June
Nutrition Spotlight
SUMMER SQUASH
Good source of Vitamin C. Contains an antioxidant that is good for your skin and could decrease your chance of heart disease and cancer. It is also a good source of Vitamin A, when cooked. Vitamin A helps maintain normal vision and helps regulate the immune system.
For best flavor, choose small squash with blemish-free skin. They keep well when refrigerated. Use them within a week to 10 days.
Squash blossoms are also edible they can be eaten raw as a garnish, in salads, battered and fried, or stuffed and baked.
Summer squash can be prepared in many different ways. It can be grilled, roasted, sautéed or even made into a delicious and healthy fritter.
Ingredients
1 lb. yellow squash, unpeeled
1/2 medium onion (4 oz)
1 large egg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons unsalted butter for frying
DIRECTIONS
(1) Shred squash in food processor using the shredding attachment. Place on clean towels and allow to drain for 10 minutes.
(2) Finely chop the onion. Place in a colander to drain for 10 minutes.
(3) Heat a large nonstick skillet over medium heat, about 5 minutes.
(4) In a medium bowl, whisk the egg with the salt, black pepper and garlic powder. Add the grated squash and the onion and mix to blend.
(5) Brush the skillet with half of the butter. Measuring 1/4 cup per fritter, spoon the mixture onto the skillet. Fry without moving, 4-5 minutes, until you can see that the bottoms are browned.
(6) Carefully flip to the other side and fry 4-5 more minutes, until browned on both sides. Brush the skillet with more butter and repeat with the remaining squash mixture.
Recipe from https://healthyrecipesblogs.com/yellow-squash-fritters/