Farm Fresh: Curried Squash Griddle Cakes

Curried Squash Griddle Cakes

Apparently it’s a great year for squash in Maine. Every week we get more squash in the CSA bag. While I’m thrilled to find zucchini and summer squash in the bag, we’re all getting rather tired of parmesan roasted squash and sauteed squash. After a brief Google search for creative ways to use squash, I decided on griddle cakes. I’ve been cooking with chickpeas a lot lately, so curry’s been on my mind. Curried squash sounded like an excellent idea!

Ingredients
1/2 tsp Curry
1/2 tsp Cumin
1/2 tsp Turmeric
1/2 tsp Ground coriander
1/4 tsp Ground ginger
1/8 tsp Ground cardamom
1/8 tsp Ground cinnamon
2 yellow squash, shredded
1 egg, lightly whisked
3 Tbsp oat flour
1/2 tsp Salt
2 Tbsp oil

Combine first 7 ingredients in a small bowl. Set spice mixture aside.

To prepare squash for fritter mixture you must squeeze all of the water out first. Place a handful of shredded squash in the center of a clean dish towel. Pull the sides of the towel up and twist to squeeze water out of the shredded squash. Repeat a couple of times per handful. Place squash into a large mixing bowl.

Add eggs, flour, salt, and spice mix to shredded squash. Using a fork, gently stir until the mixture is combined.

Heat a nonstick skillet over medium high heat. Add oil to the pan. Using a fork, place about a heaping tablespoon worth of squash mixture into the skillet. Carefully spread out the squash mixture to form a small thin pancake shape. Cook griddle cakes for about 3-4 minutes on each side, or until golden brown. Recipe makes 6 to 8.

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