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
EASY SQUASH FRITTERS
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. They go well as a side with almost anything.
Provided by K Hillbilly
Categories Side Dish Vegetables Squash
Time 20m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 6.2 g, Cholesterol 30.1 mg, Fat 5 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 175.8 mg, Sugar 1.3 g
EASY ZUCCHINI FRITTERS
These fritters are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies!
Provided by Amy Gonzalez
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
- Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
- Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
- Heat olive oil in a large skillet over medium-high heat.
- Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.
Nutrition Facts : Calories 157 calories, Carbohydrate 12.5 g, Cholesterol 50.9 mg, Fat 9.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 792.9 mg, Sugar 3.1 g
5-INGREDIENT BUTTERNUT SQUASH FRITTERS
It's easier than ever to eat your veggies with this quick and easy recipe for butternut squash fritters made with just 5 ingredients!
Provided by Kelly Senyei
Time 20m
Number Of Ingredients 5
Steps:
- In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
- Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.
Nutrition Facts : Calories 50 kcal, Carbohydrate 9 g, Protein 1 g, Cholesterol 21 mg, Sodium 10 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ZUCCHINI AND YELLOW SQUASH FRITTERS
A tasty and colorful summer dish, goes well as a side or, if you're me, it can make an entire meal (with some sour cream for dipping)! I'd been seeing all the reviews of zucchini fritters lately, but since I had yellow squash in the fridge, I decided to mix them up. Not exactly ground-breaking, but it made a wonderful little treat! If you prefer a little more bite, these would porbably be great spiced up with some cayenne. I also might try using sharp cheddar instead of the parm in the future.
Provided by race100miles
Categories Vegetable
Time 20m
Yield 8-10 fritters, 2-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove seeds from the squash and zucchini, then coarsely grate them so that they have a rope-like texture. Using a food processor would work, too.
- Add 1 tsp salt to the zucchini and squash and let it sit for 10 minutes. Then remove as much water as possible from the zucchini and squash. You can do this by placing it in a colander and pressing with a spoon, or by wrapping it in a clean dishcloth and squeezing.
- Add onion, cheese, parsley, and the egg, then season with salt and pepper.
- In a separate bowl, whisk together the flour and baking powder, then add the flour into your zucchini and squash mixture and mix well.
- Heat the 2 tbs oil in a skillet over medium-high heat. Then drop handfuls of the mixture into the oil and flatten with your spatula. Let them fry on one side for 2:30-3 minutes, then flip and fry for another 2 minutes. Remove from pan and place them on a paper towel to drain. Repeat until you've used all your batter.
- Serve warm, with sour cream for dipping.
Nutrition Facts : Calories 435.9, Fat 24.6, SaturatedFat 6.4, Cholesterol 115, Sodium 1982.5, Carbohydrate 36.2, Fiber 4, Sugar 7.3, Protein 19.2
YELLOW SQUASH FRITTERS
These tasty yellow squash fritters make a great alternative to hash browns.
Provided by Vered DeLeeuw
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Shred the squash in your food processor using the shredding attachment. Place on clean towels and allow to drain for 10 minutes. You can also grate the squash by hand.
- Finely chop the onion. Place it in a colander to drain for 10 minutes.
- Heat a large nonstick skillet over medium heat for about 5 minutes.
- In a medium bowl, whisk the egg with salt, black pepper, and garlic powder. Add the grated squash and the onion and mix to blend.
- Brush the skillet with half of the butter. Measuring 1/4 cup per fritter, spoon the mixture onto the skillet. Fry without moving for 4-5 minutes, until you can see that the bottoms are browned.
- Carefully flip to the other side and fry for 4-5 more minutes, until browned on both sides. Brush the skillet with more butter and repeat with the remaining squash mixture.
Nutrition Facts : ServingSize 3 fritters, Calories 102 kcal, Carbohydrate 7 g, Protein 4 g, Fat 7 g, Sodium 304 mg, Fiber 2 g
SQUASH FRITTERS
This is a lovely twist on squash. It is a tasty dish to have with chicken, pork, or just about any type of meat.
Provided by Shannon_Bevis
Categories < 30 Mins
Time 25m
Yield 12 cakes, 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 128.8, Fat 5.2, SaturatedFat 1.2, Cholesterol 93, Sodium 622.5, Carbohydrate 15.6, Fiber 3.1, Sugar 6.1, Protein 7.1
YELLOW SQUASH FRITTERS
A tasty way to use up left-over stewed yellow squash. My family enjoys these so much that I usually purposely stew too much squash in order to have enough to make these fritters. I normally serve them with a baked or roasted meat, green beans and cole slaw.
Provided by Gwanny Hill
Categories Vegetable
Time 20m
Yield 10-12 fritters
Number Of Ingredients 6
Steps:
- Preheat vegetable oil at one inch depth in a heavy skillet on medium heat.
- Combine cooked squash, beaten egg, flour, pepper and salt.
- Add Parmesan cheese.
- Drop squash mixture by tablespoonsful into the hot oil.
- Cook to a golden brown, turning once.
- Drain on a rack over paper towels.
- Serve immediately--fritters are also good served at room temperature.
BUTTERNUT SQUASH FRITTERS
These are easier to make than you think, low calorie, addictive and amazingly crisp-tender! A must-have appetizer for everyone!
Provided by Chungah Rhee
Categories appetizer
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine butternut squash, flour, garlic, eggs, thyme, sage and nutmeg; season with salt and pepper, to taste. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately.
SQUASH FRITTERS RECIPE
Follow our step-by-step, photo illustrated recipe for making these delicious Squash Fritters. It's a bit of a twist on regular fried squash and can be made as a side dish or as an appetizer. Just a couple of small squash will go a long way and your family will be asking you to make some more in no time at all.
Provided by Steve Gordon
Categories Side Dishes
Time 25m
Number Of Ingredients 10
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!
SPAGHETTI SQUASH FRITTERS
These spaghetti-squash pancakes, speckled with crisp bacon, are both paleo-friendly and gluten-free.
Provided by Julie Mayfield
Categories Dinner Side Squash Bacon Paleo Wheat/Gluten-Free HarperCollins
Yield Makes about 1 dozen fritters
Number Of Ingredients 7
Steps:
- Place the squash in a large bowl. If it's too moist, wrap it in some paper towels and squeeze out the excess liquid.
- Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well.
- Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine.
- Heat a large skillet over medium heat. Add enough oil to coat the pan, and when it's hot, spoon the squash mixture to form fritters of your desired size; 1/4 cup per fritter works well.
- When the fritters are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the other side until crisped, about 5 minutes longer. Serve hot.
PORTUGUESE SQUASH (OR PUMPKIN) FRITTERS - FOREVERMAMA
My mom used to make fritters much like these when I was growing up and it evokes great memories for me. Unfortunately she never measured anything and she didn't leave written instructions for her recipe. So I've been searching and experimenting fritters that resemble hers. These are close. She would make these when she had leftover squash. She never did make them with pumpkin, but made them using buttercup squash. I made these using leftover buttercup squash from Christmas dinner
Provided by ForeverMama
Categories Breakfast
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, add the squash or pumpkin. Add all remaining ingredients and mix thoroughly with a wooden spoon.
- Depending on the wetness of your squash or pumpkin you may need to add the milk. (The consistency should be a bit thicker than pancake batter). Mix all ingredients well.
- Place enough oil in a deep fry pan and heat. Drop full teaspoonful's of batter into the hot oil. Be careful to not have the oil too hot because it will overcook the outside and not the inside. The oil should be hot enough to cook through until lightly browned/golden.
- Place fritters on paper towels to absorb oil.
- Roll each fritter thoroughly in cinnamon sugar mixture. I place these in a corning ware with a lid and add more sprinkled sugar/cinnamon on top. Time turns the sugar/cinnamon into a syrup and they're yum that way too.
Nutrition Facts : Calories 173.1, Fat 1.7, SaturatedFat 0.6, Cholesterol 46.5, Sodium 423.4, Carbohydrate 34.4, Fiber 1.6, Sugar 7.1, Protein 5.3
BAKED SPAGHETTI SQUASH FRITTERS
These crispy loaded fritters are perfect for parties. Baking them instead of frying cuts down on labor (and oil splatters). Be sure to squeeze as much of the liquid out of the spaghetti squash and onion mixture as possible--moisture is the enemy of crispiness.
Provided by Liz Mervosh
Categories Healthy Spaghetti Squash Recipes
Time 1h40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Arrange squash halves, cut-sides down, on a large rimmed baking sheet lined with parchment paper. Bake until very tender when pierced with a fork, about 50 minutes. Remove from oven; let cool slightly, about 10 minutes. (Alternatively, place squash halves, cut-sides down, in a microwavable baking dish. Pierce the squash shells with a fork. Add 1/2 to 3/4 inch of water to the dish. Cover and microwave on High until the squash is tender when pierced with a fork, 10 to 15 minutes.)
- Using a fork, scrape out the squash flesh (spaghetti-like strands) to equal 3 packed cups. (Reserve any remaining squash for another use.)
- Line a rimmed baking sheet with parchment paper; brush with 1 tablespoon oil and set aside. Working in batches, place the squash strands and onion in the center of a clean towel; squeeze firmly over the sink to remove as much liquid as possible. Combine the squeezed squash mixture, egg yolk, baking powder, pepper, salt and 1/2 cup scallions in a large bowl. Whisk egg white in a small bowl until frothy; stir into the squash mixture.
- Scoop about 3 tablespoonfuls of the squash mixture into a mound on the prepared baking sheet; flatten into a 3-inch round using a spatula. Repeat the process with the remaining squash mixture, making 8 fritters total spaced 2 inches apart.
- Brush the tops of the fritters evenly with the remaining 1 tablespoon oil. Bake until crisp and golden, 10 to 12 minutes per side. Remove from the oven. Sprinkle the fritters evenly with cheese. Continue baking until the cheese melts, about 2 minutes. Top the fritters evenly with sour cream, crumbled bacon and the remaining 1/4 cup scallions.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 11.7 g, Cholesterol 37.6 mg, Fat 9.2 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 3 g, Sodium 186.8 mg, Sugar 4.5 g
SQUASH-BLOSSOM FRITTERS
Make and share this Squash-Blossom Fritters recipe from Food.com.
Provided by kittycara
Categories < 60 Mins
Time 45m
Yield 18 fritters, 5 serving(s)
Number Of Ingredients 11
Steps:
- Make the batter: Stir, using a whisk, 1 cup flour, salt, and pepper in a medium bowl. Whisk the egg and the beer together in a small bowl. Slowly pour the egg mixture into the flour mixture, stirring constantly with a fork, until almost combined. The batter will be slightly lumpy. Let stand for 30 minutes.
- Fill and fry the blossoms: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 375°F Gently open the petals of the blossoms using a paring knife and carefully remove the pistils without tearing the petals. Combine the remaining flour and cayenne pepper in a medium bowl, add the cheese, and toss until the cubes are coated. Place one cube inside each blossom and twist the ends to close. Dip blossoms, holding them at the petal end, one at a time into batter. Wipe excess batter from blossom against the side of the bowl.
- Carefully ease 3 blossoms into hot oil and fry, turning once with a slotted spoon until golden brown - about 4 minutes. Remove with a slotted spoon and drain on a wire rack. Repeat with remaining blossoms. Serve immediately with lemon wedges.
Nutrition Facts : Calories 1386.6, Fat 139.3, SaturatedFat 14, Cholesterol 68.6, Sodium 664.5, Carbohydrate 27.4, Fiber 2.9, Sugar 0.5, Protein 10.6
BUTTERNUT SQUASH FRITTERS
If you love potato pancakes but don't want all that starch, give this recipe a try. A fun and easy way to eat your veggies. Starting with Green Giant Veggie Spirals® makes prep a breeze. Enjoy these fritters for breakfast or snack.
Provided by Green Giant
Categories Side Dish Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Blot excess moisture from Green Giant Veggie Spirals® Butternut Squash with paper towel. Combine butternut squash, flour, Parmesan cheese, eggs, and sage in large bowl. Season with salt and pepper. Stir gently until mixture is just combined.
- Heat 1 tablespoon olive oil in large nonstick skillet over medium heat and cook 4 pancakes (use about 3 tablespoons mixture per pancake), turning once, until pancakes are golden brown, about 6 minutes. Repeat with additional oil and batter.
- Drain pancakes on paper towel-lined plate.
- Serve pancakes with plain Greek yogurt or sour cream, if desired.
Nutrition Facts : Calories 225 calories, Carbohydrate 24.5 g, Cholesterol 97.4 mg, Fat 10.9 g, Fiber 1.4 g, Protein 7.7 g, SaturatedFat 2.6 g, Sodium 150.7 mg, Sugar 2.3 g
BUTTERNUT SQUASH FRITTERS
These Butternut Squash Fritters make a delicious and comforting lunch or dinner the whole family will love. They're also a brilliant way to get some veggies into your picky eaters!
Provided by Ciara Attwell @ My Fussy Eater
Categories Main Meal
Time 14m
Yield 3
Number Of Ingredients 9
Steps:
- Peel the butternut squash, chop it in half lengthways and remove the seeds. Grate the squash and weigh out 200g or 2 cups of it.
- Sieve the flour and baking powder into a large bowl. Add the eggs and milk and mix well.
- Stir in the grated butternut squash, spring onion, garlic and herbs and mix well.
- Season to taste with salt and pepper.
- Heat a little oil in a frying pan and add in a heaped tablespoon of the fritter batter. Press down gently with a spatula and repeat until the frying pan is full. I was able to cook 4 fritters at a time in my frying pan but it will depend on the size of yours. I made a total of 8 fritters from the batter.
- Fry the fritters on a medium heat for approximately 3-4 minutes on either side, or until they are golden brown and cooked through.
- Serve immediately with a little creme fraiche or greek yogurt for dipping.
Nutrition Facts : ServingSize 1 Serving, Calories 276, Sugar 4 g, Sodium 487.7 mg, Fat 3.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 50.9 g, Fiber 3.6 g, Protein 12 g, Cholesterol 109.8 mg
DELICATA SQUASH AND CORN FRITTERS
These vegetable-packed fritters are crispy around the edges and tender in the center. Delicata squash has a thin skin that can be left on, adding color and a dose of nuttiness. Corn adds pops of sweetness, while moist zucchini helps bind the patties. Fragrant fried sage leaves do double duty in this dish: First they infuse the oil with herbaceous flavor, then they become a beautiful, crisp garnish. For the best results, fry the fritters and serve immediately; however, they can also be made a few hours ahead and reheated at 350 degrees for about 15 minutes until hot and crisp.
Provided by Kay Chun
Categories vegetables, appetizer, side dish
Time 40m
Yield 16 fritters
Number Of Ingredients 11
Steps:
- Line a plate with a paper towel. In a medium (10-inch) nonstick skillet, heat oil over medium until shimmering. In 2 batches, fry sage leaves, turning, until darker green in color and crisp, about 1 minute. (Be careful not to burn; sage will continue to crisp up as it cools.) Using tongs or a slotted spoon, transfer to the paper towel-lined plate. Pour sage oil into a heatproof bowl and reserve.
- In a food processor fitted with the grating attachment, or on the large holes of a box grater, shred the zucchini. (You should have ½ cup.) Squeeze to remove excess water and transfer zucchini to a large bowl. Then shred the delicata squash. (You should have 3¼ to 3½ cups.) Add to the bowl.
- Add the corn, scallions and garlic to the bowl of shredded zucchini and squash, and mix until evenly combined. Add egg, season with salt and pepper, and mix well. Sift flour and baking powder into the bowl, and fold until well combined and no white streaks remain.
- Line a platter or baking sheet with paper towels. In the skillet, heat 3 tablespoons of the reserved sage oil over medium. Working in batches of four, spoon ¼-cupfuls of the batter into the skillet, flattening the fritters until they're just over 3 inches in diameter each. (They should look lacey.) Cook until fritters are set and golden and crisp underneath, about 3 minutes. Flip and cook until crisp on the second side (adding a little more sage oil if the pan looks dry), about 2 minutes. Transfer to the paper towel-lined platter and season with salt. Repeat with the remaining sage oil and batter, adding about 3 tablespoons of oil with each batch.
- Transfer fritters to a serving platter and garnish with the crispy sage leaves. Serve warm.
YELLOW SQUASH FRITTERS
Steps:
- Whisk together the flour, cornmeal, chopped onion, salt, black pepper and garlic powder in a large bowl. Stir in shredded squash, egg and buttermilk. Drop by spoonfuls into hot oil. Brown on each side. Drain on paper towels.
More about "squash fritters food"
FRIED SPAGHETTI SQUASH FRITTERS RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
Estimated Reading Time 6 mins
- Place the half of spaghetti squash face down in a microwave safe dish with about an inch of water at the bottom.
SQUASH FRITTERS RECIPE - REAL FOOD REAL DEALS
From realfoodrealdeals.com
5/5 (1)Total Time 20 minsCategory Side DishCalories 370 per serving
- In a separate bowl, mix together the eggs, flour, and salt. Pour the egg mixture over the squash mixture, and stir to combine.
- Heat the oil in a large skillet over medium heat. Using a 3 tablespoon scoop (such as an ice cream scoop), place the fritters into the hot pan and press gently to form a patty. Cook for 3 minutes on each side, or until lightly browned. Repeat with the remaining batter. (Yields 12 fritters)
BACON, SPAGHETTI SQUASH FRITTERS RECIPE - JULIA'S ALBUM
From juliasalbum.com
4.8/5 (48)Calories 161 per servingCategory Appetizer
- The recipe requires 3 CUPS COOKED spaghetti squash. 3 CUPS COOKED spaghetti squash is usually 1/2 or 2/3 of a whole spaghetti squash. First 6 steps describe how to roast spaghetti squash in the oven (this can be done 1 or more days in advance):
- In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes. Add flour and continue beating for about 30 seconds to combine. To the same bowl, add spaghetti squash, Parmesan cheese, 3 chopped green onions, and 1/4 + 1/8 teaspoons salt. Mix very well until all the mixture has uniform consistency. Add chopped bacon and mix. Taste and adjust seasoning, if necessary, even though it should be just perfect.
SPAGHETTI SQUASH FRITTERS | BETTER HOMES & GARDENS
From bhg.com
Servings 30Calories 164 per servingTotal Time 1 hr 13 mins
- Preheat oven to 375°F. Line a baking sheet with foil. Rub cut sides of squash with the 1 tsp. oil. Place, cut sides down, on prepared baking sheet. Bake 45 minutes or until tender. Using a fork, remove squash pulp from shells. Spread squash on a baking sheet to cool. Using kitchen scissors, cut strands into smaller pieces (you should have about 3 cups squash).
- In a large bowl stir together flour and next five ingredients (through pepper). Stir in squash, eggs, jalapeño pepper, cilantro, and garlic.
- In a 12-inch skillet heat the 2 Tbsp. oil over medium heat. Working in batches, drop batter by tablespoons into hot oil. Cook 3 to 4 minutes or until golden, turning once. Keep warm in a 200°F oven while cooking remaining fritters. Add additional oil as needed during cooking. Serve warm with salsas and/or pico de gallo.
SUMMER SQUASH FRITTERS WITH CHEESE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (28)Total Time 14 minsCategory Side DishCalories 266 per serving
SAVORY CORN AND SQUASH FRITTERS - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
Estimated Reading Time 2 mins
10 BEST SQUASH FRITTERS BAKED RECIPES - YUMMLY
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BUTTERNUT SQUASH FRITTERS WITH CORN - GIRL HEART FOOD
From girlheartfood.com
Ratings 5Estimated Reading Time 7 minsCategory Main CourseTotal Time 50 mins
- Clean your squash. Peel, carefully cut in half, remove and discard seeds (and any shreds inside). Also, at this point, preheat oven to 250 degrees Fahrenheit (to keep fritters warm while you are completing your batches). Note: If you want to reserve the seeds for another use (like roasting for a snack), you can.Note: This recipe yields about 22 fritters, but can easily be halved. See 'Notes' below. You can adjust the serving size in the recipe card.
- Cut squash into chunks and shred with a box grater or food processor fitted with a shredder attachment (the food processor will save time. The box grater will take about 15 minutes or so to shred the squash). Place shredded squash into a large bowl after shredded.
- To bowl with squash, add corn kernels, eggs, salt, black pepper, chives, sage, thyme, cayenne pepper and garlic powder. Mix until well combined.
- Sprinkle over flour, stirring in, about 1/4 cup or so at a time until everything sticks together. I used 1 and 1/4 cups. The amount of flour used may vary, depending on how much squash you have and/or how much moisture it has. Note: You don't want a super tight bind here, but use enough flour that you can scoop up the mixture with an ice cream scoop or 1/4 cup measuring cup from the bowl and place into the oiled pan.
PARMESAN YELLOW SQUASH FRITTERS - GRITS AND GOUDA
From gritsandgouda.com
4.7/5 (3)Total Time 15 minsCategory Appetizer, Side DishCalories 93 per serving
- Using a box grater or a food processor's shredding blade, shred the squash to get 1 cup firmly packed shredded squash.
- Working over a bowl or the sink, squeeze the squash with your hands. Discard the liquid and place the squash in a medium bowl.
- To keep from washing another bowl, lightly beat the egg off to one side of the bowl with a fork. Add all remaining ingredients except for the oil and stir together with the fork.
- Heat a large cast iron or nonstick skillet over medium heat until hot. Add oil and heat 1 minute or until hot. Drop the fritter batter by about heaping 2 tablespoonfuls in the skillet. Do not let the fritters touch, cooking them in batches, if necessary. You can make them smaller if you like. You will need a little more oil to fry them in batches.
BUTTERNUT SQUASH FRITTERS - FOOD WITH FEELING
From foodwithfeeling.com
4.5/5 (2)Category DinnerCuisine AmericanTotal Time 15 mins
- In a bowl, combine the shredded squash, eggs, thyme, flour and salt & pepper. Mix until combined.
- Taking about 1/4 cup at a time, squeeze out any excess moisture and form the batter into discs.
- In a large skillet, heat about 1 tablespoon of oil until just hot. Add in the fritters and cook for about 3-4 minutes on each side. You want them to be a nice golden brown on each side and starting to get quite crispy around the edges.
SQUASH FRITTERS - SOUTHERN BITE
From southernbite.com
4.2/5 (5)Estimated Reading Time 6 minsCategory Side DishTotal Time 35 mins
- Wash the squash then grate them on a box grater. You should end up with about 3 cups of grated squash. Grate the onion as well. Place the grated squash and onion in a mesh strainer and press to squeeze out some of the water.
- Place the squash and onion in a large bowl, then add the flour, egg, sugar, and salt and mix until combined. Allow the mixture to sit for about 5 minutes.
- Place a large skillet over medium-high heat and add enough oil to barely cover the bottom. Once the oil is hot, carefully place dollops (about 1 heaping tablespoon) of the batter into the skillet. Cook for 3 to 4 minutes or until golden brown. Carefully flip the fritters over and gently press them flat with the back side of a spatula. Cook another 3 to 4 minutes or until golden brown. Cook in batches, adding more oil if necessary, until all of the batter had been used. Drain on paper towels and eat immediately.
SQUASH FRITTERS (GRAIN-FREE, PALEO) - DELICIOUSLY ORGANIC
From deliciouslyorganic.net
Reviews 25Estimated Reading Time 1 min
- Place the squash, eggs, coconut flour, arrowroot flour, jalapeño, salt, and baking powder in a large mixing bowl. Stir until combined. Let mixture sit for 5 minutes.
- Heat a large sauté pan over medium heat for 1 minute. Add the butter and olive oil and swirl to coat the bottom of the pan. Spoon 1/4 cup portions of the squash mixture into the sauté pan (I like to use a large ice cream [scoop|http://amzn.to/1CNGr4J] and press the fritters down so they are flat and about 3/4-inch thick. Fry the fritters until golden brown on the bottom, about 2-3 minutes. Using a spatula, flip the fritters and continue cooking until they're golden brown on the second side. Serve with sour cream, green onion and lemon juice.
- Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
SQUASH FRITTERS AND FRIED SAGE RECIPE - RICHARD BETTS ...
From foodandwine.com
Servings 8Total Time 45 minsCategory Squash + Gourds
- In a saucepan, heat 1 inch of oil to 360°. In a bowl, whisk the flour and 1 1/4 cups of the seltzer until smooth and the consistency of sour cream; add more seltzer if the batter is too thick. Season with salt.
- Working in 3 or 4 batches, dip the squash and some of the sage in the batter; let excess batter drip off. Carefully add the battered squash and sage, and some uncoated sage leaves, to the hot oil. Fry over moderately high heat, turning, until lightly golden and crisp, 3 to 5 minutes. Using tongs, transfer the fried squash and sage to paper towels to drain. Season with sea salt and serve right away with lemon wedges.
LEFTOVER SQUASH FRITTERS WITH TOMATO SALSA | JAMIE OLIVER
From jamieoliver.com
Servings 6Total Time 35 minsCategory LeftoversCalories 158 per serving
- Chop all the tomatoes, some roughly and some finely so you've got a range of shapes and textures, then scrape into a bowl.
- Deseed and finely slice the chilli and trim and finely chop the spring onion, then add to the bowl.
- Squeeze in half the lemon juice.Pick and roughly chop the basil leaves, then add to the tomatoes along with a good pinch of sea salt, some black pepper and a drizzle of oil.
- Mix well.Roughly chop the leftover squash, scrape into a large bowl, then add the ricotta, allspice and a pinch of salt and pepper.Crack in the eggs and whisk to combine, then fold through the flour and baking powder.
WHOLE30 BUTTERNUT SQUASH FRITTERS - CLEAN EATING
From cleaneatingmag.com
Servings 4Total Time 45 minsCategory Appetizer, Breakfast, Side Dish, SnackCalories 236 per serving
SWEET SQUASH FRITTERS RECIPE | EAT SMARTER USA
From eatsmarter.com
5/5 (1)Servings 4Cuisine European, FrenchTotal Time 25 mins
YELLOW SQUASH FRITTERS | HEALTHY RECIPES | YELLOW SQUASH ...
From pinterest.com
Estimated Reading Time 4 mins
KABOCHA SQUASH FRITTERS WITH YUZU-GARLIC DIPPING SAUCE ...
From foodandwine.com
Servings 16Total Time 1 hr 15 minsCategory Fritter
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