As summer gradually turns into fall, many who grow vegetable gardens are getting down to the end of their harvest. Squash is a vegetables that is either nearing the end of the growing season, if not already. Squash, in my opinion, is great no matter how you prepare it! However, I’ve come across a recipe for a way to use squash that children will especially like: “Squash Patties.”
This is a different way to use squash so if you feel you’ve run out of ideas on how to use squash, here’s one more! First, you cook squash, onion and bell pepper in water until the vegetables are tender. If you wanted to, you could steam the vegetables so that you can retain more of the vitamins that cooking in water sometimes takes away. When the vegetables are tender, they are drained and mashed together. Then you add flour, an egg, a bit of sugar and some oil. This is mixed together to form a thick batter. This is dropped into hot fat by the tablespoon to the size you like. These are fried until browned, then turned over and browned on the other side. You now have a new and tasty way to prepare squash!
The recipe calls for bell pepper, but if you prefer, this could be omitted, if you wanted to. Also, if you wanted to add some grated cheese to the mixture before frying, you could do that, too. When frying, an electric skillet is perfect since it regulates the heat of the oil so evenly. Of course, you may use a regular skillet on the range top. When these are finished cooking, you drain these on paper towels and serve immediately. If you have children that don’t care much for squash, this is one way that may encourage them to like it better.
If you have some squash that you need to get rid of here at the end of the growing season, here’s a different way to prepare it!
- 4 cups sliced squash
- 1 small onion, diced
- 1 medium bell pepper, diced (optional)
- 1 cup all-purpose flour
- 1 egg, slightly beaten
- 3 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 cup grated sharp cheese (optional)
- vegetable oil for frying
In a medium saucepan, place the squash, onion and bell pepper, if using it. Cover with enough water to cover. Cook over medium heat until tender (if desired, the vegetables may be steamed until tender). Drain vegetables well and mash the vegetables together. Add the flour, egg, 3 tablespoons oil and sugar, along with the cheese, if using it. Mix well to form a batter. In a shallow skillet, heat about 1/4-1/2 inch vegetable oil. Drop the squash mixture by the tablespoon to the size desired. Fry until browned over medium heat, then turn them over and brown the other side. Drain on paper towels and serve hot.