Summer Squash Fritters with herbs

From Cooking4the week.blogspot.com

2 summer squash (yellow squash, zucchini, etc.) – about 8 oz.

1 egg, separated

4 T flour

1/2 t baking powder

pinch of cayenne

about 1/4 c (total) of chopped dill and mint

1/4 c milk

salt and pepper

oil for frying

Grate the squash on a box grater or on the grating disc of a food processor.  Roll the grated squash in a clean dishtowel and squeeze out some of the liquid.  The shreds don’t need to be bone dry, but you want to get rid of some of the water.

Put the squash in a bowl with the egg yolk.  Stir in the four, baking powder, cayenne, herbs and some salt and pepper to taste.  Add in the milk and stir to combine.  The squash mixture will look like rather dry pancake batter.

In a separate bowl, beat the egg white until it forms stiff peaks.  Fold the egg white into the squash mixture.  Now the squash mixture will look like damp pancake batter.

In a large skillet, heat about 1/4″ of oil until hot and shimmering.  Drop spoonfuls of fritter batter into the oil.  Fry on both sides until golden brown – this will take 3-5 minutes a side, depending on how well-done you like your fritters.

Drain on paper towels and serve with a sprinkle of salt and some lemon wedges.

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