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Man, there is a lot of squash out in the blogosphere these days! I love squash fritters, to me, it is the absolute best way to cook this “filler” vegetable. There is something about pan frying shredded bits squash with onions and other veggies that really bring out the squash’s hidden sweetness. Zucchini is another great food for making fritters or pancakes. One of my all-time favorite personal creations was Zucchini Fritters with Chipotle Harissa Yogurt . So with that dish in mind, I decided to use the cousin of the zucchini, the humble yellow squash.

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I got these cute yellow squash that became affectionately know as “Spaceship Squashes” at the Farmers Market. Have you seen these guys yet? Anyway, it was the last time this particular produce stand was going to take part in the weekly market this season. We love this stand because their local produce is always so BIG – remember that gigantic head of cabbage for a dollar ? – well this is that vendor. So I decided to grab as much as we could for the freezer over the next few months, including another large cabbage and a basket of these cute squashes.

They sat in the fridge for about a week, until I realized that I needed to use them up soon. So I decided to make fritters for another Movie Night. We ate this while watching a DVD of Buffy, The Vampire Slayer Episodes – Season 5. Yes, I love Buffy. The show has gotten a mention twice this week. What can I say, it is quite enjoyable. I promise though, this is as geeky as I get…besides my Lord of the Rings problem, but that is a whole other story. But I am thinking we should have been watching something with aliens for this particular meal. Perhaps, more suited would have been Firefly. *insert geeky music*



Spaceship Squash Fritters

(makes 6 large fritters)

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INGREDIENTS:

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4 spaceship squashes, grated
1/2 vidalia onion, diced
1 red bell pepper, diced
1/2 tsp curry powder
1/2 tsp cumin
1 egg
1/2 cup whole wheat pancake mix – needed to use this stuff up- you could use ww flour.
1/4 cup whole wheat bread crumbs
1/4 cup shredded cheese ( I used half parmesan and half sharp cheddar)
salt and pepper to taste

METHOD:

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Grate squash in a food processor or using a box grater. Salt squash and let it sit in a strainer over a bowl for about 1/2 hour. In the meantime, sautee the onions and peppers in a large skillet. When onions are transparent and soft, add spices.
After 1/2 hour, squeeze the squash hard until most of the water comes out. Combine squash, onions peppers, egg, pancake mix, bread crumbs and cheese in a large bowl. Salt and pepper to taste. Form into patties and dredge in a little more pancake mix. Pan fry in olive oil until golden.

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Serve as a burger in buns, or like we did with pita , tomato and avocado slices.