Recipe: Yummy Yellow Squash Kamut sourdough fritters

Yellow Squash Kamut sourdough fritters. Mix a cup of discarded sourdough starter with kamut and water. Shred yellow squash or any variety of summer squash. Add two tsp salt to remove excess water and it also serves to flavor squash up.

Grate the squash with a cheese grater into mixing bowl. Add the cheese, onion and egg. Here is how you cook that. You can cook Yellow Squash Kamut sourdough fritters using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Yellow Squash Kamut sourdough fritters

1. You need 1 cup of discarded sourdough starter.
2. It's 1/4 cup of Kamut flour.
3. You need 1/4 cup of water.
4. Prepare 4 cup of shredded yellow squash.
5. It's 1/4 cup of perilla leave pickle, optional.
6. You need 1 tsp of onion powder.
7. Prepare 1 tsp of garlic powder.
8. You need 1 tsp of fish sauce.
9. Prepare 2 tsp of salt.

Onion: It's easy to chop it in your food processor. Egg: I use large eggs in most of my recipes, this one included. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the fritters could end up too salty. Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.

Yellow Squash Kamut sourdough fritters step by step

1. Mix a cup of discarded sourdough starter with kamut and water. Set in a warm place to ferment for about 3~4 hours..
2. Shred yellow squash or any variety of summer squash. Add two tsp salt to remove excess water and it also serves to flavor squash up. Set aside for 15 minutes..
3. Squeeze out as much water as possible..
4. Slide perilla leave pickle or use same amount of kimchi or even kraut..
5. In a large bowl, mix together the batter and veggies. Season with powers..
6. Fry them on a crepe maker or any flat pan you have on high heat with olive oil. Turn down the heat in a few seconds once all fritters are getting in. Cook both sides until golden. Serve immediately..

Place the grated squash and onion in a mesh strainer and press to squeeze out some of the water. In a medium bowl, stir the vegetables, red onion, salt, garlic powder, paprika and baking soda together until thoughly mixed. Add the sourdough starter and mix everything together well. In a large pan, heat a generous amount of oil (about ¼") at medium-high heat. Combine squash, onion, and jalapeno pepper in a small bowl.

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