Delicata Squash And Corn Fritters Recipes

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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.

EASY SQUASH FRITTERS



Easy Squash Fritters image

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

2 cups seeded, grated summer squash
½ cup all-purpose baking mix (such as Bisquick®)
⅓ cup milk
1 egg
¼ cup grated Parmesan cheese
1 tablespoon butter, melted
salt and ground black pepper to taste
1 pinch garlic and herb seasoning, or more to taste
⅓ cup oil for frying, or as needed

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

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