying pan over med-high heat, when the oil is smoking grab a big spoon (the kind you use for soup or cereal eating, not the kind you cook with) and use it to scoop up a generous amount of the squash mixture and place it gently into the hot oil. You can put as many of these in your pan as will fit comfortably with a bit of space in between. Brown on one side and then turn gently over and brown the other side.
Drain on a plate lined with paper then eat them hot. Careful though, they’re so good that your kids may eat them all before you get a taste.
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About Blue Eagle Dreamer

Shamanic High Priestess and facilitator of empowerment and healing circles for girls and women, including a monthly Red Tent Temple. BA in English, minor in anthropology. Waldorf homeschool mom. Reiki master, cranial sacral therapist, herbalist, menstruvist, feminist, epicurian.
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