Summer Squash Fritters

Yellow Squash Fritters with Peanut Chili Garlic Sauce

This year I have a plethora of yellow squash, so I have been trying to expand ways to cook with them. I think this one is a keeper! 

Pictured here are most of the ingredients:

You will need a food processor, a pan to bake in (I used cast iron), and I used cheesecloth to squeeze excess liquid from the squash. 

For the Fritter:

4 yellow squash

1 fresh jalapeno

1 fresh banana pepper

1 small to medium sweet onion

1/3 to 1/2 package of firm tofu (depends on your taste)

1 tablespoon of arrowroot (I used as a thickener, but if you don't have it I think it will be fine)

1 teaspoon garlic

1 teaspoon onion powder

salt and pepper to taste

*fresh parsley if you desire, or you have it as an edible garnish

salt

Preheat oven to 350 degrees

Spray (I use olive oil spray) into your cast iron pans.

1. Slice the squash in half and salt it generously. This is to draw extra water out of it. Let it rest.

2. Take your tofu and pat dry it and squeeze it to get excess water out of it.

3. Cut squash in cubes and put into food processor. Pulse it until the chunks are no longer. Careful not to make it mushy. Remove and put it in the cheesecloth and squeeze it until you are no longer getting much water out.

4. Put squash into a bowl along with crumbled up tofu.

5. Slice both peppers and onion and put into the food processor and pulse until it is the same consistency as the squash.

6. Add the pepper and onion, arrowroot, garlic and onion powder and salt and pepper to taste to your squash-tofu mixture.

7. Add two tablespoons of Just Egg (vegan).

8. Mix well. Roll into desired sized balls then flatten and put them into the cast iron pans.

Bake until golden brown. While they are baking, make the Peanut Chili Garlic Sauce.

For the Sauce:

Gluten free tamari sauce (soy sauce)

peanut butter

minced ginger (I keep a squeeze bottle of ginger in the fridge)

prepared chili garlic sauce (can be bought at most grocery or asian markets)

agave

water

In a small bowl add:

1. 1/3 cup peanut butter

2. squeeze 1/2 lime juice into the bowl

3. 2 - 5 tablespoons of tamari (depends on your salty preference. I actually use low sodium)

4. 1/4 - 1 teaspoon ginger

5. 1 teaspoon chili garlic sauce (can add more or less if you wish)

6. 1/2 to 1 teaspoon agave

Mix together and slowly add teaspoons of water until you have desired consistency.

Once the bottoms of your fritters are toasted brown (do not flip), then broil for 2 - 4 minutes (watch this- some ovens will brown faster than others).

Top with drizzled peanut chili sauce and fresh parsley.

Enjoy!