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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.