On week 3 of my mission to clear out the freezer, and today I'm using the last of my grated summer squash to make some yummy fritters. Fritters, it turns out, are something I'm pretty good at just tossing together, and this batch might be my best.
I'm also using up the last of my edible sage flowers, resulting in a sweet, savory treat with just enough salt to balance. I could have eaten them all in one sitting!
1 cup summer squash, grated
1 cup baby spinach, chopped
6 Tbsp. all-purpose flour, unbleached
1 oz. onion, diced small (about 1 of the small kitchen onions)
1 tsp. dried sage flowers (or 1/2 dried sage)
1/8 tsp ground black pepper
1/3 cup fat free crumbled feta
- In a bowl, combine everything but the flour and mix well. Once completely combined, add in flour and mix until combined.
- Spray your large skillet with cooking spray, well. I use coconut oil cooking spray. Alton Brown says it's OK.
- Drop batter in lumps and press down likely to make your disks. They should be thicker than a pancake, but not by much. I also use this time to take a spoon and press the edges in to clean them up a bit.
- Once golden on one side, flip, and press down with spatula to flatten a bit more.
- Remove to paper towel and cover until ready to serve.
- I recommend serving with a big dollop of plain, fat-free Greek yogurt!
Makes 9 fritters at 43 calories a piece.