Pattypan Squash Pancakes Recipes

Steps:

• Stir chicken stock and eggs together in a bowl; whisk baking mix into egg mixture until wet. Stir squash, onion, Parmesan cheese, and garlic into baking mix-egg mixture until batter is evenly mixed. Set aside for 5 minutes.
• Heat oil in a large skillet to 350 degrees F (175 degrees C).
• Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain.

Steps:

• combine all ingredients and mix well. pour by spoonfuls onto a hot pan. fry until golden brown.
• NOTE: when doubling recipe, do not double salt.

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:

• Before shredding, cut out the stem of the squash, but there's no need to peel it.
• If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds.
• Preheat about 1/2 inch oil over medium-high heat in a deep skillet.
• Beat the eggs, milk and oil into the squash in a large bowl, then add the flour, baking powder and salt and mix until combined with a few strokes.
• Drop tablespoons of batter into hot oil-- in a big skillet, you can cook up to 8 at a time.
• Cook until brown, turn with a spatula and cook the other side until brown.
• Drain on newspaper or other suitable draining surface.
• Serve with horseradish sauce, ketchup or whatever catches your fancy.

Steps:

• Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.