Wednesday, June 22, 2011

Recipe: Squash Fritters with Roasted Creole Tomato and Shiitake Mushrooms

As I've said before, I've really just been making things up as I go along this food adventure. Some meals are actually based on recipes...others I've just been making up depending on what I have on hand.

I didn't submit any recipes to the recipe contest because 1. I didn't really think I made anything of note of my own creation until well into the challenge. 2. I'm actually really bad at keeping track of what I use and the amounts when I'm just making things up on the fly. Even the amounts for this recipe below are a complete guestimation. At the time, I just did what looked right and then thought about how much I used of each ingredient after the fact and took a stab at it.

But this meal in particular was so yummy I wanted to share the recipe. I even shared it on ehow's Rachel Ray contest. So if you like it, go vote for it here: I'll fully admit, I'm not a big Ray fan--I think I have a grand total of two of her recipes I've tried and liked--but I do like the concept of the contest: sharing meaningful meals. This whole Locavore experience has been educational and makes me feel more in touch with our community. This recipe in particular I was very excited about, so here it goes...

Squash Fritters with Roasted Creole Tomato and Shiitake MushroomsMakes 4-8 fritters
2 c. grated raw squash (I used patty pan and zucchini)
1/4 cup flour (I used corn flour)
2 eggs, beaten
3 oz. grated asiago cheese
salt to taste
2 large creole tomatoes, cut in thick slices
1 cup shiitake mushrooms

Pat the squash dry with a paper towel. Whisk together the eggs and flour. Add in cheese, squash and salt. Form fritter patties and drop into a greased griddle. (I made 4 really good sized fritters since it was a entree, but you could get more if you make them smaller.) Cook until delicate brown, turn and brown on other side.
While the fritters are cooking, place tomatoes on a baking sheet and sprinkle with salt. Broil on high until the edges are crisp. Once the fritters are done, melt a tablespoon of butter in the pan and saute the mushrooms. Serve while hot with the fritter topped with tomato slices, sauteed mushrooms and a few sprinkles of cheese.

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