PAN FRIED SQUASH RECIPES RECIPES

Name: Pan-Fried Squash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 slices, 3-4 serving(s)
Ingredients: 1 lb yellow squash; 1 cup vegetable oil; 1 1/2 cups cornmeal; salt, to taste; pepper, to taste

PAN-FRIED SQUASH RECIPE - FOOD.COM

Pan-Fried Squash Recipe - Food.com image

This squash is unlike any other squash before, It has plenty of flavor, and is coated with cornmeal instead of flour.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 24 slices, 3-4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb yellow squash
1 cup vegetable oil
1 1/2 cups cornmeal
salt, to taste
pepper, to taste

Steps:

Slice the squash about a 1/4 an inch thick.
Preaheat oil in a frying pan.
Season the squash slices with salt and pepper.
Coat the squash slices with cornmeal.
Fry squash about two minutes per side, or until slighty brown.
Let cool and enjoy.

Nutrition Facts : Calories 880.9, FatContent 75.2, SaturatedFatContent 9.8, CholesterolContent 0, SodiumContent 29.7, CarbohydrateContent 50.1, FiberContent 5.5, SugarContent 3, ProteinContent 6.2

SPICY PAN-FRIED SQUASH RECIPE | ALLRECIPES

Spicy Pan-Fried Squash Recipe | Allrecipes image

Pan-fried squash makes an excellent taco filler! Serve on warm, fresh corn tortillas. Top with black beans, cheese, lettuce, tomatoes, avocado and your favorite salsa.

Provided by MOTTSBELA

Categories World Cuisine Latin American Mexican

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 acorn squash, halved and seeded
½ onion, cut into chunks
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 tablespoon ground cumin
salt to taste
ground black pepper to taste
ground red pepper to taste
¼ cup olive oil

Steps:

Cut squash into chunks and remove rind. Shred squash and onion in a food processor. Place in a colander and press with a potato masher to drain any excess liquid. Transfer to a bowl and mix with flour and egg. Season with cumin, salt, pepper, and red pepper.
Heat the oil in a large skillet over medium heat. Place walnut-sized scoops of the squash mixture into the hot oil. Press flat with a spatula. Cook 3 to 5 minutes on each side, until golden brown. Drain on paper towels.

Nutrition Facts : Calories 231.2 calories, CarbohydrateContent 18.3 g, CholesterolContent 93 mg, FatContent 16.5 g, FiberContent 2.5 g, ProteinContent 5 g, SaturatedFatContent 2.7 g, SodiumContent 81.1 mg, SugarContent 3.6 g

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