I had intended to write about how to make Squash Latkes/Fritters/Pancakes today.
I spent Sunday grating and pressing and drying squash. I collected fresh thyme and chives from the garden and mixed batter on Monday.
Clay painstakingly formed the patties, stuffed with excellent goat cheese. We set up the electric griddle in order to cook the batch uniformly (and quickly).
And wow, were they terrible.
- I grated the squash too coarsely, so couldn’t get a crisp cook all the way through.
- The batter – with its specific ratios of flour, egg, leavening, and seasoning to squash – was too thin to form a nice crust around the vegetables.
- They were blander than bland, and I like squash!
Dinner at the Country House 