I’m going to be real honest with you for a moment: I did not know that rhubarb came in stalks until a few years ago. I feel plenty of shame for this, so please: judge my ignorance in silence. I don’t think I ever thought about what it actually was shaped like (A berry? A melon? A big amorphous blob of yum?), nor could I actually pin point its distinct flavor. Rarely does rhubarb get a solo performance: it’s usually second fiddle to its frenemy the strawberry. Don’t get me wrong, this magical combination has driven me to many a pie-eating contest (against myself), but it’s time to give rhubarb it’s due.
These were seriously one of the best things I’ve ever had. Something about the lemon-sage-squash combo blew my mind a little bit and I am really excited for breakfast to come back around so I can have more. Knowing leftovers are sitting in my fridge is driving me a little bit crazy….just….waiting to be eaten….NOMNOMNOM…..
My neighbor has this wonderfully generous habit of giving me excess from her CSA veggie box, so when some squash appeared in my hands from her I couldn’t resist the call of the frying pan. A lot of recipes I came across in my fritter research called for a bunch of eggs and flour, which seems like it would just mask the glory of the squash. No thank you, internet.
I would only maybe add a friend egg on top, but that’s only for frisky moments with adventure-seekers.
Go forth and conquer, foodies.
makes 8 fritters
2 small or medium spaghetti or butternut squash (about 2 c cooked, in the end), seeds reserved
1/2 c bread crumbs
3/4 c shredded Gruyere cheese
1 heaping T chopped fresh sage
1 t salt
1/2 c vegetable oil
2 T finely chopped chives
1/2 c greek yogurt
juice of 1/2 lemon
zest of one lemon
1/2 t salt
Cut the squash in half lengthwise and bake cut-side down at 350 for 30-35 min, or until tender. Remove the squashy flesh from the skin and mash in a bowl. Toast the reserved seeds in the 350 oven for about 5-10 minutes, or until slightly brown and crunchy. Set aside. Add the bread crumbs, cheese, sage, salt, and egg to the squash and stir until combined. Divide the mixture into 1/4 c patties. Heat the oil in a cast iron pan over medium heat and cook the fritters until golden brown on both sides, about 4-5 min per side.
For the sauce, mix all ingredients in a small bowl until combined. Top the fritters with a dollop of the yogurt sauce, sprinkle with the toasted squash seeds, and serve immediately.