Mark's Daily Apple

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1. 

   These sound wonderful! “I want two Mom!” Me too!

   A cheese cloth might work for removing the water too?

   Grok wrote on August 25th, 2009

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2. 

   Fabulous recipe! I like the addition of garlic and chili. I might add some herbs too. Thanks for this well-demonstrated video.

   maba wrote on August 25th, 2009

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3. 

   My sister has squash coming out of her ears. I just mailed her this link. She’d love these! They look delicious!

   Katt wrote on August 25th, 2009

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4. 

   Is it possible to print the recipes as well as the video? Out here in the boonies, it’s still Groks-ville… yep, hard to believe but some people STILL have dial-up service (some days, I’m lucky to 24k!) and I can’t watch the videos.

   Jenny wrote on August 26th, 2009

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5. 

   Thanks for the nice feedback, everyone.

   Hi Jenny, a lot of people where I live can’t get high speed internet, either. I guess I got lucky! Here’s the recipe from my blog.

   1 lb summer squash
   1 tsp salt
   1 egg, beaten
   2 cloves garlic, chopped, pressed, whatever
   2 tbsp parsley, chopped fine
   ¼ tsp chipotle chili powder
   1/2 cup almond flour
   pepper
   ¼ c. coconut oil, plus a little more as needed for frying

   Grate the squash through the large holes of a cheese grater and combine with the salt. Let sit for 10 – 15 minutes to allow the salt to draw the moisture from the squash. By the handful, squeeze out as much of the water from the squash as you can and spread on a paper towel or absorbent kitchen towel. When you’ve squeezed all the squash, use the towel to press more liquid from the squash. Transfer the squash back to the bowl and combine with the egg, garlic, parsley, chipotle chili powder, almond flour and pepper. Heat the coconut oil in a large pan until hot. Drop 3 to 4 large spoonfuls of the squash mixture into the oil and press down gently to form little pancake shapes. Let cook for a minute or so until the fritters brown around the edges and are sturdy enough to be flipped over without too much trouble. Flip them over and continue cooking until nicely browned – another 30 seconds to 1 minute. Transfer to a paper towel and repeat with the remaining squash, adding more oil and adjusting the heat as needed.

   Yield: 8 – 10 fritters

   Shelley wrote on August 26th, 2009

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6. 

   Yum! I know what I’m fixing for dinner tonight.

   Thanks!!!

   Bourgogne wrote on August 26th, 2009

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7. 

   Thanks, shelley! The recipe sounds great!

   Jenny wrote on August 26th, 2009

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8. 

   These sound great… i bet i can get my kids to eat them after I show them your kids digging into them…

   Chunster495 wrote on August 26th, 2009

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9. 

   I made these last night with a combination of zucchini and butternut squash. They were wonderful!

   Bourgogne wrote on August 27th, 2009

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10. 

    These were awesome! I forgot the garlic though. Anyone have any idea what the macros are on these?

    Katt wrote on September 15th, 2009

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