3 cups shredded squash, yellow or zucchini
1/4 cup shallot or scallion, finely chopped
4 ounces gouda, shredded
1/2 cup flour
1/2 cup stone-ground cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup buttermilk
1/8 - 1/4 cup olive oil
Preheat oven and two cookie sheets to
Mix ingredients (except the oil) in order
given, stirring lightly after each addition.
Pour just enough oil to coat the hot
cookie sheets. Use 1/4 cup of batter for each
fritter and space them 2 inches apart.
Bake 5-6 minutes, turn and bake an additional
5-6 minutes. Serve hot.