Squash Patties Recipes

SQUASH PATTIES RECIPE

Steps:

• Finely chop yellow squash and place into a microwave-safe glass bowl along with onions and peppers.
• Microwave on HIGH for 9-10 minutes or until squash is thoroughly cooked and soft. Drain. Mash. Drain again. (I place cooked veggie mixture in a sieve and press on it with a big spoon.)
• Add remaining ingredients to cooked squash and stir to combine.
• Heat a large skillet on medium. Add oil and heat until it glistens. Drop batter by spoonfuls into your skillet without crowding. Flatten with the back of a spoon to make a patty.
• Cook until golden brown on one side, then flip to fry the other side (similar to making pancakes). Serve immediately.

BUTTERNUT SQUASH PATTIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place butternut squash, cut-side up, in a 9x13-inch baking dish; cover with aluminum foil.
• Bake in the preheated oven until squash is tender, about 45 minutes. Cool slightly. Scoop flesh from butternut squash and transfer to a bowl; mash.
• Cook and stir pine nuts in a dry, heavy skillet over medium heat until toasted and fragrant, 3 to 5 minutes.
• Stir pine nuts, rice, bread crumbs, Parmesan cheese, basil, egg, ginger root, garlic, salt, and black pepper into mashed butternut squash until evenly combined; shape into patties.
• Heat oil in a heavy skillet over medium heat; cook patties, working in batches, until crispy and browned, 3 to 5 minutes per side.

SPINACH-STUFFED BUTTERNUT SQUASH PATTIES

Steps:

• Combine butternut squash, potato, onion, and salt in a large bowl; let sit until moisture is drawn out, about 10 minutes. Transfer to a colander and squeeze out excess moisture.
• Place squash mixture in a bowl and mix in flour, egg, black pepper, and baking powder until well blended.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 2 minutes. Season spinach with salt and pepper; transfer to a bowl.
• Scoop about 1 1/2 tablespoons squash mixture and form into a small ball using your hands; flatten into a patty. Add 1 teaspoon spinach to the flattened patty and form patty around the spinach into a ball. Flatten the ball with the palms of your hands. Repeat using the remaining squash mixture and spinach creating 12 to 14 more spinach-stuffed patties.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook patties until lightly browned, 4 to 5 minutes per side. Transfer cooked patties to a plate and repeat with remaining oil and patties.

YELLOW SQUASH PATTIES

Steps:

• Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
• In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
• Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.

SPAGHETTI SQUASH PATTIES

Steps:

• Add eggs, onion or chives, salt and pepper to cooked spaghetti squash. Form into 3 inch patties.
• Heat oil in a skillet. Melt 1 tablespoon butter in a large skillet over medium-high heat.
• Spoon 1/4 cup squash mixture into skillet. With a fork, press to form an evenly thick cake. Repeat. Cook cakes until bottoms are lightly browned, turn over and brown second side. Cook for 3-4 minutes on each side. Continue until you've used all the squash mixture. Use additional butter if necessary.
• Sprinkle with salt and pepper and serve with sour cream.
• For a different flavor, you can saute the patties in butter. For an Asian flair, saute in canola oil mixed with a few drops of sesame oil, serve with soy sauce.

SHERBY'S SOUTHERN FRIED SQUASH PATTIES

Steps:

• Combine the grated squash and onion and mix well.
• Add sugar, salt, pepper, blending completely.
• Allow this mixture to sit for 30 minutes, then drain it well.
• Add the flour and egg and stir well.
• Melt the butter in a frying pan.
• Drop the squash mixture by spoonfuls into the butter and fry until golden brown.

YELLOW SQUASH PATTIES

Steps:

• In a bowl, add the squash, onion, egg and seasonings.
• Mix in the flour alittle at a time, stir until thick enough to drop by spoonfuls.
• In a fry pan, heat oil till hot about 350.
• Fry till lightly brown on both sides, remove and drain on a paper towel.
• Serve warm.

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.

SQUASH PATTIES

Steps:

• 1. Mix squash, onion, sugar, salt and pepper and place in colander to drain. The salt and sugar will draw the moisture out of the squash. You want most of the moisture out of the squash, so you may leave in the colander for a while or squeeze mixture with your hands to remove as much of the liquid as possible. Place squash mixture in bowl and add flour and eggs. Mix well. Place extra virgin olive oil plus a small amount of canola oil in a frying pan and heat. (The canola oil will keep the olive oil from burning as olive will get very hot and burn quickly.) Form squash mixture into patties and fry until done and browned.