Best 4 Spicy Pan Fried Squash Recipes
**Explore the Zesty Flavors of Spicy Pan-Fried Squash: A Culinary Journey**
Embark on a tantalizing culinary adventure with our curated collection of spicy pan-fried squash recipes. These delectable dishes showcase the versatility and unique flavors of this humble vegetable, transforming it into a vibrant and flavorful centerpiece for any meal. From classic Southern-style fried squash to innovative Asian-inspired creations, our recipes cater to diverse palates and dietary preferences. Discover the perfect balance of heat and savory spices that elevate the natural sweetness of squash, resulting in an unforgettable taste experience. With step-by-step instructions and helpful tips, these recipes ensure that home cooks of all skill levels can effortlessly recreate these culinary delights in their own kitchens. Prepare to tantalize your taste buds and impress your loved ones with the zesty flavors of spicy pan-fried squash.
GARLIC-HERB FRIED PATTY PAN SQUASH
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. This fried patty pan squash recipe is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat air fryer to 375°. Place squash in a large bowl. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Place squash on greased tray in air-fryer basket. Cook until tender, 10-15 minutes, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
FRIED BUTTERNUT SQUASH WITH SPICY HONEY
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Mix 1/2 cup flour and 1/2 teaspoon salt on a plate. Whisk the remaining 1 cup flour, the cornmeal, sage and 2 teaspoons salt in a large bowl. Pour the buttermilk into a medium bowl. Dredge the squash slices in the flour, dip in the buttermilk, then coat with the cornmeal mixture, shaking off any excess. Place on a rack set on a baking sheet.
- Heat about 2 inches vegetable oil in a large heavy pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Mix the honey and hot sauce in a small bowl.
- Working in batches, fry the squash, turning once, until golden brown, about 4 minutes. (Adjust the heat as needed to maintain the oil temperature.) Remove with a slotted spoon and return to the rack to drain. Season with salt. Serve hot or at room temperature with the spicy honey.
SPICY SHEET-PAN SAUSAGE AND SQUASH
Like chicken thighs, whose rendered skin leaves behind a puddle of schmaltz for frying vegetables, bread or beans, sausage yields a delicious fat for cooking. Paired with butternut squash and crisped in a hot oven, its spicy fat slicks the sweet squash, while parsley and lemon cut through all the richness. Feel free to switch up the squash for carrots, broccoli, potatoes: Any vegetables that are good roasted will work well in that liquid gold. If the meal seems light, bulk it up by topping with a cup of feta or rinsed canned chickpeas, adding arugula or watercress to the parsley, or serving it all on a bed of kale or mustard greens, like a warm salad.
Provided by Ali Slagle
Categories dinner, easy, weekday, weeknight, roasts, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into 1/2-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.
- When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.
- In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 42 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 11 grams, Sodium 886 milligrams, Sugar 6 grams, TransFat 0 grams
PAN-FRIED SQUASH
This squash is unlike any other squash before, It has plenty of flavor, and is coated with cornmeal instead of flour.
Provided by christiefan2
Categories Vegetable
Time 30m
Yield 24 slices, 3-4 serving(s)
Number Of Ingredients 5
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, Fat 75.2, SaturatedFat 9.8, Sodium 29.7, Carbohydrate 50.1, Fiber 5.5, Sugar 3, Protein 6.2
Tips:
- Choose the Right Squash: Select firm and heavy squash with smooth, unblemished skin. Avoid squash with soft spots or blemishes.
- Cut Squash Properly: Cut the squash into uniform pieces to ensure even cooking. If using zucchini, cut it into 1/2-inch thick slices. For butternut squash or acorn squash, cut into 1-inch cubes.
- Use a Large Pan: Use a large skillet or frying pan to ensure the squash has enough space to brown properly. A crowded pan will result in steamed squash rather than pan-fried squash.
- Heat the Pan Properly: Preheat the pan over medium-high heat before adding the squash. This helps to create a nice sear on the squash and prevent it from sticking.
- Don't Overcrowd the Pan: Avoid overcrowding the pan with squash. This will prevent the squash from cooking evenly and result in soggy squash.
- Season Generously: Season the squash liberally with salt, pepper, and other desired spices. This will enhance the flavor of the squash and make it more enjoyable.
- Cook Until Tender: Cook the squash until it is tender but still has a slight bite to it. Overcooking will result in mushy squash.
- Serve Immediately: Serve the pan-fried squash immediately while it is hot and crispy. It can be enjoyed as a side dish or main course.
Conclusion:
Pan-fried squash is a delicious and versatile dish that can be enjoyed as a side dish or main course. With its crispy exterior and tender interior, pan-fried squash is a great way to enjoy this healthy vegetable. By following the tips provided in this article, you can easily make delicious pan-fried squash at home. Experiment with different seasonings and toppings to create your own unique pan-fried squash recipe.
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