Yellow Squash And Corn Fritters Food

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YELLOW SQUASH FRITTERS



Yellow Squash Fritters image

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

1 lb. yellow squash (unpeeled)
1/2 medium onion ((4 oz))
1 large egg
1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon of fine salt)
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons unsalted butter (for frying)

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

YELLOW SQUASH AND CORN FRITTERS



Yellow Squash and Corn Fritters image

This recipe is one I adapted just a little and is from an old Church cookbook. You know they have really good recipes! Summer's coming and this is exceptional with fresh vegetables. Just grate your cleaned and trimmed squash...no need to precook the squash. Another favorite of ours and I hope it becomes one of yours too! Can't...

Provided by Win Spicer

Categories     Vegetables

Time 20m

Number Of Ingredients 10

2 c grated yellow squash
1 c fresh cooked corn, cut from the cob
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs, slightly beaten
2 Tbsp sugar
2 Tbsp butter, melted
OPTIONAL
1/8 tsp black pepper

Steps:

  • 1. Put squash and corn in a large bowl. Add beaten eggs and cooled melted butter; stir well.
  • 2. Add flour, baking powder, salt, and sugar. Add black pepper if using. Mix well.
  • 3. Drop 1-2 tablespoons of batter for each fritter into a heavy skillet with about 1/2 inch hot oil. Fry until browned, turning once. Drain on paper towels and then place on serving plate.

ZUCCHINI-CORN FRITTERS



Zucchini-Corn Fritters image

Provided by Food Network Kitchen

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

2 medium zucchini, coarsely shredded
Kosher salt
1 tablespoon unsalted butter
1/2 small onion, finely chopped
1 clove garlic, finely chopped
2 ears corn, kernels cut off 1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 teaspoon baking soda
Freshly ground black pepper
3/4 cup buttermilk
1 large egg
Vegetable oil, for frying

Steps:

  • Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
  • Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
  • Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
  • Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

ZUCCHINI FRITTERS



Zucchini Fritters image

Pan-fried zucchini, yellow squash, and carrot cakes, with golden crispy edges and tender insides. These make great dippers for toddlers to adults. You would never know that these nutritious fritters amount to eating your vegetables.

Provided by MooShell

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 9

2 cups shredded zucchini
1 cup shredded yellow squash
1 cup shredded carrots
½ teaspoon salt
1 cup corn muffin mix
1 teaspoon baking powder
½ teaspoon sweet paprika
2 large eggs, lightly beaten
2 tablespoons vegetable oil, or more as needed

Steps:

  • Toss zucchini, yellow squash, and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
  • Combine corn muffin mix, baking powder, and paprika in a bowl. Stir in vegetables and eggs until well mixed.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonfuls of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 29.7 g, Cholesterol 93.9 mg, Fat 12.9 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 2.6 g, Sodium 1029.3 mg, Sugar 6.3 g

YELLOW SQUASH AND CORN SAUTE



Yellow Squash and Corn Saute image

Received this from another on line recipe site and loved the summery, bright flavors, ease of making and attractive presentation. I did add sweet onion and sweet peppers to the mix but posting as it was listed. Thinking it might also be good placed in a casserole dish, covered w/cheese and heated in the oven (just a thought)

Provided by Bonnie G 2

Categories     Corn

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

2 ears corn, husked and cleaned
2 yellow squash, diced
1/2 cup water
2 tablespoons butter (to taste)
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Place corn into large pot and cover with salted water, bring to boil.
  • Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.
  • Drain and cool corn.
  • Cut corn off the cobs.
  • Place squash into a skillet and add water.
  • Cook suash over medium heat until tender, 5- to 10 minutes.
  • Drain any excess water fromskillet.
  • Stir corn butter parsley salt and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

YELLOW SQUASH AND CORN SAUTE



Yellow Squash and Corn Saute image

This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.

Provided by AuntE

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 35m

Yield 8

Number Of Ingredients 6

2 ears corn, husked and cleaned
2 yellow squash, diced
½ cup water
2 tablespoons butter, or more to taste
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
  • Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
  • Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g

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