Recipe - Squash Fritters

See instructions

From: "Sharon H. Frye" shfrye@PEN.K12.VA.US

Date: Thu, 11 Jul 1996 18:52:12 EDT
1. Grate a large yellow squash, including peel and seeds, in a large bowl.

2. Grate a small onion and add to the squash.

3. Beat an egg and add to the squash.

4. Add about One half cup grated cheddar (optional)

5. Add about a cup of Bisquick, salt, and pepper, and stir it all up. If
it's thick and dry, add milk (just a little at a time) until you get it to
the consistency where it can be "spooned" into pancakelike shapes on a
griddle. (Kind of like really thick pancake batter)

6. Melt One half stick margerine and One fourth cup oil on a griddle or in a skillet.
Drop the fritter batter by One fourth cup fulls into the oil/margerine. (Set the
temperature control at 325350 degrees)

7. Fry until brown on one side, then turn and fry the other side. Be sure
you turn only once.

8. Drain on paper towels, and serve hot.

My motherinlaw taught me how to make these right after Kenny and I got
married 30 years ago. It was one of the few things she made well...she
really wasn't a good cook...Anyway, after all these years, I'm still making
squash fritters just like Mom taught me to do.

EATL Digest 10 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.