I don’t know how I lived so long without Calabacitas in my diet. It’s such a great combination of flavors – squash, corn, onions. Throw in a little cheese, some cilantro, some chilies and man oh man, I am one happy camper. What I like about this particular type of fritter is that it does not need to be deep fried, in fact if you use a non-stick griddle you can make them without any oil at all. They won’t get quite as crispy as they would if you used oil – but they still taste great and they are much lower in calories and better for you without the oil. These reheat and freeze well. We eat them for breakfast, lunch or dinner (afternoon snack works too).
Calabacitas Fritters (makes 24 silver-dollar sized fritters)
- 1 cup vidalia or Maui onions, finely diced
- 1 teaspoon grapeseed or canola oil
- 4 eggs, lightly beaten
- 2/3 cup buttermilk
- 1 tablespoon grapeseed or canola oil
- 1 cup Bisquick
- 1 ½ cup grated sharp cheddar cheese
- 1 teaspoon salt
- 2 cups squash, finely diced
- 16 ounces of frozen sweet corn, defrosted
- 2 cups cooked rice (I use one packet of Trader Joe’s Organic Frozen Jasmine Rice, prepared according to the package instructions – but any cooked rice will do)
- ¼ cup chopped cilantro
- ¼ cup finely chopped green onions
- 2-4 tablespoons finely chopped canned green chilies (adjust depending on your preference for spice and heat)
Heat one teaspoon of grapeseed or canola oil in a small pan over medium heat. Toss in the onions and sauté them for 8-10 minutes until they are soft.
While the onions are doing their stuff, whisk together the eggs, buttermilk, oil, Bisquick, cheddar cheese and salt. Add the remaining ingredients and stir until blended.
Heat an electric griddle or non-stick frying pan to medium-high heat (350 degrees). Lightly oil the griddle or the frying pan with grapeseed oil (or canola). Using a ¼ cup measure, spoon out the fritter batter. Place it on the griddle and using the backside of the ¼ cup measure, flatten the fritter until it is 1/3 of an inch thick. Grill until the fritter is a deep golden brown (at medium-high on my griddle it takes about five minutes per side). Flip and grill the second side. They should be cooked through and slightly crispy on the outside. Serve immediately with salsa and sour cream.
If you plan to keep these for another day allow them to cool completely, wrap well and store in the fridge for 4-5 days, or place in the freezer. To reheat, preheat your oven to 400 degrees. Place the fritters on a cookie sheet. Bake in the oven just until the fritters start to sizzle. This will take about ten minutes depending on how cold they were before you put them in the oven.