Marrakesh-Spiced Squash Fritters

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Marrakesh-Spiced Squash Fritters

 

1 cup good-quality store-bought

falafel mix

salt, cayenne pepper, and black pepper to taste

1/2 cup plain

yogurt, whole, low-fat or nonfat

1/3 cup water, or more

2 medium zucchini

or summer squash, cut into 1/4 inch rounds

1 cup oil for frying, or more if

needed

1/2 teaspoon baking soda

 

In a medium bowl, combine falafel

mix, salt, cayenne, and pepper. Add the yogurt and water, stirring to mix well.

Batter should be the consistency of yogurt, so add more water if the mixture

seems too thick. (This batter will keep, covered in the fridge, for 24 hours.)

 

Heat about an inch of oil in a heavy skillet over medium-high heat. Add the

baking soda to the batter, stirring thoroughly. To test oil for readiness, drop

a teeny bit of batter in; if it fizzes right away, the oil is ready to go.

 

Dip a slice of squash in the batter, coating it evenly, and place the

battered squash in the hot oil. Continue this process until the skillet is full

but not crammed. After about a minute, flip the fritters and cook another minute

or so on the other side. Drain fritters on paper towels. Continue cooking in

batches until all the squash slices have been cooked. Fritters may be served

warm or room-temperature.

Serves 4.