YELLOW SQUASH FRITTERS
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
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
MOM'S YELLOW SQUASH FRITTERS
In the mid-Atlantic coastal area, we make our fritters with raw grated squash. I didn't find any recipes here that did, so I hope you will try these. Mom always made a huge batch of these for us. She had the magic touch! I always look forward to making squash fritters every summer. Note: I use either Canola oil or olive oil to make them healthier. I still use the butter because the fritters just taste better fried in butter. Even better, go out in your garden and bring in fresh squash to make this dish! Note: Corrections on July 17 include: 1 egg, beaten and 1 tsp. baking powder I cannot believe I left those ingredients out - I must have been tired. Sorry.
Provided by Debaylady
Categories Vegetable
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the squash, onion, salt, sugar, oil and beaten egg. Stir to blend.
- Combine the baking powder with the flour. Add to squash mixture and blend together until you do not see any flour.
- In a heavy skillet, over medium high, melt the butter.
- Drop spoonfuls of the squash batter into the hot butter. Watch carefully as you do when making pancakes. After a couple of minutes, carefully turn to lightly brown the other side.
- As you continue to fry the fritters, you may find that you need to add more butter to the pan and melt it before adding more spoonfuls of the squash batter.
- Cooking time denotes making the whole batch.
- Note: Add more sugar and flour if you desire.
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.
EASY SQUASH FRITTERS
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
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
MOM'S SQUASH CASSEROLE
A delicious way to use squash. Great as a covered dish for parties.
Provided by JTJW2277
Categories Side Dish Vegetables Squash Summer Squash
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2 quart casserole dish.
- In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash.
- Bake in preheated oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 18.8 g, Cholesterol 102.2 mg, Fat 19.5 g, Fiber 2.9 g, Protein 15 g, SaturatedFat 9.8 g, Sodium 711 mg, Sugar 6.3 g
YELLOW SQUASH FRITTERS
A tasty way to use up left-over stewed yellow squash. My family enjoys these so much that I usually purposely stew too much squash in order to have enough to make these fritters. I normally serve them with a baked or roasted meat, green beans and cole slaw.
Provided by Gwanny Hill
Categories Vegetable
Time 20m
Yield 10-12 fritters
Number Of Ingredients 6
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.
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