Squash fritters

Yield: 2 Servings

Measure Ingredient
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From: "Sharon H. Frye" <shfrye@...> Date: Thu, 11 Jul 1996 18:52:12 EDT 1. Grate a large yellow squash, including peel and seeds, in a large bowl.

2. Grate a small onion and add to the squash.

3. Beat an egg and add to the squash.

4. Add about ½ cup grated cheddar (optional) 5. Add about a cup of Bisquick, salt, and pepper, and stir it all up. If it's thick and dry, add milk (just a little at a time) until you get it to the consistency where it can be "spooned" into pancake-like shapes on a griddle. (Kind of like really thick pancake batter) 6. Melt ½ stick margerine and ¼ cup oil on a griddle or in a skillet.

Drop the fritter batter by ¼ cup fulls into the oil/margerine. (Set the temperature control at 325-350 degrees) 7. Fry until brown on one side, then turn and fry the other side. Be sure you turn only once.

8. Drain on paper towels, and serve hot.

My mother-in-law taught me how to make these right after Kenny and I got married 30 years ago. It was one of the few things she made well...she really wasn't a good cook...Anyway, after all these years, I'm still making squash fritters just like Mom taught me to do.

EAT-L Digest 10 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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