We bought so much squash and zucchini, folks. I had to do something.
So I searched the internet for recipes related to squash, and found many that had the same premise: shred squash or zucchini, mix with onion and spices and egg, and fry it up in butter. This sounded LOVELY. I wanted to be a part of it.
I tried to dry the zucchini, potatoes, and squash that I wanted to use on a towel, but my house was pretty muggy so I think they didn’t get quite as dry as would have been ideal for the job. Still, I moved forward. In went two eggs, some garlic powder, sea salt, black pepper, and a whole diced onion. I mixed and I heated up butter in a pan, and…
well, it didn’t coalesce. The mush got browned on high heat, but only in a small area, while the rest clumped up and then fell apart then clumped again. It was more like a pan of overly soggy hash browns, which was fine, but wasn’t my goal. The second batch had to be better. I looked at my cabinets and what did I find but… CHICKPEA FLOUR.
I knew that fried falafels are delicious, and I wanted to keep the “healthy-ish” nature of this food by not adding in a bunch of wheat flour… so in went an indeterminate amount of chickpea flour. It helped it to clump and, once in the pan, the clumps stayed beautiful! They were flip-able and when they came out, delicious. I will say, the hash was also super tasty, just not nearly as solid and easy to eat. Also mushier. So yes, add the flour when you try this. This and the recipe we used for saag paneer have me convinced that chickpea flour works wonders.