Squash Fritters With Sriracha Dipping Sauce
-30 May vary
For the squash fritters:
steamed, sliced and quartered
grated Parmesan cheese
dark chili powder
half & half or whole milk
Sriracha dipping sauce: [easily doubles]
sriracha sauce [or to taste]
Slice and steam the squash to crisp tender. Quarter and set aside to cool.
Sift together the self- rising flour, grated Parm, seasoned salt, garlic powder, onion powder, chili powder, cumin and black pepper. Add the chopped onion.
In a separate bowl, beat together the half and half and eggs.
Add the wet ingredients to the dry ingredients, mixing well.
Next, stir in the cubed squash. Mix until combined then rest on the counter while the oil heats.
In a deep medium-size saucepan, heat 3 inches of 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 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.
To make them more like a hushpuppie use 1 cup self rising flour and 3/4 cup self rising cornmeal.