YELLOW SQUASH AND CORN SAUTE
This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.
Provided by AuntE
Categories Side Dish Vegetables Squash Summer Squash
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
- Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
- Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g
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.
YELLOW SQUASH AND CORN CASSEROLE
Slightly sweet and very creamy, this is a wonderful addition to any meal, and an easy way to get your kids to eat their veggies!
Provided by JULIAJOHNSON
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
- Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
- Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 13.9 g, Cholesterol 65.7 mg, Fat 13.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 227.5 mg, Sugar 4.9 g
YELLOW SQUASH AND CORN FRITTERS
This recipe is one I adapted just a little and is from an old Church cookbook. You know they have really good recipes! Summer's coming and this is exceptional with fresh vegetables. Just grate your cleaned and trimmed squash...no need to precook the squash. Another favorite of ours and I hope it becomes one of yours too! Can't...
Provided by Win Spicer
Categories Vegetables
Time 20m
Number Of Ingredients 10
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.
DELICATA SQUASH AND CORN FRITTERS
These vegetable-packed fritters are crispy around the edges and tender in the center. Delicata squash has a thin skin that can be left on, adding color and a dose of nuttiness. Corn adds pops of sweetness, while moist zucchini helps bind the patties. Fragrant fried sage leaves do double duty in this dish: First they infuse the oil with herbaceous flavor, then they become a beautiful, crisp garnish. For the best results, fry the fritters and serve immediately; however, they can also be made a few hours ahead and reheated at 350 degrees for about 15 minutes until hot and crisp.
Provided by Kay Chun
Categories vegetables, appetizer, side dish
Time 40m
Yield 16 fritters
Number Of Ingredients 11
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 AND YELLOW SQUASH FRITTERS
A tasty and colorful summer dish, goes well as a side or, if you're me, it can make an entire meal (with some sour cream for dipping)! I'd been seeing all the reviews of zucchini fritters lately, but since I had yellow squash in the fridge, I decided to mix them up. Not exactly ground-breaking, but it made a wonderful little treat! If you prefer a little more bite, these would porbably be great spiced up with some cayenne. I also might try using sharp cheddar instead of the parm in the future.
Provided by race100miles
Categories Vegetable
Time 20m
Yield 8-10 fritters, 2-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove seeds from the squash and zucchini, then coarsely grate them so that they have a rope-like texture. Using a food processor would work, too.
- Add 1 tsp salt to the zucchini and squash and let it sit for 10 minutes. Then remove as much water as possible from the zucchini and squash. You can do this by placing it in a colander and pressing with a spoon, or by wrapping it in a clean dishcloth and squeezing.
- Add onion, cheese, parsley, and the egg, then season with salt and pepper.
- In a separate bowl, whisk together the flour and baking powder, then add the flour into your zucchini and squash mixture and mix well.
- Heat the 2 tbs oil in a skillet over medium-high heat. Then drop handfuls of the mixture into the oil and flatten with your spatula. Let them fry on one side for 2:30-3 minutes, then flip and fry for another 2 minutes. Remove from pan and place them on a paper towel to drain. Repeat until you've used all your batter.
- Serve warm, with sour cream for dipping.
Nutrition Facts : Calories 435.9, Fat 24.6, SaturatedFat 6.4, Cholesterol 115, Sodium 1982.5, Carbohydrate 36.2, Fiber 4, Sugar 7.3, Protein 19.2
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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