Fried Patty Pan Squash Recipe 35

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:

• Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes.
• Trim the woody ends and halve the squash crosswise. Scoop out the squash seeds, leaving a 1/2-inch shell. Reserve the flesh. Brush the cut sides of the squash with 1 tablespoon of the olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the squash, cut side down, onto the preheated pan and roast until the squash is tender and the flesh side is browned, about 15 minutes. Transfer the squash to a serving platter and set aside.
• Meanwhile, finely chop the reserved squash flesh. Heat a 10-inch cast iron skillet over medium heat and add the remaining tablespoon of olive oil. When the oil shimmers add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until tender and browned, about 2 to 3 minutes. Add the corn, limas, pecans, and thyme. Cook until heated through, approximately 1 minute. Divide the stuffing evenly among the cooked squash and serve immediately.

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:

• In a cast iron skillet fry the bacon on medium heat until crisp. Set aside. When cool enough to handle, break up bacon into small pieces.
• In same pan, fry the patty pan squash until golden brown on both sides, stirring often to avoid burning, about 10 minutes.
• Season with salt and pepper to taste and transfer to serving dish.
• Here is the recipe in its original text: "FRY some Slices of fat Bacon in a Pan. Remove the Bacon and keep hot. Fry in the Drippings fome Cymlings that have been boiled tender and cut into Slices. While frying, mafh fine with a large Spoon and ad Pepper and Salt. Fry brown and serve with the Bacon".

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:

• Slice the squash about a 1/4 an inch thick.
• Preaheat oil in a frying pan.
• Season the squash slices with salt and pepper.
• Coat the squash slices with cornmeal.
• Fry squash about two minutes per side, or until slighty brown.
• Let cool and enjoy.

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.

Steps:

• Preheat oven to 350°F (175°C).
• Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
• Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.
• Mince the reserved squash.
• Combine remaining ingredients in a bowl with the minced squash, mixing well.
• Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
• Bake for 15 minutes in the preheated oven, or until squash are heated through.

Steps:

• Before shredding, cut out the stem of the squash, but there's no need to peel it. Remove any large seeds, especially if using a large squash.
• Preheat about 1/2 inch oil (I prefer olive oil) over medium-high heat in a deep skillet.
• Place the squash and onions into a large bowl.
• Beat the eggs, milk and oil into the squash/onion mixture. Then add the flour, baking powder, salt and pepper and mix all until combined.
• Scoop batter using a 1/4 cup measure and drop batter into hot oil. Do not crowd.
• Cook until brown, turn with a spatula and cook the other side until brown.
• Drain on paper toweling.
• Add oil to pan when necessary.
• Keep warm until served.
• Serve with horseradish sauce, ketchup or whatever you like. They are great as is!

Steps:

• Mix grated squash, flour, egg, milk, onion, sugar, 1 teaspoon salt, and pepper in a bowl until well combined.
• Heat oil in a pan over medium heat. Working in batches, add tablespoonfuls of the squash mixture to the hot oil. Cook until the edges start to brown, 2 to 3 minutes. Flip patties and cook for 2 to 3 more minutes. Drain on paper towels. Repeat to cook remaining patties.
• Serve hot and sprinkle with more salt, if desired.