Summer squash season is drawing to a close, but there is still time to eat just a little more. This recipe came about when I had some extra yellow summer squash and I wanted something different. It’s absolutely delicious. Pair with a tossed salad and you’ve got a full meal!
3 yellow squash, washed
1 small Videlia onion, diced finely
2 tablespoons fresh parsley, finely chopped
1/4 cup sour cream
1/4 cup Parmesan
3/4 cup coconut flour (or whatever flour you have on hand)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
dash of garlic powder, to taste
salt and pepper, to taste
Shred the squash and place shreds in a large bowl. Add the onion, parsley, sour cream, Parmesan and eggs and mix together until thoroughly combined. Add garlic powder, salt and pepper. In a separate bowl, mix the flour, baking soda, and baking powder together and stir. Add flour mixture to the wet mixture and combine.
In a large frying pan, heat the coconut oil over medium-high heat. You can test the coconut oil’s temperature by dropping a droplet of water in there. If it bubbles and hisses, the oil is ready. Using a 1/2 cup measuring cup, drop the squash mixture into the hot oil and use the bottom of the cup to spread it out to about 1/2 inch in thickness. Turn the heat down to medium or a little below, depending on your stove. Fry for 3-5 minutes and flip, cooking the other side for 3-5 minutes, or until golden brown.
You can serve these as a snack, a side dish, or a main dish. They also are great as leftovers. Just pop them in the oven at 350 for 10-15 minutes and serve. I haven’t frozen any yet, but I am also guessing that you could also make up a batch and stick them in the freezer. To reheat, you could just bake in the oven for 20-25 minutes or until crispy again.
This recipe is part of Fight Back Friday’s.