Yellow Squash Kamut sourdough fritters
Yellow Squash Kamut sourdough fritters

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, yellow squash kamut sourdough fritters. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Yellow Squash Kamut sourdough fritters is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Yellow Squash Kamut sourdough fritters is something that I’ve loved my whole life.

Yellow Squash Kamut sourdough fritters instructions. Mix a cup of discarded sourdough starter with kamut and water. Shred yellow squash or any variety of summer squash.

To begin with this recipe, we must prepare a few ingredients. You can cook yellow squash kamut sourdough fritters using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Yellow Squash Kamut sourdough fritters:
  1. Make ready 1 cup discarded sourdough starter
  2. Take 1/4 cup Kamut flour
  3. Make ready 1/4 cup water
  4. Take 4 cup shredded yellow squash
  5. Prepare 1/4 cup perilla leave pickle, optional
  6. Make ready 1 tsp onion powder
  7. Get 1 tsp garlic powder
  8. Take 1 tsp fish sauce
  9. Make ready 2 tsp salt

Quick and simple salad-style appetizer that can be pre-made on weekends. Add sesame vinegar dressing right before eating. Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value. It has a unique golden hue, and when combined with conventional wheat bread flour, it makes a pale, open, and airy crumb.

Steps to make Yellow Squash Kamut sourdough fritters:
  1. Mix a cup of discarded sourdough starter with kamut and water. Set in a warm place to ferment for about 3~4 hours.
  2. Shred yellow squash or any variety of summer squash. Add two tsp salt to remove excess water and it also serves to flavor squash up. Set aside for 15 minutes.
  3. Squeeze out as much water as possible.
  4. Slide perilla leave pickle or use same amount of kimchi or even kraut.
  5. In a large bowl, mix together the batter and veggies. Season with powers.
  6. Fry them on a crepe maker or any flat pan you have on high heat with olive oil. Turn down the heat in a few seconds once all fritters are getting in. Cook both sides until golden. Serve immediately.

Onion: It's easy to chop it in your food processor. Egg: I use large eggs in most of my recipes, this one included. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the fritters could end up too salty. Combine cooked squash, beaten egg, flour, pepper and salt. Drop squash mixture by tablespoonsful into the hot oil.

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