Sweet Pan Fried Squash Patties Recipes

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.

Steps:

• Crack eggs into a pie plate, beat and add generous amounts of salt and pepper, mix well. Then in a large plastic zip-lock bag, add cornmeal and generous amounts of salt and pepper. Wash, peel and slice squash. Dip in egg wash and then cornmeal. Fry in 1/4 inch hot oil, for 2-3 minutes each side. Remove and set aside on paper towel to cool. Enjoy.

Steps:

• Preheat air fryer to 375°. Place squash in a large bowl. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Place squash on greased tray in air-fryer basket. Cook until tender, 10-15 minutes, stirring occasionally. Sprinkle with parsley.

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.

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.

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.