Fried Squash With Cheese Recipes

CHEESY FRIED SQUASH

Steps:

• Place squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes.
• Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well.
• Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon, transfer squash and onions to paper towels to drain.

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS

Steps:

• In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
• In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
• Season with salt and serve with your favorite marinara sauce or vinaigrette.

FRIED YELLOW SQUASH

Steps:

• Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
• Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

CHEESY SQUASH

Steps:

• Cut zucchini and yellow squash into 1/4-in. slices. Place in a greased shallow 1-qt. baking dish. Sprinkle with salt and pepper. Top with cheeses. Broil 4 in. from the heat for 7-10 minutes or until squash is crisp-tender and cheese is bubbly. Serve immediately.

CHEESY SUMMER SQUASH CASSEROLE

Steps:

• In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.

FRIED STUFFED SQUASH BLOSSOMS

Steps:

• Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain.
• Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
• Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.
• Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
• Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
• Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
• Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.

FRIED ZUCCHINI/YELLOW SQUASH (QUICK, EASY AND CHEESY)

Steps:

• Slice squash into 1/4 inch slices.
• Melt butter in frying pan over medium heat and add squash.
• Sprinkle with salt, pepper and onion powder to taste.
• Flip with a spatula every few minutes until cooked through.
• Sprinkle with parmesean cheese just before serving. It will melt in about 1 minute.

DEEP-FRIED SQUASH PATTIES

Steps:

• Halve the squash and scrape out as many seeds as you can. Shred in a food processor, or on a box grater. Transfer to a mixing bowl and add cornstarch, onion, parsley, garlic powder, paprika, and pepper. Let rest for 15 minutes.
• Fold in bread crumbs and Parmesan cheese. Let rest for 15 minutes more.
• Lay out a 2- to 3-foot long sheet of waxed paper on a counter; dust with some of the sifted flour.
• Heat about 1/4 inch oil in a deep-fryer or large frying pan to 350 degrees F (175 degrees C).
• Form patties out of the mixture, making them a bit smaller than tennis ball, about 1/2 cup each. Squeeze excess liquid out of each patty, then firm up outer edges with your thumbs before placing on the flour-dusted waxed paper; this helps to keep them from falling apart in the pan. Sift more flour over tops of the cakes.
• Drop patties into the hot oil using 2 spatulas; one to hold them in place, one to scrape and drop into the oil, working in batches. Cook until golden brown and tender, about 5 minutes per batch. Transfer to a paper towel-lined plate. Repeat to cook remaining patties.