You might not realize this, but in addition to pickling everything in sight, I’m also a big fan of turning things in fritters – you know, shred it, add flour, baking powder, seasonings, egg & milk and fry it up in a nice little patty presentation.
Latkes are essentially fritters. Squash are excellent fritters and we eat corn fritters weekly during the summer, when I buy corn on the cob by the gallon. You can make a meal of corn fritters, adding some cheese and bacon bits to them….
I’ve been experimenting with spaghetti squash lately. I like it, but serving it in lieu of pasta with some sauce, especially a red one which is supposed to be healthier than say, a cream sauce, gets kinda old kinda quick to me. (That may be my next experiment with it now that I think of it – a spaghetti squash alfredo dish, because I like to mix my healthy with my not so healthy, everything in moderation you know, including moderation.) I made a wonderful little casserole with spaghetti squash a few weeks ago, combining it with ricotta and spinach that went over well. I had a squash in the fridge I needed to use up, so I threw it in the oven Saturday evening. As it cooked, I thought how it might be very well suited for fritters – after all, it’s naturally shredded. I mean, hello, it’s just asking to be frittered, yes?
For various reasons, the spaghetti squash fritters got bumped to brunch Sunday morning. I added about half a finely diced onion, a few minced garlic cloves, finely chopped parsley, salt, pepper, baking powder, flour, beaten eggs and milk.
I wish I had photos of lovely golden brown fritters to show you, but for the most part, they turned out looking exactly like that batter there. No matter how much flour I added to absorb the liquid, the batter remained exactly that liquidy until cooked. Honestly, all that liquid did in the frying pan was turn solid. They were edible – I think the spices is what made that so – but they didn’t look pretty. I may have added one too many eggs. I may have added too much milk. I may have not fried them in enough oil. It may have been A, B, C or D: All of the above. At any rate, my grand inspiration to share a delightful new way to enjoy spaghetti squash was most certainly not realized. Sigh.
That’s the thing with experimenting in the kitchen – even the best cooks have failures. Sometimes that’s just the way the cookie crumbles. Or the fritter fries….