Summer Yellow Squash Fritters with Aji Chimichurri

I am so over this cold weather. I am ready for summer. Bring on the 95 degree days! I’m completely bored with soup for lunch, too. When I saw the fat yellow squash in the grocery store (Yellow squash is already in season in South Florida- lucky bastards) I just had to have some. Then I thought about what I could use to replace the usual bread crumbs in squash fritters. Something that absorbs liquids. Something that will give a little firmness, a little texture. Coconut flour! Coconut flour actually works better than bread crumbs in this recipe because the same amount of coconut flour absorbs a lot more moisture, making these fritters firm enough to hold together but still tender.

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These cheery yellow fritters are good by themselves, but add a big spoonful of chimichurri on top with some sliced tomatoes and they are spectacular. And they reheat really well. Bonus!

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Summer Yellow Squash Fritters

I used dill in these because I have lots of dill growing in my garden right now. Fresh thyme would be good, too.

2 large yellow summer squash
1 oz good hard cheese, like Cypress Point Creamery‘s Loblolly
1/4 c fresh dill
2 eggs
1/2 tsp salt
3 tbl coconut flour
pinch of dried thyme and black pepper
2 tbl olive oil

Grate the squash and place in a colander over the sink. Sprinkle with a pinch of salt and set aside. Grate the cheese, chop the dill, and place them in a bowl with the coconut flour, salt, thyme, and pepper. Combine thoroughly to break up the coconut flour. Then take the grated squash and squeeze a handful at a time until it’s dry. The squash needs to be as dry as possible. Add the grated and squeezed squash to the coconut flour mixture and stir until evenly combined. Then add the two eggs and beat until evenly moistened. The batter should be very thick.

Heat half of the oil in a non-stick pan over medium heat. Make small patties by scooping batter out with a spoon into the pan, then quickly spreading the batter out. Cook slowly until firm and browned on the bottom, then flip carefully and cook until browned on both sides and very firm. If the batter starts to get watery, add a little more coconut flour. Continue cooking, adding more oil if necessary.

Aji Chimichurri

1 large bunch fresh flat-leaf parsley, chopped with all stems
1 handful fresh oregano, or 2 tbl dried
1 clove fresh garlic, smashed
1 tsp ground cumin
1 tsp aji amarillo chile paste, or 1/2 tsp ground chile or crushed chile
2 tbl red wine vinegar
1 tsp salt
1/2- 3/4 c olive oil

Combine parsley through salt in a blender or food processor. Puree, adding olive oil slowly just until a thick paste is formed. You do not want a fine puree, leave some texture. Taste and add salt, pepper, or vinegar to balance the flavors. Chill overnight to let the flavors meld before eating.

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