Gluten-Free Veggie Patties

Hello tender friends!

Before I get into the food post, I have to share that Anthony just took Cub to a football draft party with his friends, and Cub has spent all day telling me daddy’s taking him to the “giraffe party.” Just had to share that melting mom moment first, because how cute is that? Anthony corrected his pronunciation of “draft,” and I told him to stop because I just wanted to listen to the preciousness. Ok, now on to the reason you’re actually here.

It’s the end of summer squash season, and while I am thrilled for our winter squash, I’m actually going to miss the summer squash! I’m typically so sick of summer squash by the end of August that I never want to see it again. But this year, I’m lamenting its departure!

This is how I know we’ve utilized our food better than in any prior year. Squash in tacos, squash mixed with hot and sweet peppers, squash sautéed simply in butter and garlic. I have loved squash in its many forms that God has so abundantly provided more deeply than any season past.

And now, we can add squash veggie patties to the list of delicious squash recipes! I particularly enjoy this with my own tomato sauce, but Anthony also makes a garlic aioli sauce that’s killer and makes me wonder why we ever purchased mayonnaise in the past.

In the words of Montell Jordan, this is how we do it:

1. Grate the squash and salt it to remove the water for about an hour (can be as little as ten minutes if necessary, but I prefer longer if possible). Let drain out in a strainer over a bowl. I used the three remaining squash we had in the garden and tend not to measure when I’m using things up, so I’m sorry if that throws you off. I found a similar recipe with measurements that I’ll link here: https://www.justataste.com/quick-and-crispy-vegetable-fritters-recipe/
2. Grate carrots and dice onions and fresh garlic.
3. Mix 1-2 eggs with cassava flour, onion powder, and garlic powder. I can get into the debate about whether or not cassava flour is ok to consume in a future post. It’s not something I consume in large amounts, and both Anthony and I have found we have no adverse reactions to it. It’s gluten free and is working for us both when we desire treats such as these.
4. Mix the grated/chopped veggies with the cassava flour mix to form patties.
5. Line casserole dish or baking sheet with parchment paper, and place the patties on top.
6. Bake at 400 degrees for 15 minutes. Flip patties over and bake another 15 minutes (We don’t fry ours, but that’s how the recipe above does it).

I ate some with tomato sauce and some with the garlic aioli. This is how we do the garlic aioli:

1. While the fritters are baking, bake a bulb of garlic at 400 degrees for 25 minutes. Cut the top off the bulb of garlic before baking and you can simply squeeze the garlic out of the skin when you remove it from the oven.
2. Melt a stick of salted butter on the stovetop. Pour the melted butter and garlic into a container that is wide enough at the top to fit an immersion blender into.
3. Blend the butter, garlic and 1-2 eggs. This is the tastiest garlic mayonnaise I’ve ever had, and we were shocked to discover that it stayed good in the fridge for over a month!

These look slightly burnt in the photo, but they were actually crispy golden brown.

This recipe has been great for adding some variety into our squash routine and providing a satisfying flour-like blend that’s gluten-free. Cub loves these and thinks of them as a special treat, and they’re an easy breakfast we can take on the go the following day if there are any leftovers!

Ok, that’s all for today, tender friends, and that will likely be our last summer squash post unless the plants surprise us and give us more fruits. Thank you for stopping by today! I’ll be sharing a “Who are you blooming for? Part 2” post on Monday and a food post on Thursday.

Thank you for sharing!

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