Friday, August 16, 2013

Summer Squash Fritters {#recipe} & 50 year #Newbornscreening Anniversary

Now how on earth does that go together you may ask.  Fritters and 50 year Anniversary of Newbornscreening.  Well, let me tell you.

It is - as mentioned in the title :) - the 50 year Anniversary of Newbornscreening; Newbornscreening is the test that saved the lives of both our children.  It is often referred to as the "PKU test", or the "Heel Prick" and is administered when your newborn baby is between 24 to 48 hours old. There is a wealth of information answering questions on the Save Babies Through Screening website.  The test was developed 50 years ago by Dr. Robert Guthrie, and it is through this little heel prick that Alena, as well as Mia Rose was first diagnosed with Classic Galactosemia.  It saved their lives and we are forever grateful; in case you have not seen this is their story.  The Oregonian wrote a piece to celebrate this important anniversary of Newbornscreening with a fantastic article by Katy Muldoon "50 Years Of Saving Lives".  In the article Katy talks about the history of Newbornscreening and its effect in Oregon.  We shared our story; for the article Ben Brink from the Oregonian visited us at home to include pictures plus a video for Oregonlive.   As you may know, the treatment for Classic Galactosemia is solely through diet and the big question for many is what do people with this disorder eat?

In any case, it is the basis for the management of our children's metabolic disorder and also how "The Not So Cheesy Kitchen" became not so cheesy ;).  You all know that our kids - especially Mia Rose - love to help me cook so what dish to make for the day the photographer visits?  Yes, you are absolutely correct "Summer Squash Fritters"; when you watch the video and the online pictures you can not only see me shooting this picture

but also a much better picture by Ben plus a fantastic picture of Alena eating the Summer Squash Fritter.  Let me just tell you that those little fritters are perfect; they are delicious for breakfast, lunch, or dinner.  Just delicious little beauties - one thing that is super important so it so make sure that you give them time to render their water...

Summer Squash Fritters adapted from Win's Recipe 

  • app. 1-3/4 lbs Summer Squash grated with peel on
  • 1/2 large onion grated
  • 1 teaspoon of salt
  • 1 egg
  • 1/4 C flour
  • Salt & Pepper
  • Canola Oil
  1. Place grated vegetables in a bowl and toss with 1 teaspoon of salt. Let sit for at least 10 minutes - the water will draw out of the vegetables at this time.  You will be amazed :)
  2. Preheat oven to 250 degrees - and prepare baking sheets with parchment paper
  3. Using your hands take out the squash/onion mixture and squeeze to get more water out of the vegetables.  Place in a separate bowl and discard the water.
  4. Add flour, salt & pepper to the vegetables
  5. Lightly beat one egg and pour it over the vegetables.  Mix everything together {I used my hands}
  6. In a pan heat up the oil for frying the fritters.  Place the vegetables in small heaps into the pan.  Be sure not to overcrowd the pan
  7. When golden turn and fry up the other side; when done place the fritters on the prepared baking sheet. Keep them warm in the oven, until all of the fritters are done and you are ready to serve them.
  8. Enjoy!
P.S.:  You can also make these fritters with zucchini :)


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