What are you guys doing with your Summer’s bounty?

In my finest British accent I ask you my friends, “what are you fixing with Summah’s boun-ti?”

I don’t really have an exact bountiful basket of Summer produce, but I do have some zucchini and yellow squash; and with that we can make some yummy fritters.

Fritters?

Sorry, I mean frit-tahs.

Oh whatever.

My darlings if you have having a spot of tea in the afternoon these frit-tahs are a delightful accompaniment.

But if you are like me and you are at a cocktail party sipping some champagne these would be perfect hors d’oeuvres.

Let’s be real, I’m at my house drinking wine out of a plastic cup while eating these off of a paper napkin.

Whatever your fancy, you’ll love these!

And they are Gluten Free to boot!

Ingredients: makes about 8 frit-tahs

1 cup grapeseed oil (depending on the size of your pan, just make sure the oil covers the bottom completely)

1 large zucchini, grated

1/2 large yellow squash, grated

1 small onion, diced small

2 Tablespoons diced hatch chili pepper

1 large garlic clove, mined

4 eggs

1/2 cup coconut flour

1 Tablespoons flax meal

1/2 teaspoon baking powder

1/4 cup greek yogurt + 1 cup for sauce

2 Tablespoons siracha

1 Tablespoon chives, minced (If you don’t have chives no worries- add some scallion or skip it all together)

Salt and pepper

Recipe:

Heat 1 tablespoon of the oil in a small skillet. Sauté the onion and hatch chili for 2 minutes. Add the minced garlic for 30 seconds, then set aside.

Place grated zucchini and squash in a colander, sprinkle with a pinch of salt and let it sit over the sink for 10 minutes. Use a clean paper towel and squeeze excess water from the zucchini *this is essential or it will not fry up properly.

In a medium sized bowl whisk the eggs. Add the coconut flour, flax, baking powder and greek yogurt with a pinch of salt and pepper. Then add the onion and hatch mixture along with the zucchini and squash.

Place the remaining oil in a cast iron skillet over medium heat. Drop the dough in heaping tablespoons, and lightly press down with the spoon so the fitters are even. Cook each side for 3 minutes or until golden brown.

For the sauce: in a small bowl add the remaining greek yogurt with the siracha and chives.

Serve the fritters with a dollop of the sauce on top.

Enjoy the heck out of them.