Especially if you have a garden, you’re always looking for ways not to get tired of summer squash. I made squash fritters a few days ago and noted that they were just a bit too mushy. They needed something to give them some extra substance and a better bite. Walnuts worked. The fritters were greatly improved.
Grind the walnuts in a food processor. Grate the squash and some onion. As a binder, I’ve been using potato starch. An egg would work, but using egg as a binder would require an ingredient to offset the liquid. Potato starch works well. Add just enough to get the fritters to hold together before frying. After the potato starch sets in the frying pan, they’ll be fine.
The walnuts somehow made the fritters a bit reminiscent of crab cakes. How you season them would make a big difference. It occurs to me that a little crab, or small shrimp, would work well in squash and walnut fritters, and a little bit of crab would go a long way.
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