Squash Fritters With Sriracha Dipping Sauce
Appetizer, Bread, Side Dish
sliced, steamed and quartered
grated Parmesan cheese
dark chili powder
Sriracha dipping sauce:
sriracha sauce OR hot sauce
adjust to taste
Vegetable or peanut oil for frying
more or less as needed
Cut squash into 1/2 inch wide slices. Place into a steamer and cook 5-7 minutes or until crisp tender. Quarter slices, then set aside to cool.
Meanwhile, sift together cornmeal, flour, Parmesan, seasoned salt, garlic powder, onion powder, chili powder and cumin. (Use a whisk to sift)
In a separate bowl, whisk together buttermilk and eggs.
Add wet ingredients to the dry ingredients, mix well.
Fold cubed squash and onion into batter. Mix until evenly distributed. Rest on counter while oil heats.
In a deep medium-size saucepan or deep fryer, heat oil to 350°F.
Use a small ice cream scoop or a Tbsp to drop the batter into the oil. Do not over-crowd the pot.
Cook in batches for 2-3 minutes per side keeping the oil around 350-360°F until fritters are golden and cooked through.
Use a slotted spoon to remove to paper towels to drain. Season lightly with additional seasoned salt immediately.
Mix together the sriracha dipping sauce and chill until serving with warm fritters.
Yield may vary depending on how the batter is divided.