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Summer Squash Cake Fritters

July 17, 2020

 

It's hard to believe that we are essentially already halfway through summer! It’s important that we savor all of the amazing things that summer has left to offer. One of those things are the local and seasonal varieties of produce that are currently available. Right now, squash varieties such as zucchini and yellow squash as well as sweet corn are as delicious as they are abundant!

 

We are all cooking more at home these days and perhaps you’re running low on ideas for new things to make that the whole family will eat! Well, it’s important that we get in our veggie servings for the day, but sometimes it can seem a little monotonous after a while to cook the same old things in the same way. This week’s PIP box was full of the many flavors and offerings of summer. So we're putting a twist on veggies with this simple and oh so delicious summer squash and sweet corn cake fritter recipe paired with a creamy homemade sauce for dipping.

 

 

These delicious fritters are gluten free and vegetarian but are totally packed with a ton of taste from natural flavor enhancers such as fresh garlic, chives and more. You can enjoy these as an appetizer or a side dish. However you eat them, you will certainly enjoy their flavors. I hope you love this recipe as much as we do! 

 

Summer Squash & Sweet Corn Cake Fritters with Lemon Chive Buttermilk Yogurt Sauce

 

Ingredients

1 lb. PIP summer squash (about 1 large zucchini and 1 large yellow squash), grated

1 C PIP fresh sweet corn kernels, cooked

1⁄4 C fresh chives, minced

1⁄4 C PIP yellow onion, grated

3 cloves fresh garlic, minced

2 large eggs

1⁄2 tsp. black pepper

1⁄2 tsp. salt

1⁄4 tsp. red pepper flakes

1 1⁄2 c. *quinoa flour

2-5 Tbsp. oil

1 Tbsp. lemon zest

1⁄3 C + 2 Tbsp. buttermilk

1 1/4 tsp. baking powder

parmesan cheese

 

* 1 C uncooked quinoa in food processor or blender makes 1.5 C quinoa flour

 

Lemon Chive Yogurt Sauce

1 C plain greek yogurt

3 Tbsp. buttermilk

1 Tbsp. fresh lemon juice

1 tsp. fresh lemon zest
1 garlic clove, grated
2 Tbsp. chives, minced
1/8 tsp. salt
1/8 tsp. black pepper
1/8 tsp. garlic powder
1⁄8 tsp. onion powder
1 Tbsp. mayo

 

 

Instructions

  1. Heat oil in a large skillet over medium heat and cook raw corn kernels for 6-9 minutes until slightly tender. Season with salt and pepper and set aside.

  2. In a large bowl, whisk together eggs, buttermilk, flour, baking powder and spices until combined.

  3. Next, add the cooked PIP corn, grated PIP summers quash, grated onion, minced chives, lemon zest and stir until combined.

  4. Heat oil in a large skillet over medium heat.

  5. Working in batches, drop the batter by about 1/4 cup on to skillet.

    Flatten out the batter to make 3-4 inch in diameter cakes.

  6. Cook, turning once, until browned and cooked through, 3 to 5 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through.

  7. Add more oil between batches if necessary.

  8. Next, make the yogurt sauce by combining all ingredients and stirring together. Season with salt and pepper to taste.

  9. Serve the cakes warm or at room temperature! Drizzle with sauce and sprinkle with parmesan cheese (optional).

 

 

We hope you'll give this recipe a try! Let us know what you think! And don't forget to show us what you're up to in your own kitchen by tagging us @perfectlyimperfectproduce on Facebook and Instagram. We'll share your creations with our community to inspire others! Have a great weekend PIP Fam! 

 

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