I had loads of lemon squash this year. Which is just fine with me. I like it with sauces of all kinds instead of pasta.
I like it in cake, too.
Lately, we've been eating it in squash fritters. Cooked in a little bacon grease. Here's the recipe:
Squash Fritters:
- 3 cups grated summer squash
- 1 medium onion, diced, sauteed until transparent
- 2 tsp salt
- 1 tsp thyme
- black pepper to taste
- 1 1/2 - 2 cups flour, depending on how sticky you want them.
- 1/2 cup yogurt
- 1 egg
Cut the onion and get it sauteing while you grate the squash. Combine all ingredients in large bowl. Drop by spoonfuls into hot pan. Fry like pancakes.
Here's a great sauce to go with them:
Cream Cheese, Pepper and Bacon Sauce for Fritters
- 6 slices of bacon, fried crisp and crumbled
- 1/3 cup chopped onion
- 1 red sweet pepper, minced
- 8 oz cream cheese
- 1-2 tablespoons of milk to get it to the consistency you want.
Fry the bacon, cool it, crumble it. Cook the onion and pepper in the bacon drippings until soft. In another bowl, beat the cream cheese and milk until smooth. Stir in the bacon, onion and pepper. Makes a great topping for Squash Fritters and a great stuffing for little hot [or mild] pepper appetizers.
