Summer squash croquettes
Very easy to prepare and delicious too even for non summer squash eaters:
Take one huge summer squash, the peel should be still soft and the internal core may be a bit wooly but still no hard shelled seeds should have formed. Halve the squash lengthwise and spoon out the wooly core. Ground the halves to very small strips, put the strips into a bowl and sprinkle a generous amount of salt (1 1/2 teaspoon should do). Mix and let sit for an hour. Put the soggy and watery lot in a tea towel and squeeze and press until the liquid is all gone. One big fruit will result in one cup dry-squeezed flesh, believe it or not, the whole thing consist of 80% greenish water.
Meanwhile boil 2 potatoes in their jackets until soft, peel and mash finely.
Cut 2 trimmed spring onions into slender slices and chop, also chop 5 parsley sprigs finely.
Mix squash, potato mash, 1 tablespoon flour, 1 egg, spring onions and parsley, add some good pinch salt, pepper and a pinch of chili flakes. With wet hands form small paddies and deep-fry in oil in a few batches. The croquettes are ready when they turn nicely golden browned.
They taste just fine with a home made tomato sugo or a greek yoghurt sauce and green salad. They even do taste good served cooled down the other day.
For summer squash of a decent size I like to make those: Cheese filled rolls and some Anti-pasti version
For the rolls the squash should be a little bit bigger but not big as the Hindenburg and no wooly core please. Slice squash lenthwise into 4 mm thick slices and fry the slices in olive oil until they can be bend more easily without falling apart and they show some nicely brown spots. Add a garlic glove to the frying oil and a sprig of rosemary while frying.
Let the finished slices rest on some paper towel. Sprinkle a little salt and spread a good heaped teaspoon cheese mix on each slice, wrap it up, fix it with a toothpick and put it in the fridge for an hour.
For cheese mix:
- 100 g fresh young goat cheese or Feta cheese or just cream cheese
- 1 teaspoon thyme leaves, chopped finely
- 1 teaspoon rosemary leaves, chopped finely
- 2 sage leaves, chopped finely
- some chives, chopped finely
- 1 small garlic cloves, minced
- some salt (depends on the cheese) pepper, maybe chili, sweet paprika
stirr with cheese until well combined. If you don't have fresh herbs you can use 1 teaspoon dry Café de Paris mix, this is the spice mix for herbed garlic butter.
As for the Anti pasti:
Just cut squash into slender rounds and fry until nicely browned. Again add a few sprigs rosemary and thyme and some garlic glove to the cooking oil but remove before burned. Place squash rounds into a container, sprinkle some salt, add the fried thyme, garlic and rosmary and fill up with the oil from the pan and some more to cover. This will keep in the fridge for a few days. I like to eat those on a sandwich, with cheese or snack it away as it is.