Summer Squash and Black Bean Fritters
This recipe will work with any type of zucchini or summer squash, at any size - just remove seeds if they are on the more mature side. Based on a squash and chickpea fritter recipe, this is a locavore update using black bean flour from Maine Grains (which you can find at the BTLT Crystal Springs market the first Saturday of each month). The fritters are great in wraps, sandwiches, or on their own with a sauce, and are especially excellent in any application with a fat slice of juicy summer tomato on top. They also freeze well, and can be made in much bigger batches for that purpose if you desire. Use any heat level of green chile to suit your taste.
2 cups summer squash or zucchini, grated (from about 10 oz whole)
½ cup thinly sliced onion, preferably red (from about 2 oz whole)
¼ cup chopped roasted green chile (from about 4 oz frozen, thaw, peel and de-seed before chopping)
2 large garlic scapes, flower end removed, halved lengthwise and cut into 1 inch pieces (optional, replace with ¼ tsp garlic powder when not in season)
Big pinch salt
½ tsp ground cumin
½ tsp Mexican spice blend (Gryffon Ridge’s Eastern Cattle Cover or Ziggy’s My Brain is on Fire are both great options that can be found at the BTLT market)
½ cup black bean flour
Neutral oil, for frying
Combine all ingredients except bean flour in a mixing bowl and stir to thoroughly coat and combine. Gradually add bean flour to make a thick, chunky batter. Leave to hydrate while you heat no more than ½” oil in a cast iron pan over medium-high heat. Once hot, fry by ¼ cup, two at a time, smashing fritter batter down into patties as you add them. Fry for 3-5 minutes on each side, they will be very dark but you can see bits of crispy fried onion, and will be firm once cooked through. Remove to paper towels to drain excess oil and season with additional salt. Makes 8 or 9 fritters.