Delicata Squash And Corn Fritters Recipes

EASY SQUASH FRITTERS

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.

DELICATA SQUASH AND CORN FRITTERS

Steps:

• Line a plate with a paper towel. In a medium (10-inch) nonstick skillet, heat oil over medium until shimmering. In 2 batches, fry sage leaves, turning, until darker green in color and crisp, about 1 minute. (Be careful not to burn; sage will continue to crisp up as it cools.) Using tongs or a slotted spoon, transfer to the paper towel-lined plate. Pour sage oil into a heatproof bowl and reserve.
• In a food processor fitted with the grating attachment, or on the large holes of a box grater, shred the zucchini. (You should have ½ cup.) Squeeze to remove excess water and transfer zucchini to a large bowl. Then shred the delicata squash. (You should have 3¼ to 3½ cups.) Add to the bowl.
• Add the corn, scallions and garlic to the bowl of shredded zucchini and squash, and mix until evenly combined. Add egg, season with salt and pepper, and mix well. Sift flour and baking powder into the bowl, and fold until well combined and no white streaks remain.
• Line a platter or baking sheet with paper towels. In the skillet, heat 3 tablespoons of the reserved sage oil over medium. Working in batches of four, spoon ¼-cupfuls of the batter into the skillet, flattening the fritters until they're just over 3 inches in diameter each. (They should look lacey.) Cook until fritters are set and golden and crisp underneath, about 3 minutes. Flip and cook until crisp on the second side (adding a little more sage oil if the pan looks dry), about 2 minutes. Transfer to the paper towel-lined platter and season with salt. Repeat with the remaining sage oil and batter, adding about 3 tablespoons of oil with each batch.
• Transfer fritters to a serving platter and garnish with the crispy sage leaves. Serve warm.

ZUCCHINI-CORN FRITTERS

Steps:

• Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
• Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
• Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
• Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

ZUCCHINI CORN FRITTERS

Steps:

• In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
• In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
• Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

YELLOW SQUASH AND CORN FRITTERS

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.

THREE SISTERS SQUASH

Steps:

• Heat oven to 400 degrees. Combine olive oil and 1/3 of the minced garlic in a small bowl; set aside.
• Remove stem from squash and cut each in half from top to bottom. Scoop out seeds and reserve for another use. Brush inside of each squash with the garlic oil. Place squash flesh side up on a baking sheet and roast for about 35 minutes.
• Meanwhile, prepare the filling: Heat olive oil in a skillet over medium-low heat. Add onion and chile and sauté for about 2 minutes. Add the remaining garlic, the beans, the corn, the broccoli and the rice, if using. Cook for 3 to 5 minutes, until corn is bright yellow and broccoli is bright green. Stir in parsley, paprika, salt and pepper and continue to cook for about a minute. Adjust seasonings if needed.
• Remove squash from oven. Scoop corn and bean mixture into center of each squash. Serve right away.