Patty Pan Squash Fritters Food

PATTYPAN SQUASH FRITTERS

Steps:

• Before shredding, cut out the stem of the squash, but there's no need to peel it.
• If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds.
• Preheat about 1/2 inch oil over medium-high heat in a deep skillet.
• Beat the eggs, milk and oil into the squash in a large bowl, then add the flour, baking powder and salt and mix until combined with a few strokes.
• Drop tablespoons of batter into hot oil-- in a big skillet, you can cook up to 8 at a time.
• Cook until brown, turn with a spatula and cook the other side until brown.
• Drain on newspaper or other suitable draining surface.
• Serve with horseradish sauce, ketchup or whatever catches your fancy.

GARLIC-HERB FRIED PATTY PAN SQUASH

Steps:

• Preheat air fryer to 375°. Place squash in a large bowl. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Place squash on greased tray in air-fryer basket. Cook until tender, 10-15 minutes, stirring occasionally. Sprinkle with parsley.

SQUASH FRITTERS

Steps:

• Grate the squash with a cheese grater into mixing bowl.
• Add the cheese, onion and egg.
• Mix together and then add flour until it is almost a dry mix.
• Heat oil in skillet and drop spoon size amounts of mixture into hot grease and take spoon and flatten them to make into shape of pancake.
• Fry until golden brown and sprinkle with salt.

EASY SQUASH FRITTERS

Steps:

• Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
• Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.

SQUASH FRITTERS RECIPE

Steps:

• Wash squash and pat dry with a paper towel, cut off both ends.
• Peel and chop one small onion, enough to equal 1 cup.
• Grate squash with a box grater, enough to equal 2 cups.
• Break two eggs into a medium sized mixing bowl, whisk with a fork.
• Add grated squash.
• Add chopped onions.
• Add Salt
• Add Sugar
• Add Black Pepper
• Add Baking Powder
• Add Flour
• Heat a skillet to medium heat, add 2 Tablespoons vegetable oil and the butter, let butter melt.
• Drop the squash mixture by spoon into hot skillet, cook about 3-5 minutes on both sides until brown.
• Remove to a paper towel lined plate and let drain.
• Serve warm and enjoy!

PATTY PAN SQUASH FRITTERS

Steps:

• Before shredding, cut out the stem of the squash, but there's no need to peel it. Remove any large seeds, especially if using a large squash.
• Preheat about 1/2 inch oil (I prefer olive oil) over medium-high heat in a deep skillet.
• Place the squash and onions into a large bowl.
• Beat the eggs, milk and oil into the squash/onion mixture. Then add the flour, baking powder, salt and pepper and mix all until combined.
• Scoop batter using a 1/4 cup measure and drop batter into hot oil. Do not crowd.
• Cook until brown, turn with a spatula and cook the other side until brown.
• Drain on paper toweling.
• Add oil to pan when necessary.
• Keep warm until served.
• Serve with horseradish sauce, ketchup or whatever you like. They are great as is!

BUTTERY PATTY PAN SQUASH WITH BASIL

Steps:

• In a baking dish, layer squash, drizzle with butter, sprinkle with basil and sprinkle with a small amount of salt and pepper to taste.
• Continue layering until all ingredients are gone.
• Bake at 350 for about 30 minutes or until squash is tender.

SHERBY'S SOUTHERN FRIED SQUASH PATTIES

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.

SUMMER SQUASH FRITTERS

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.