Yellow Squash Patties Food

YELLOW SQUASH FRITTERS

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.

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 PATTIES RECIPE

Steps:

• Finely chop yellow squash and place into a microwave-safe glass bowl along with onions and peppers.
• Microwave on HIGH for 9-10 minutes or until squash is thoroughly cooked and soft. Drain. Mash. Drain again. (I place cooked veggie mixture in a sieve and press on it with a big spoon.)
• Add remaining ingredients to cooked squash and stir to combine.
• Heat a large skillet on medium. Add oil and heat until it glistens. Drop batter by spoonfuls into your skillet without crowding. Flatten with the back of a spoon to make a patty.
• Cook until golden brown on one side, then flip to fry the other side (similar to making pancakes). Serve immediately.

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.

YELLOW SQUASH FRITTERS

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.

YELLOW SQUASH PATTIES

Steps:

• 1. wash peal and shred the yellow squash
• 2. mix all ingredients together in mixing bowl except canola oil
• 3. heat canola oil in drying pan until sizzling- then spoon the mixture into the hot oil - fry until golden brown.
• 4. enjoy!!!!!!!

SQUASH CROQUETTES

Steps:

• In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.. In a skillet, heat ½-inch oil over medium-high heat.. Drop batter by tablespoonfuls into oil.. Cook about 3 minutes per side or until golden brown, turning once.. Drain croquettes on paper towels.

YELLOW SQUASH PATTIES

Steps:

• In a bowl, add the squash, onion, egg and seasonings.
• Mix in the flour alittle at a time, stir until thick enough to drop by spoonfuls.
• In a fry pan, heat oil till hot about 350.
• Fry till lightly brown on both sides, remove and drain on a paper towel.
• Serve warm.

PARMESAN-SQUASH CAKES

Steps:

• Preheat oven to 400 degrees F.
• Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash and cheese to the bowl; stir to combine.
• Heat oil in a large ovenproof nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately.

YELLOW SQUASH PATTIES

Steps:

• Combine first 6 ingredients and beat well with an electric mixer.
• Add remaining ingredients and mix well.
• Drop mixture by tablespoons onto a hot greased skillet.
• Cook until golden brown, turning once.
• Drain on paper towels.

YELLOW SQUASH PATTIES

Steps:

• Place grated squash and onion in a colander over sink and sprinkle with salt. Let them drain over the sink until all moisture is gone. Add flour, cornmeal, pepper, egg and cheese. Mix well. Form into patties and fry in a little oil.

YELLOW SQUASH PATTIES

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.

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.