Easiest Way to Make Perfect Yellow Squash Kamut sourdough fritters

Yellow Squash Kamut sourdough fritters. Great recipe for Kabocha Squash Kamut/Spelt sourdough bread. Kabocha squash is my favorite winter squash due to its complex sweetness and creamy texture, but recently it has given me hard time to digest. As a result, I turn it into a very delicious sourdough bread feast!

Yellow Squash Kamut sourdough fritters See great recipes for Shiso Mojito / Japanese Mint Herb, Truffle Shiso Pasta too! Cheesy Broccoli Quinoa Fritters. tanveer sayed. Stir in zucchini, yellow squash and onion. You can have Yellow Squash Kamut sourdough fritters using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Yellow Squash Kamut sourdough fritters

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

Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Remove to paper towels to drain. This simple casserole is a delicious way to take advantage of your prolific zucchini and summer squash. Plus, it is relatively light because it doesn't have the heavy sauce most casseroles contain.

Yellow Squash Kamut sourdough fritters instructions

  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..

It's a combination of the two kinds of summer squash—yellow and zucchini—with garlic, butter, breadcrumbs, and grated Parmesan cheese. In a large bowl, combine squash, onion, egg, salt and pepper. In a skillet, heat ½-inch oil over medium-high heat. Drop batter by tablespoonfuls into oil. In a large bowl, dissolve yeast in milk and water.