AuthorChef Chad
Rating
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Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 300 g Squash, local
 30 g Onion Leeks
 60 g red onions, minced
 60 g garlic clove, minced
For the batter
 0.25 cup cornstarch
 0.25 cup All Purpose Flour
 1 piece Eggs, raw
 3 tbsp Water
 1 tbsp Sea Salt
 1 tsp Black Pepper Crushed
For the egg salad dressing
 2 pieces hard boiled eggs
 0.5 cup mayonnaise
 1 tsp yellow mustard
 1 tsp lemon juice
 Sea Salt
 Black Pepper Crushed
1

Using a cheese grater, grate the peeled squash into thin strips.

2

Mince the red onions, garlic and leeks.

3

In a mixing bowl, combine cornstarch, flour, egg, water, salt and pepper until well incorporated.

4

Add the grated veggies into the bowl and mix.

5

In a shallow pan with vegetable oil (pre-heated) and fy the fritters 2- 3 o until golden brown and crispy.

6

For the egg salad dip:
In a bowl add the mayonnaise,mustard, lemon juice, salt, pepper and mash the egg until well combined.

7

Serve and enjoy!

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Ingredients

 300 g Squash, local
 30 g Onion Leeks
 60 g red onions, minced
 60 g garlic clove, minced
For the batter
 0.25 cup cornstarch
 0.25 cup All Purpose Flour
 1 piece Eggs, raw
 3 tbsp Water
 1 tbsp Sea Salt
 1 tsp Black Pepper Crushed
For the egg salad dressing
 2 pieces hard boiled eggs
 0.5 cup mayonnaise
 1 tsp yellow mustard
 1 tsp lemon juice
 Sea Salt
 Black Pepper Crushed

Directions

1

Using a cheese grater, grate the peeled squash into thin strips.

2

Mince the red onions, garlic and leeks.

3

In a mixing bowl, combine cornstarch, flour, egg, water, salt and pepper until well incorporated.

4

Add the grated veggies into the bowl and mix.

5

In a shallow pan with vegetable oil (pre-heated) and fy the fritters 2- 3 o until golden brown and crispy.

6

For the egg salad dip:
In a bowl add the mayonnaise,mustard, lemon juice, salt, pepper and mash the egg until well combined.

7

Serve and enjoy!

Squash Fritters with Egg Salad Dressing
IngredientsDirections