Summer Squash Fritters with Lemon Basil Tarragon Cashew Cream

[vc_row css=”.vc_custom_1516794149098{padding-top: 3px !important;padding-bottom: 11px !important;}”][vc_column][vc_column_text]When summer and zucchini squashes are producing abundantly, summer squash fritters make an easy addition that the whole family can enjoy. We are always excited to add carrots, onions and potatoes also grown at home to ours, but see what you have in your garden![/vc_column_text][vc_empty_space height=”2px”][vc_column_text]

The BEST Summer Squash Recipe

In Ayurveda seasonal local foods are always considered to be superior to anything you find in a major market. The food itself reflects and reminds us of the tastes that are supportive to the body.

Enjoy what you grow or seek out your local farmers market to discover the best foods of the season. 

Learn more! Check out our blog for other creative squash recipes or our online courses![/vc_column_text][vc_empty_space height=”16px”][vc_row_inner][vc_column_inner]

Summer Squash Fritters with Lemon Basil Tarragon Cashew Cream

Prep Time: 15 Minutes

Total time: 15 Minutes

Servings: 1 Person

Ingredients

Ingredients

• 2 Summer Squash
• 3 Carrots
• 1 Onion
• 1 Potato
• Handful fresh herbs of choice (we like Tarragon and Basil)
• 1/2 cup Panko or Breadcrumbs
• 2 Tbsp Chia or Flax in 1/4 cup warm water
• 1 Tbsp baking powder
• 1/2 cup whole wheat flour
• Salt and Pepper to Taste
• Olive oil

Instructions

1. Grate Squash, Carrots and Onion over colander and allow excess water to release.

2. Peel and boil potato (mash when soft).

3. Combine all vegetables with chopped herbs, panko, baking powder, chia seeds and salt. and pepper.

4. Add flour and mix well.

5. Make small patties.

6. Heat small amount of olive oil on skillet and pan fry fritters.

7. Eat warm or save mix to cook later.

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We love this with our Lemon Basil Cashew Cream Sauce with Stuffed Squash Blossoms on the side. Enjoy!