Squash Fritters!

 

I love all of the fresh homegrown vegetables we get from the garden in the summertime.  My parents have had a garden as long as I can remember. They still have a small one and Daddy is in his  nineties, but that doesn't stop him. 

 He takes care of his own yard and he and Mama plant their garden each Spring.   I plant a few things at my house also, mostly herbs, tomatoes and several types of peppers, but also a few yellow squash and zucchini plants and some lettuce and greens.  

The yellow squash usually does really well every year and eventually it's coming out ears, so we look for a variety of ways to use it all.  These "Yellow Squash Fritters" are something my mother has made since I was a girl and I just love them.  They are easy, but so tasty.

 Here is what you will need:

2 cups grated yellow squash

1/3 cup grated or minced fine sweet onion (I used Vidalia)

1 egg

1/3 cup self rising flour

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

1/4 cup oil for frying

2 Tbs. butter

In a mixing bowl, combine the grated squash and grated onion.   I just used a box grater for this.  The food processor tends to over do it and you end with baby food. 

 Mix in the egg, self rising flour, salt, black pepper, and garlic powder.  If you do not have self rising flour, add about 1/2 tsp. baking powder to all purpose flour.  It makes them puff a little.  

Depending on how much water is in your squash, you might need just a pinch more flour.  It's loose batter, but it has to be tight enough to drop with out running every place. 

Heat the oil in a large skillet and melt the butter in it for flavor.  I drop them by heaping tablespoon to make them sort of small.  They are easier to work with and turn.  You can make them as large as you like though.   

Cook on one side for about 3-4 minutes.  Lift up and if they are brown, carefully turn them with a wide spatula.   This is a delicate batter so turning  them only once is a good idea.  Cook on the other side for 3-4 minutes or until brown and remove to a paper towel lined plate.

I like to garnish mine with a dollop of sour cream and some chives or a little green onion! 

These can be served as an appetizer or for a delicious side! 



Yellow Squash Fritters!

I love all of the fresh homegrown vegetables we get from the garden in the summertime.  My parents have had a garden as long as I can remember. They still have a small one and Daddy is in his  nineties, but that doesn't stop him. 

 He takes care of his own yard and he and Mama plant their garden each Spring.   I plant a few things at my house also, mostly herbs, tomatoes and several types of peppers, but also a few yellow squash and zucchini plants and some lettuce and greens.  

The yellow squash usually does really well every year and eventually it's coming out ears, so we look for a variety of ways to use it all.  These "Yellow Squash Fritters" are something my mother has made since I was a girl and I just love them.  They are easy, but so tasty.

 Here is what you will need:

2 cups grated yellow squash

1/3 cup grated or minced fine sweet onion (I used Vidalia)

1 egg

1/3 cup self rising flour

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

1/4 cup oil for frying

2 Tbs. butter

In a mixing bowl, combine the grated squash and grated onion.   I just used a box grater for this.  The food processor tends to over do it and you end with baby food. 

 Mix in the egg, self rising flour, salt, black pepper, and garlic powder.  If you do not have self rising flour, add about 1/2 tsp. baking powder to all purpose flour.  It makes them puff a little.  

Depending on how much water is in your squash, you might need just a pinch more flour.  It's loose batter, but it has to be tight enough to drop with out running every place. 

Heat the oil in a large skillet and melt the butter in it for flavor.  I drop them by heaping tablespoon to make them sort of small.  They are easier to work with and turn.  You can make them as large as you like though.   

Cook on one side for about 3-4 minutes.  Lift up and if they are brown, carefully turn them with a wide spatula.   This is a delicate batter so turning  them only once is a good idea.  Cook on the other side for 3-4 minutes or until brown and remove to a paper towel lined plate.

I like to garnish mine with a dollop of sour cream and some chives or a little green onion! 

These can be served as an appetizer or for a delicious side! 







Herb Stuffing Squash Casserole!

With all of the summer squash everyone has right now, I thought a recipe to use some of it up might be good.  I have been making this squash casserole for probably thirty years.  `It's one of those dishes that people expect for holiday meals whether they come to my house or I am bringing a dish to theirs.  If I don't make it for some reason, they will ask...where's your squash casserole. 

The other thing about this casserole is that people who don't even normally eat squash love this.  I think it's because the squash gets cooked down and then mashed and mixed so well with other ingredients that the texture of squash is no longer present...lol.    My husband's family are particularly fond of this dish.   Here is what you will need to make it:

4 cups cooked yellow squash (3 or 4 good medium sized yellow squash)
1 medium size onion
3 cups herb stuffing mix
1 can cream of chicken soup
1 cup sour cream
1 cup grated cheese (I prefer Velveeta)
4 Tbs. butter (half for squash mixture, half to dot the top)
1/2 tsp pepper
1/2 tsp. seasoned salt

Yellow squash (this doesn't work well with frozen, needs to be fresh), cream of chicken soup, sour cream, any type herb stuffing mix, onion, butter, and Velveeta cheese, salt, pepper, seasoned salt.

Slice the squash and chop the onion and place in salted water to cover.  Cook until it is fork tender.  Drain well in a colander and return to your pan.  Add the butter, pepper and seasoned salt.

With a potato masher mash the squash and onion really well.  There shouldn't be any big hunks left.  You can also use an electric mixer or a hand mixer for this, just be sure not to liquefy it totally.  It needs a little texture left.

Add sour cream and cream of chicken soup and mix those in. 

Stir in 2 cups of the herb stuffing mixture and pour 

into a 2 quart casserole that has been sprayed with nonstick spray. Reserve the other cup for the topping.  You can use any type of stuffing mix you prefer as long as you get the one with the herb flavoring.  I have used Pepperidge Farm and Stove Top and they both work well. 

Sprinkle the top with cheese.  I prefer Velveeta for this, but you can use cheddar also.

Sprinkle the top with the other cup of stuffing mix and dot with the remainder of butter.  Place in a preheated 350 degree oven for 30 to 35 minutes. it should be just starting to brown a little on top.

This casserole is perfect for holiday meals or in the fall when the weather cools, but I also make it when squash is in season and abundant.

 In the summer when fresh vegetables are plentiful and so good, I can eat this with some fresh green beans and sliced tomatoes and never miss having meat.  Of course, the guys I cook for don't go for the vegetarian menus.