Name: Deep-Fried Squash Patties
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Yellow squash - 2 pounds; Cornstarch - 3 tablespoons; Dried minced onion, or to taste - 2 tablespoons; Dried parsley, or to taste - 2 tablespoons; Garlic powder - ½ teaspoon; Ground paprika, or to taste - 1 pinch; Ground black pepper to taste - 1 pinch; Dry bread crumbs - ½ cup; Grated Parmesan cheese - ¼ cup; Sifted all-purpose flour, or as needed - ½ cup; Vegetable oil for frying, or as needed - 1 cup

Ingredients for - Deep-Fried Squash Patties

1. Yellow squash 2 pounds

2. Cornstarch 3 tablespoons

3. Dried minced onion, or to taste 2 tablespoons

4. Dried parsley, or to taste 2 tablespoons

5. Garlic powder ½ teaspoon

6. Ground paprika, or to taste 1 pinch

7. Ground black pepper to taste 1 pinch

8. Dry bread crumbs ½ cup

9. Grated Parmesan cheese ¼ cup

10. Sifted all-purpose flour, or as needed ½ cup

11. Vegetable oil for frying, or as needed 1 cup

How to cook deliciously - Deep-Fried Squash Patties

1 . Stage

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.

2 . Stage

Fold in bread crumbs and Parmesan cheese. Let rest for 15 minutes more.

3 . Stage

Lay out a 2- to 3-foot long sheet of waxed paper on a counter; dust with some of the sifted flour.

4 . Stage

Heat about 1/4 inch oil in a deep-fryer or large frying pan to 350 degrees F (175 degrees C).

5 . Stage

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.

6 . Stage

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.