INGREDIENTS
•
For the squash fritters:
•
2 1/2 cup yellow squash, steamed, sliced and quartered
•
1 3/4 cup self-rising flour
•
3 Tbsp grated Parmesan cheese
•
1 tsp seasoned salt
•
1 tsp garlic powder
•
1 tsp onion powder
•
1/2 tsp dark chili powder
•
1/2 tsp ground cumin
•
1/4 tsp black pepper
•
2 green onion, chopped
•
2 large eggs, beaten
•
3/4 cup half & half or whole milk
•
Sriracha dipping sauce: [easily doubles]
•
1/2 cup mayonnaise
•
3 Tbsp chili sauce
•
1 tsp sriracha sauce [or to taste]