Spicy Pan Fried Squash Recipes

SPICY PAN-FRIED SQUASH

Spicy Pan-Fried Squash image

Pan-fried squash makes an excellent taco filler! Serve on warm, fresh corn tortillas. Top with black beans, cheese, lettuce, tomatoes, avocado and your favorite salsa.

Provided by MOTTSBELA

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 acorn squash, halved and seeded
½ onion, cut into chunks
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 tablespoon ground cumin
salt to taste
ground black pepper to taste
ground red pepper to taste
¼ cup olive oil

Steps:

Cut squash into chunks and remove rind. Shred squash and onion in a food processor. Place in a colander and press with a potato masher to drain any excess liquid. Transfer to a bowl and mix with flour and egg. Season with cumin, salt, pepper, and red pepper.
Heat the oil in a large skillet over medium heat. Place walnut-sized scoops of the squash mixture into the hot oil. Press flat with a spatula. Cook 3 to 5 minutes on each side, until golden brown. Drain on paper towels.

Nutrition Facts : Calories 231.2 calories, Carbohydrate 18.3 g, Cholesterol 93 mg, Fat 16.5 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 81.1 mg, Sugar 3.6 g

FRIED BUTTERNUT SQUASH WITH SPICY HONEY

Fried Butternut Squash with Spicy Honey image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
Kosher salt
1 cup cornmeal
2 tablespoons finely chopped fresh sage
1 cup buttermilk
16 to 20 1/8-inch-thick slices peeled butternut squash (from 1 medium squash; use a mandoline)
Vegetable oil, for frying
1/4 cup honey
2 to 3 teaspoons hot sauce

Steps:

Mix 1/2 cup flour and 1/2 teaspoon salt on a plate. Whisk the remaining 1 cup flour, the cornmeal, sage and 2 teaspoons salt in a large bowl. Pour the buttermilk into a medium bowl. Dredge the squash slices in the flour, dip in the buttermilk, then coat with the cornmeal mixture, shaking off any excess. Place on a rack set on a baking sheet.
Heat about 2 inches vegetable oil in a large heavy pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Mix the honey and hot sauce in a small bowl.
Working in batches, fry the squash, turning once, until golden brown, about 4 minutes. (Adjust the heat as needed to maintain the oil temperature.) Remove with a slotted spoon and return to the rack to drain. Season with salt. Serve hot or at room temperature with the spicy honey.

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