This reader created video was submitted for a Primal Blueprint Contest. Click here to find out how you can participate and win Primal prizes!
Posted By: Mark Sisson
Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.
Premium Content
© 2013 Mark's Daily Apple | Design By The Blog Studio
These sound wonderful! “I want two Mom!” Me too!
A cheese cloth might work for removing the water too?
Fabulous recipe! I like the addition of garlic and chili. I might add some herbs too. Thanks for this well-demonstrated video.
My sister has squash coming out of her ears. I just mailed her this link. She’d love these! They look delicious!
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.
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
Yum! I know what I’m fixing for dinner tonight.
Thanks!!!
Thanks, shelley! The recipe sounds great!
These sound great… i bet i can get my kids to eat them after I show them your kids digging into them…
I made these last night with a combination of zucchini and butternut squash. They were wonderful!
These were awesome! I forgot the garlic though. Anyone have any idea what the macros are on these?
I just made these tonight and OMG were they AMAZING! My husband and I fought over the last one on the plate. I will definitely make these again and change up my squash on occasion. Excellent Recipe!
Hi just thought I’d let you know this video is no longer available.
Attempts to view this video produces a message that it is “private.” Is there a way to either make it available again, or otherwise provide the recipe?