Instead I made the squash fritters I mentioned last Saturday. This is a Turkish zucchini fritter recipe that I found here. If you remember my last squash fritter, that time I ran the squash through the food processor and it ended up mush. This time I shredded it by hand, salted it and drained it for a half hour (although a few good squeezes at the end did most of the work). It's still mush, but it's a mush with a much lower water content and a good bit of flavor. In another minor substitution, I used the stalk of a green onion to substitute for the scallion and yellow onion called for.
The recipe gives a choice of kasseri or feta cheese and I was rather surprised at how different they were when I found the kasseri. The feta was much more flavorful--this is the same feta I called bland last month when I made a lousy Greek salad, but it's aged very nicely--but the kasseri promised to melt much better. In the end I went half and half.
I noticed too late that the recipe called for shallow frying in a flat
pan, but I don't think deep frying did any harm other than to the aesthetics. The fritters were quite mild, but gained flavor as they cooled. Even around room temperature they never really burst with flavor, but at least you could tell they were made with squash. The original recipe suggests pairing with a lemon-garlic-yogurt sauce and grilled meats which are both good ideas. The mild fritters' flavors were emphasized by the contrasts. The suggested garnishes of tomato, olives and hard-boiled egg seem like they'd work too if I had remembered about them. I'll try them with the
leftovers later.On the whole not bad, but not fabulous. I do wish I could have tasted the dill and parsley. Maybe if I boosted the fresh herbs with dried in the next fritter I make.
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