YELLOW SQUASH PATTIES
Top these delicious, cheesy squash patties with sour cream and a dash of hot sauce. Everyone will love them!
Provided by RS787878
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
- In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
- Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.
Nutrition Facts : Calories 150 calories, Carbohydrate 18.8 g, Cholesterol 27.6 mg, Fat 5.9 g, Fiber 3.2 g, Protein 6.2 g, SaturatedFat 2.8 g, Sodium 952.8 mg, Sugar 0.8 g
SWEET FRIED SUMMER SQUASH
Sliced yellow squash is dredged in flour and sugar, then fried until golden brown.
Provided by AspenGlade
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Allow squash to rest for 5 minutes after cutting to release its moisture. Stir the flour, sugar, and salt together in a shallow bowl. Dredge the squash slices in the flour mixture, shaking off any excess, and set aside until needed.
- Melt the shortening in a large skillet over medium-high heat. Arrange the squash in a single layer in the skillet. Cook, turning once, until golden brown, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 718.9 calories, Carbohydrate 27.3 g, Fat 68.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 17.1 g, Sodium 1.5 mg, Sugar 16.7 g
SUMMER SQUASH STIR-FRY
"With an abundance of squash, green peppers, tomatoes and onion from our garden, this fresh-tasting recipe is both easy and economical to prepare," writes Doris Stein from Ojai, California. For a more substantial side dish, add cubed cooked ham and sprinkle with cheese.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.
Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
COUNTRY FRIED YELLOW SQUASH
Adopted Recipe...I worked through all my adopted recipes and made changes to suit my tastes and cooking habits. I do not cook with bacon grease, so I changed the recipe from bacon grease to butter. (Note added 2/5/06).
Provided by GrandmaIsCooking
Categories Vegetable
Time 40m
Yield 1 batch, 8 serving(s)
Number Of Ingredients 7
Steps:
- Wash tender yellow squash; remove stem and blossom ends.
- Cut into 1/2-inch rounds.
- Place squash, butter, onions and salt into heavy skillet.
- Add water.
- Cover and cook on medium low heat until water is absorbed and squash is tender.
- Lightly mash with a fork.
- Add sugar and cream.
- Let it cook slowly until mixture is fairly dry and flavors develop, being careful not to let it scorch.
FRIED YELLOW SQUASH
Make and share this Fried Yellow Squash recipe from Food.com.
Provided by M Messer
Categories Vegetable
Time 10m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Soak squash in buttermilk to cover, at least 5 minutes.
- Mix dry ingredients together.
- Dredge marinated squash in cornmeal mixture (I use a Ziploc baggie & shake until covered).
- Fry in vegetable oil until golden, turn and fry until lightly golden on other side.
- Salt lightly, remove from oil, & drain on paper towels.
- This is delicious - also works for fried green tomatoes (cut green tomatoes at least 1/4" slices).
- If you like fried okra - batter should be 1 cup milk + 1 egg.
- Dredge in same mixture as above & salt as you do for squash & drain on paper towels.
FRIED YELLOW SQUASH
This recipe is an old favorite. I am certain everyone prepares it this way at sometime or another. I can't imagine a summer that would pass without having this at least once a week when the harvest is in
Provided by LisaAD
Categories Vegetable
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash squash thouroughly and dry. Slice into 1/4 inch rounds. Heat up the oil in a frying pan to medium.
- Combine flour, pepper and parsley. Dust squash rounds with flour.
- Combine milk and egg and whish thoroughly.
- Dip the dusted squash into the egg mixture and coat to cover all the flour.
- Pat squash into the remaining flour and put into hot oil. Fry til golden brown on the outside and cooked on the inside of squash. Set cooked squash on paper towels to drain.
- Sprinkle with kosher salt and serve hot.
Nutrition Facts : Calories 1267.2, Fat 113.5, SaturatedFat 15.8, Cholesterol 97.3, Sodium 1223.4, Carbohydrate 53.3, Fiber 3, Sugar 2.7, Protein 12
FRIED YELLOW SQUASH
Here's a fast and simple way to use up your summer squash (also called crooked neck squash). I have also used this recipe for okra and zucchini. My kids gobble up their veggies this way!
Provided by Stacy Hogan Gaddy
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
- Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
Nutrition Facts : Calories 129.8 calories, Carbohydrate 21.2 g, Cholesterol 0.7 mg, Fat 4 g, Fiber 2 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 418.8 mg, Sugar 2.8 g
COUNTRY STIR-FRIED YELLOW AND ZUCCHINI SQUASH
I love squash. I tossed together this veggie concoction and man is it good. I am a vegan, so I have been testing new ideas for recipes. It's super simple and tastes great.
Provided by Wylder
Categories Vegetable
Time 25m
Yield 2 Cups, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Rinse/wash the squash before preparing.
- Cut off both ends of each squash.
- Slice the squashes into 1/4 inch chip shapes.
- Slice the larger chips into half moon shapes.
- Spray a pan suitable to stir fry all of the squash in with cooking oil.
- Put all of the squash in the pan and spray some more oil across the squash.
- Sprinkle the salt, black pepper, garlic powder, and paprika evenly across the squash.
- Add 2 tablespoons of water to the pan and toss everything together in the pan.
- Heat the pan to medium.
- When it starts to sizzle begin stirring occasionally so as not to burn the squash and cook evenly.
- When the water evaporates, add the remaining 2 tablespoons of water.
- Keep tossing occasionally until the squash is half transparent and reasonably soft. (This takes about 15-20 minutes.).
- When the squash is to it's suitable consistancy, remove it from the heat and serve.
- Enjoy!
Nutrition Facts : Calories 46.6, Fat 0.7, SaturatedFat 0.2, Sodium 1174.6, Carbohydrate 9.4, Fiber 3, Sugar 6, Protein 3.3
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- Wash and dry squash, then slice off and discard the ends. Slice the squash into 3/8-inch thick discs and set aside.
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