SUMMER SQUASH FRITTERS
This is a fast and easy snack or lunch idea. These summer squash fritters are so delicious it's hard to believe how good they are for you. It only takes a few minutes to make, and they are so crispy they're addictive. This is a great way to use the abundance of squash at the end of the season. There are so many vitamins in this, but the kids will only know how good they are.
Provided by Janet Shytle
Categories Side Dish Vegetables Squash
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Place grated squash in a colander and squeeze out all excess water; you should have about 1 cup grated squash. Transfer squash to a bowl. Add onion, flour, egg, baking powder, and salt and stir batter together.
- Melt butter in a large skillet over medium-high heat. Drop batter into the hot pan and use the back of a large spoon to flatten fritters to 3 to 4 inches in diameter and to 1/4- to 1/8-inch thickness. Cook until edges are deep brown, about 1 minute. Flip over and cook 30 seconds more. Transfer fritters to a plate lined with a paper towel and sprinkle lightly with salt. Repeat with remaining batter, melting more butter in the pan as needed.
- Serve warm topped with Cheddar cheese, onion, and sour cream.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 30.3 g, Cholesterol 151 mg, Fat 25.7 g, Fiber 6.3 g, Protein 15.2 g, SaturatedFat 15 g, Sodium 407 mg, Sugar 12.6 g
SUMMER SQUASH PATTIES
Our garden always produces a lot of squash so we always look for ways to use it. There are all kinds of recipes for zucchini patties and this is my version. It is easy and quick to put together. This recipe is full of good taste too.
Provided by J. White Harris
Categories Vegetables
Time 25m
Number Of Ingredients 10
Steps:
- 1. Put all ingredients except olive oil into a medium bowl and mix well.
- 2. Heat about 2 Tbsp olive oil in a large skillet. When heated to medium high, add squashi mixture by the spoonful. Use the back of the spoon to press out each spoonful to form a patty. Cook about 3 to 5 minutes on each side, or until golden brown.
- 3. Drain squash patties on paper towels. While still hot, lightly salt. Serve and enjoy.
SHERBY'S SOUTHERN FRIED SQUASH PATTIES
Make and share this Sherby's Southern Fried Squash Patties recipe from Food.com.
Provided by Sherrybeth
Categories Vegetable
Time 1h
Yield 10-14 patties
Number Of Ingredients 8
Steps:
- Combine the grated squash and onion and mix well.
- Add sugar, salt, pepper, blending completely.
- Allow this mixture to sit for 30 minutes, then drain it well.
- Add the flour and egg and stir well.
- Melt the butter in a frying pan.
- Drop the squash mixture by spoonfuls into the butter and fry until golden brown.
Nutrition Facts : Calories 72.8, Fat 5.2, SaturatedFat 3.1, Cholesterol 30.8, Sodium 166.1, Carbohydrate 5.3, Fiber 0.4, Sugar 1.5, Protein 1.5
SQUASH PATTIES
These fried squash patties are a nice summer side dish and are very similar to potato patties.
Provided by Donna Brown
Categories Vegetables
Number Of Ingredients 6
Steps:
- 1. Mix squash, onion, sugar, salt and pepper and place in colander to drain. The salt and sugar will draw the moisture out of the squash. You want most of the moisture out of the squash, so you may leave in the colander for a while or squeeze mixture with your hands to remove as much of the liquid as possible. Place squash mixture in bowl and add flour and eggs. Mix well. Place extra virgin olive oil plus a small amount of canola oil in a frying pan and heat. (The canola oil will keep the olive oil from burning as olive will get very hot and burn quickly.) Form squash mixture into patties and fry until done and browned.
SUMMER SQUASH FRITTERS WITH GARLIC DIPPING SAUCE
David Venable, the most popular host on QVC, has a reputation for comfort food in its most cheesy, porky forms. But he is also a son of the South, and loves his summer vegetables. This recipe shows off his appreciation of both and is a delicious way to use up summer squash. It might seem daunting to peel 20 cloves of garlic, but you can make quick work of it by smashing the unpeeled cloves lightly with the side of a knife. The papery part will be easy to remove, and the cloves will still roast up mellow and soft. The resulting sauce is also excellent on sandwiches.
Provided by Kim Severson
Categories lunch, snack, vegetables, appetizer
Time 1h25m
Yield About 18 fritters
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.
- Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.
- Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion.
- Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 179 milligrams, Sugar 1 gram, TransFat 0 grams
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