Summer Squash Patties Recipes

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.

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.

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.

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.

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.

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.

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!

SUMMER SQUASH PATTIES

Steps:

• 1. Put all ingredients except olive oil into a medium bowl and mix well.
• 2. Heat about 2 Tbsp olive oil in a large skillet. When heated to medium high, add squashi mixture by the spoonful. Use the back of the spoon to press out each spoonful to form a patty. Cook about 3 to 5 minutes on each side, or until golden brown.
• 3. Drain squash patties on paper towels. While still hot, lightly salt. Serve and enjoy.

GREEK ZUCCHINI FRITTERS (KOLOKITHOKEFTEDES)

Steps:

• Still together all the Mint Yogurt ingredients in a small bowl. Cover and refrigerate until ready to serve.
• Line a large bowl with a thin kitchen towel. Using the large holes of a box grater, grate the zucchini on to the towel in the bowl. Sprinkle with the salt. Mix and squeeze the mixture with your hands. Let rest 10 minutes. Wrap the towel and squeeze tightly with your hands to release as much liquid as possible (discard).
• Transfer to a clean, medium bowl. Add the green onions, feta, eggs, herbs and spices. Mix until all of the ingredients are completely combined. Add the flour and mix just to combine, don't over mix.
• Place a skillet over medium high heat and add the olive oil.
• Scoop 2-3 tablespoons of the mixture and carefully add them to the hot oil. Don't crowd the skillet or they will steam. Gently press down to form patties and spread them out. Fry 2-3 minutes per side until golden.
• Transfer to a paper towel lined plate or wire rack and repeat with remaining batter. Serve with Mint Yogurt Sauce, Tahini Yogurt Sauce or Tzatziki Sauce.

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.

SUMMER SQUASH PATTIES

Steps:

• In medium bowl lightly beat egg.
• Add bread crumbs, Parmesan, parsley, salt and pepper. Mix well.
• Add squash and onion and mix well.
• Heat large nonstick skillet over medium heat with 1 tbs oil.
• Divide mixture into 4ths and spoon each 4th into pan, shaping into patty and patting down lightly.
• Sauté 10 minutes, or until starting to brown.
• Turn them and fry other side the same.
• Remove and serve.

SQUASH FRITTERS

Steps:

• Instructions Place your grated squash on paper towels or a clean dish towel and squeeze the moisture out. In a large bowl combine the grated squash, scallions, flour, parmesan cheese, egg, salt and pepper. Mix well until thoroughly combined. In a large skillet heat 2 tablespoons of the olive oil over medium low heat. Measure a level ¼ cup of the squash mixture and add to the skillet. You should be able to fit 4-5 fritters at a time in a 10 inch skillet. Fry for 2 minutes over medium high low until browned. Flip the fritters and cook the other side for 2 additional minutes until browned. Remove to a plate. Check the skillet to see if you need additional oil for the second batch. Add another tablespoon or two as needed. Repeat the frying process with the second batch of fritters. Squash Fritters was last modified: June 29th, 2020 by Sue O'Connell

SUMMER SQUASH PATTIES WITH LEMON GARLIC AIOLI

Steps:

• Finely chop the squash.
• Finely chop the onion.
• Place the squash, onion, beaten egg, parsley, paprika, salt, pepper and cayenne in a medium size bowl. Stir with a fork until well combined.
• Stir in the AP Flour until well combined.
• Heat about 1/4 inch of oil ( I use canola oil) in a 10 inch skillet until hot. Carefully drop in the squash mixture by the tablespoon full. Flatten slightly with the back of the spoon.
• Cook over medium low heat for about three minutes per side, turning only once until the patties are nicely browned. Remove and drain on paper towels.
• Gather all your ingredients.
• In a small bowl, combine all the ingredients and stir until smooth.
• Ta Da! Done! Cover and refrigerate until needed.
• As usual, I thank you for stopping by today friends. Summer seems to be zipping by at lightning speed and I am doing my best to enjoy it. That means not spending hours in the kitchen cooking. For me, summer meals need to be quick but tasty and this one fits the bill. Until next time, Journey On! Hugs and much love from me, Karen, TJG