How To Make A Mess Of Squash… and Fix It
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 have made these before, and they were amazing – we couldn’t stop eating them. But this effort was a total fail.
Sadly, I’m out of summer squash, so can’t try again just yet. When the opportunity arises, though, my plan is to whip up a traditional pancake batter and mix in some squash purée – since that works with butternut and pumpkin in the fall!
Other (successful) news: I made a double-veggie zucchini bread that my colleagues devoured in 45 minutes yesterday, and our gazpacho flavors seem to be melding nicely in the fridge – I didn’t get to taste the former, but the latter is tonight’s supper. Stay tuned…
What’s your most disappointing kitchen fail?
- 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!
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