2 cups yellow or zucchini squash, grated
¼ cup onion, chopped
½ teaspoon salt
pepper to taste
6 tablespoons self-rising flour
2 eggs, beaten
2 tablespoons margarine, melted
¼ cup vegetable oil for cooking
Mix together squash, onions, salt, pepper, and flour. Add eggs and margarine, and mix thoroughly. Heat oil in skillet or frying pan. Drop by teaspoonfuls into skillet or pan, and sauté until brown on both sides. Drain on paper towels before serving.
print it
An Asheville nonprofit is helping farmers develop seeds tailored to western North Carolina’s climate and community.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
At a Wrightsville Beach resort, a most unexpected resident frolics through sandy dunes and secret gardens.
With just a dash of vanilla and nutmeg, the beauty of this cool and creamy pie lies in its simplicity.
