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Provide discarded sourdough starter.
Prepare Kamut flour.
Prepare water.
Use shredded yellow squash.
Use perilla leave pickle, optional.
Provide onion powder.
Prepare garlic powder.
You need fish sauce.
Provide salt.

These quick and easy squash fritters are a great way to use up any excessive summer squash, and go well with almost any main dish. A great way to use that summer excess of zucchini or yellow squash. Everyone loves these fritters, even kids. In the summer we have these at least once a week.

Mix a cup of discarded sourdough starter with kamut and water. Set in a warm place to ferment for about 3~4 hours..
Shred yellow squash or any variety of summer squash. Add two tsp salt to remove excess water and it also serves to flavor squash up. Set aside for 15 minutes..
Squeeze out as much water as possible..
Slide perilla leave pickle or use same amount of kimchi or even kraut..
In a large bowl, mix together the batter and veggies. Season with powers..
Fry them on a crepe maker or any flat pan you have on high heat with olive oil. Turn down the heat in a few seconds once all fritters are getting in. Cook both sides until golden. Serve immediately..

Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value. It has a unique golden hue, and when combined with conventional wheat bread flour, it makes a pale, open, and airy crumb. You are here This is a lovely twist on squash. It is a tasty dish to have with chicken, pork, or just about any type of meat. Grate the squash with a cheese grater into mixing bowl.

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