Curried Summer Veggie Fritters

Heat 1/8 inch of oil in a wide skillet to 375.

Roughly grate sweet potato and carrot, using fo-pro or box grater. Dump shredded veggies into a clean dish cloth, twist closed and wring over the kitchen sink, extracting as much liquid from the veg as strength allows. Dump the desiccated veg into a large bowl.

Repeat with both the squashes.

Grate the onion and garlic directly into the bowl with the other veggies.

Push all the veg to one side of the bowl. Crack the eggs into the empty side; beat briefly with a fork to combine. Add flour to egg mix, combine quickly (don’t worry about being perfect), and then mix the egg/flour with the veggies. The veg will just be coated; this isn’t a thick batter. Add the seasonings and mix again to combine.

Add to the hot oil by 1/4-cupfuls, pressing down to flatten slightly. Pan-fry until golden brown on both sides, 4-5 minutes per side; monitor the oil to make sure it stays between 350 and 375.

Remove finished fritters to paper towel or a draining rack. Serve immediately with dipping sauce of choice – good options include sweet chili, srihacha or peanut/satay.