Breakfast · Food · Sauces · Sides and Veggies

Garden Summer Squash and Basil Fritters

I’ve posted about fritter making before. You should hop over and check it out. Making fritters this time of year is a great way to use up veggies from your garden. In our case it’s squash.

I made a batch of squash and basil fritters yesterday. We had them with lunch along with a salad and smoked salmon on flatbread. I made a simple but tasty sauce to top the fritters with: 1/2 cup sour cream, one half cup mayo, 1 Tbsp chopped dill, dash of salt and pepper. Next I am going to sub Greek yogurt for mayo to see how that turns out.

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The next morning I topped some of the leftover fritters with poached eggs and served it with a side of bacon. We were all happy campers, but my husband suggested next time to top it with hollandase sauce. I think that could work.

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Do you have any other ways to eat up a batch of veggie fritters? Even better, what are some things you do with your veggies to use them up before they go bad?

 

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10 thoughts on “Garden Summer Squash and Basil Fritters

  1. Fritters are great! That egg oozing out the yellow looks absolutely delish, too. With veggies before they go bad, I usually stir-fry them as sides or use them for fried rice/fried noodles. Veg fritters have never occurred to me and now that you mentioned it, it;s worth doing it!

    In case you didn’t get any pingback, here’s one for you just to say thank you for the recent follow 🙂
    http://grubbsncritters.com/2016/08/liebster-2.html

    Like

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