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.
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.
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?