Marrakesh-Spiced Squash Fritters Recipe
Even in September an abundance of zucchini is still with us, and this is such a tasty and totally unusual way to save our taste buds from the rut of glut! Store-bought falafel mix–made with ground chickpeas and exotic spices–mixes with yogurt to make a batter that coats sliced squash rounds in a crispy, flavorful crust that melts in your mouth and is super-quick to make.
These little fritters will disappear in a hurry even if your kids are sick of squash, and they make a great bring-along to parties, too.
1 cup good-quality store-bought falafel mix
salt, cayenne pepper, and black pepper to taste
1/2 cup plain yogurt, whole, low-fat or nonfat
1/3 cup water, or more
2 medium zucchini or summer squash, cut into 1/4 inch rounds
1 cup oil for frying, or more if needed
1/2 teaspoon baking soda
1. In a medium bowl, combine falafel mix, salt, cayenne, and pepper. Add the yogurt and water, stirring to mix well. Batter should be the consistency of yogurt, so add more water if the mixture seems too thick. (This batter will keep, covered in the fridge, for 24 hours.)
2. Heat about an inch of oil in a heavy skillet over medium-high heat. Add the baking soda to the batter, stirring thoroughly. To test oil for readiness, drop a teeny bit of batter in; if it fizzes right away, the oil is ready to go.
3. Dip a slice of squash in the batter, coating it evenly, and place the battered squash in the hot oil. Continue this process until the skillet is full but not crammed. After about a minute, flip the fritters and cook another minute or so on the other side. Drain fritters on paper towels. Continue cooking in batches until all the squash slices have been cooked. Fritters may be served warm or room-temperature.
By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).