Adapted from a recipe from Taylor Mead of Better Off Fed, demonstrated at East Atlanta Village Farmers Market.
Ingredients:
2 large squash, grated Salt 1 banana pepper 1/2 onion, diced 1 ear corn, kernels cut off the cob 3/4 cup cornmeal 3 eggs Taco seasoning, optional Sour cream, for serving Sour cream for dipping Ghee, or whatever fat you prefer to pan fry the fritters in
Preparation:
Put grated squash in a colander in the sink. Sprinkle lightly with salt and let it sit 15 minutes, then lightly squeeze squash to get rid of the accumulated liquid.
While squash is wilting, heat a cast iron skillet over medium-high heat and put in the banana pepper, turning frequently to blister all sides. Remove from pan, put in a paper bag or just on a plate and covered with another plate. When it cools enough, peel off the pepper skin and dice the pepper.
Combine the diced pepper with the squash, onion, and corn. Stir in cornmeal and eggs. Add taco seasoning if using.
In the same cast iron skillet you used for the pepper, heat a little fat of your choice, just enough to coat the bottom of the skillet over medium-high heat. Or use nonstick cooking spray. Drop the squash mixture into the skillet by 1/2 cup measure and help it spread a little bit. Cook until golden brown on the first side, then turn and cook until golden on the other. Remove from skillet and let rest while you cook the rest of the fritters. Serve with sour cream.