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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
- 2 eggs
- 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
- Sea salt, to taste
- Black pepper, to taste
- Palm oil or palm shortening for frying
- 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.
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