Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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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

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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

Community Cookbook Series

Squash Fritters

From Little School House Cook Book, these squash fritters make a delicious side dish.

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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.

Note: Little School House Cookbook is no longer in print.

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This story was published on Jun 28, 2011

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.