SUMMER SQUASH FRITTERS
This is a fast and easy snack or lunch idea. These summer squash fritters are so delicious it's hard to believe how good they are for you. It only takes a few minutes to make, and they are so crispy they're addictive. This is a great way to use the abundance of squash at the end of the season. There are so many vitamins in this, but the kids will only know how good they are.
Provided by Janet Shytle
Categories Side Dish Vegetables Squash
Time 20m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 30.3 g, Cholesterol 151 mg, Fat 25.7 g, Fiber 6.3 g, Protein 15.2 g, SaturatedFat 15 g, Sodium 407 mg, Sugar 12.6 g
SQUASH FRITTERS RECIPE
Follow our step-by-step, photo illustrated recipe for making these delicious Squash Fritters. It's a bit of a twist on regular fried squash and can be made as a side dish or as an appetizer. Just a couple of small squash will go a long way and your family will be asking you to make some more in no time at all.
Provided by Steve Gordon
Categories Side Dishes
Time 25m
Number Of Ingredients 10
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!
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
BUTTERNUT SQUASH FRITTERS
If you love potato pancakes but don't want all that starch, give this recipe a try. A fun and easy way to eat your veggies. Starting with Green Giant Veggie Spirals® makes prep a breeze. Enjoy these fritters for breakfast or snack.
Provided by Green Giant
Categories Side Dish Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Blot excess moisture from Green Giant Veggie Spirals® Butternut Squash with paper towel. Combine butternut squash, flour, Parmesan cheese, eggs, and sage in large bowl. Season with salt and pepper. Stir gently until mixture is just combined.
- Heat 1 tablespoon olive oil in large nonstick skillet over medium heat and cook 4 pancakes (use about 3 tablespoons mixture per pancake), turning once, until pancakes are golden brown, about 6 minutes. Repeat with additional oil and batter.
- Drain pancakes on paper towel-lined plate.
- Serve pancakes with plain Greek yogurt or sour cream, if desired.
Nutrition Facts : Calories 225 calories, Carbohydrate 24.5 g, Cholesterol 97.4 mg, Fat 10.9 g, Fiber 1.4 g, Protein 7.7 g, SaturatedFat 2.6 g, Sodium 150.7 mg, Sugar 2.3 g
SQUASH FRITTERS
This is a lovely twist on squash. It is a tasty dish to have with chicken, pork, or just about any type of meat.
Provided by Shannon_Bevis
Categories < 30 Mins
Time 25m
Yield 12 cakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Grate the squash with a cheese grater into mixing bowl.
- Add the cheese, onion and egg.
- Mix together and then add flour until it is almost a dry mix.
- Heat oil in skillet and drop spoon size amounts of mixture into hot grease and take spoon and flatten them to make into shape of pancake.
- Fry until golden brown and sprinkle with salt.
Nutrition Facts : Calories 128.8, Fat 5.2, SaturatedFat 1.2, Cholesterol 93, Sodium 622.5, Carbohydrate 15.6, Fiber 3.1, Sugar 6.1, Protein 7.1
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
FAST AND EASY SPAGHETTI SQUASH FRITTERS
I came up with this in an effort to convince my family to like Spaghetti Squash... It worked! We're all hooked!
Provided by Foodiemama13
Categories Vegetable
Time 42m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- The best way to cook Spaghetti Squash is to stab it a few times with a small knife. Microwave on High for 7 minutes, roll it over, and nuke til it gives when you push on it (about 7 minutes depending on the size of your squash). Cool til you can handle it. Chop off the stem end, cut lengthwise, scoop out the fibers and the seeds. With a fork, scrape out the spaghetti. Mix with all other ingredients and pan fry by large spoonfuls til crispy and golden brown. Warning -- These are addictive!
Nutrition Facts : Calories 46.3, Fat 3.3, SaturatedFat 0.6, Cholesterol 31, Sodium 18.6, Carbohydrate 3.3, Fiber 0.2, Sugar 0.2, Protein 1.4
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