Squash Fritters

Squash fritters are quick and easy and taste oh so YUMMY. 

You can use squash or pumpkin (you can even use canned pumpkin).  I've used delicata squash, butternut squash, canned pumpkin, and fresh pumpkin.  I think I like the butternut squash the best, though.  An aside - for a single person, a delicata squash is super.  It's small enough to provide squash for this and for soup another night.

Ingredients:

1/2 cup squash
1/2 cup corn (fresh, canned, or frozen but now thawed)
1/4 cup quinoa (cooked)
1 egg
salt
pepper
cinnamon (if desired)

First, you want to cook your squash choice.  You can bake it in the oven and cube it after or you can cube it and nuke it.  You want your squash pretty soft, however you choose to do it.

You'll put the squash in a small mixing bowl and squish it up with a fork.  I have a limited amount of appliances in my kitchen, but if you have food processor, you could whir it up, but why make something else dirty when a fork will do?

After squishing the squash (giggle) pretty well, a few chunks won't matter, put in your corn, quinoa, and egg.  Add salt and pepper to taste.  Mix it all up. 

Spray a fry pan with non-stick spray or use an oil to lightly coat the pan.  You'll spoon the mixture on to the surface in patties of a medium size.  I like to then sprinkle each patty with a dash of cinnamon for some extra yum, but it certainly isn't necessary.  Cook just as you would a pancake.  When the edges look non-glossy, go ahead and flip them.  You want to make sure they are pretty well cooked before flipping though, lest they fall apart during the flip.  The flip side requires much less cook time.

Serve with a side of beans and roasted root vegetables and you have yourself a nice winter meal, made with seasonal veggies! 

Hello!

Welcome to my blog!  I have been a "veggiesauraus" for approximately 15 years, with a short stint as a vegan.  For a goodly portion of that time, I've lived in a rural area.  A rural, carnivorous area.  It is HARD to find non-processed vegetarian foods in what is effectively a food desert.  Basic vegetables are available, but foods like quinoa are still something one can only purchase at the local health food store (I'm lucky to have one, though it is EXTREMELY pricey) or have brought to you by a sister living in a suburban area peopled with like minded individuals.  As I am on a fixed income which meets my basic requirements and little else, I don't shop at the local health food store.  I buy from my local independent grocery store.  I will say this, I asked for them to carry tofu and now they do!  They also have a variety of non-dairy milks, so I'm pretty pleased with them.  They do, however, have a rather limited variety of vegetables and fruits.  I understand that.  I wouldn't want them to carry something they can't sell and thus lose money on!

I am also a single person.  A lot of the recipes I find in cookbooks and online make entirely too many portions.  I mean, yes, I could freeze the remainder for another day, but who has enough freezer space to fit three extra portions of meals, seven days a week?  Then, do you really want to repeat the same menu week after week until you've made room in your freezer again?  I don't!  I'm liking variety these days! 

These factors have made it necessary for me to alter and outright create recipes to suit my portion needs as well as the availability of ingredients. 

I will post these recipes and I'll even try to post pictures (I do like to plate my food) in hopes that you may benefit!  Enjoy!