So I was meant to come up with an idea on the way home from work for using up our lovely two-tone zephyr squash from last week’s pickup. I kind of forgot to do that. When I got home and stared at the squash waiting for inspiration, nothing happened. So I took the easy route and fired up a pan of oil for the lazy girl’s farm share dinner — fritters.
We improvised on the corn fritters we made a couple of weeks ago and shredded a few squash into a bowl with two ears worth of kernels, some chopped green onion, two eggs and a little flour. Dropped them in hot oil, mix up some pesto in plain yogurt for a sauce and voila, we’ve used our squash. For now.