Grated summer squash is mixed into a simple fritter batter flavored with curry powder and shredded coconut. Top these vegan and gluten free fritters with chopped chives and a dollop of almond milk ricotta if you like!
I hated yellow summer squash as a kid. It actually made me gag on many occasions. I’m not sure what it was about this humble veggie that elicited that sort of dramatic response, but I’ve spent my adult years trying to make up for it! These fritters are the perfect way to enjoy any variety of summer squash that you have lying around whether it’s crookneck, zucchini, eight ball, or patty pan. The combination of curry powder and coconut in these lends some interest while making them taste absolutely delicious. Once the fritters are cooked, you can top them with chopped fresh chives or scallions and a dollop of almond milk ricotta. Or, you could go with a mango or tomato chutney if you like!
This recipe was made with produce from my CSA with local farm Loam Agronomics.
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Curried Coconut Summer Squash Fritters
- Total Time: 30 minutes
- Yield: 12–15 fritters 1x
- Diet: Vegan
Description
Grated summer squash is mixed into a simple fritter batter flavored with curry powder and shredded coconut. Top these vegan and gluten free fritters with chopped chives and a dollop of almond milk ricotta if you like!
Ingredients
- 3 tbsp flaxmeal + 6 tbsp hot water (or, 2 large eggs if you eat them)
- 2 cups grated summer squash
- Scant 1/2 cup shredded unsweetened coconut
- 1 tsp curry powder
- Zest of 1 small lemon
- Juice of 1/2 a small lemon
- Sea salt to taste
- 2 tbsp chopped chives
- 1/4 cup all-purpose gluten free flour mix (or regular all-purpose flour)
- Olive oil or coconut oil to cook the fritters
- almond milk ricotta for serving, optional
Instructions
Mix together the flaxmeal and water in a small bowl and set it aside to thicken. If you are using eggs instead, whisk them together in a small bowl then set it aside.
Add the squash, coconut, curry powder, lemon zest/juice, salt, and chives to a large bowl and mix well with a wooden spoon or spatula. Next, add the flax or egg mixture and the flour. Mix until a thick batter forms. If it seems too watery, add a tablespoon more flour.
Cover the bottom of a skillet with a thin layer of oil, then heat it over medium heat. To make the fritters, place heaping spoonfuls of the batter in the pan, then gently flatten them out with the back of the spoon. You want the fritters no thicker than ¼ of an inch. Cook about 2-3 minutes per side or until deeply golden brown. Continue with the remaining batter. Cool the fritters for at least 5 minutes before eating. Top them with almond milk ricotta if you like.
Makes 12-15 fritters.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: side
[…] any summer squashes you’ve got at home from zucchini to patty pan to yellow squash (see also, these curried coconut summer squash fritters). Simply grate them with a box grater the old school way, or toss ’em in your food processor with […]