Yellow Squash Kamut sourdough fritters
Yellow Squash Kamut sourdough fritters

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, yellow squash kamut sourdough fritters. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Yellow Squash Kamut sourdough fritters is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Yellow Squash Kamut sourdough fritters is something that I have loved my whole life.

Yellow Squash Kamut sourdough fritters instructions. Mix a cup of discarded sourdough starter with kamut and water. Shred yellow squash or any variety of summer squash.

To begin with this particular recipe, we must prepare a few ingredients. You can have yellow squash kamut sourdough fritters using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Yellow Squash Kamut sourdough fritters:
  1. Get 1 cup discarded sourdough starter
  2. Make ready 1/4 cup Kamut flour
  3. Prepare 1/4 cup water
  4. Get 4 cup shredded yellow squash
  5. Prepare 1/4 cup perilla leave pickle, optional
  6. Get 1 tsp onion powder
  7. Prepare 1 tsp garlic powder
  8. Take 1 tsp fish sauce
  9. Take 2 tsp salt

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! See great recipes for Cold barley salad with pomelo, pomegranate, cashews, and shiso too! Onion: It's easy to chop it in your food processor.

Instructions to make Yellow Squash Kamut sourdough fritters:
  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.

Egg: I use large eggs in most of my recipes, this one included. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the fritters could end up too salty. Combine cooked squash, beaten egg, flour, pepper and salt. Drop squash mixture by tablespoonsful into the hot oil. Cook to a golden brown, turning once.

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