It’s outrageous how intense food whispering is at times! Last night mama and I were looking in my cookbook and talking about recipes and again today at church my mind kept returning to Squash Fritters with syrup. For lunch. Nothing to do then but beat it to the market after church and cross my fingers that they still had yellow squash in the produce section. My efforts were rewarded as the squash was all I needed for stirring up a batch of these tasty treats; everything else is found readily on hand. If you are out of Bisquick baking mix, use all-purpose flour instead.  Some cooks also add grated onion to the mix but I prefer just the flavor of the raw crook neck squash.

The grated squash goes right into the batter with the eggs and the dry ingredients; do allow the batter to  breathe for 10 minutes so it thickens before you begin frying the fritters. Heat your oil briefly then fry in the hot oil for a few minutes per side, drain, sprinkle with powdered sugar, and do not forget to give them a good splash of maple syrup before serving. I am certainly satisfied now, until the next whisper that is.

Squash Fritters

1/2 to 2/3 cups Bisquick baking mix
1/4 cup Parmesan or Cheddar cheese, freshly grated
1/2 tsp. salt
1/2 tsp. pepper
2 eggs, slightly beaten
2 cups raw yellow squash, grated
Cooking oil for frying
Powdered sugar and  maple syrup, optional

Directions  In large shallow bowl, combine all ingredients except the oil, stir well to blend. Allow the batter to rest for ten minutes then drop the mixture by tablespoons into preheated oil over medium heat.  Cook fritters 2-3 minutes on each side or until golden brown.  Dust with powdered sugar;  serve warm with maple syrup if desired.