For a smoother texture, you can finely chop the squash and onion instead of shredding them in a food processor. Don't overcrowd the pan when frying the squash; work in batches to ensure even browning. Feel free to experiment with different spices! Chili powder, smoked paprika, or a dash of cayenne pepper would all be delicious additions. These pan-fried squash cakes are also fantastic served as a side dish or appetizer with a dollop of sour cream or guacamole.
Spicy Pan-Fried Squash
-
PREP TIME20 mins
-
COOK TIME10 mins
-
TOTAL TIME30 mins
-
SERVING4 People
-
VIEWS22
Elevate your taco game with these vibrant, pan-fried squash delights! Infused with aromatic spices and boasting a delightful golden-brown crust, they're the perfect savory filling for warm tortillas. Prepare for a flavor fiesta!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate18 g
-
Cholesterol93 mg
-
Fiber3 g
-
Protein5 g
-
Saturated Fat3 g
-
Sodium81 mg
-
Sugar4 g
-
Fat17 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Squash Mixture: Dice the peeled squash and roughly chop the onion. (5 minutes)
02
Step
10 mins
Process and Drain: Using a food processor fitted with the shredding disk, shred the squash and onion. Transfer to a colander set over a bowl. Press firmly with the back of a spoon or potato masher to remove excess moisture. (10 minutes)
03
Step
5 mins
Combine Ingredients: In a medium bowl, combine the drained squash mixture, flour, beaten eggs, cumin, salt, black pepper, and red pepper. Mix well until thoroughly combined. (5 minutes)
04
Step
2 mins
Pan-Fry the Squash: Heat the olive oil in a large skillet over medium heat until shimmering. (2 minutes)
05
Step
15 mins
Cook to Golden Perfection: Drop spoonfuls of the squash mixture into the hot oil, gently pressing them flat with a spatula. Cook for 3-5 minutes per side, or until golden brown and cooked through. (10-15 minutes)
06
Step
0 mins
Drain and Serve: Transfer the cooked squash patties to a plate lined with paper towels to drain excess oil. Serve immediately in warm tortillas with your favorite taco toppings.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Reilly Hamill
Jun 30, 2025So easy and quick to make! A great weeknight meal.
Lyla Gutmann
Jun 19, 2025I made these for taco night and everyone loved them! They were a great vegetarian option.
Reyna Nikolaus
Jun 18, 2025Next time I'll try adding some corn to the batter for extra texture and sweetness.
Murray Marvin
Jun 17, 2025These were surprisingly delicious! I wasn't sure about the squash and onion combo, but it totally works.
Columbus Marvin
Jun 11, 2025My kids even liked them, and they're usually picky eaters!
Mertie Yundt
Jun 3, 2025The key is definitely squeezing out the excess liquid. Mine were a little soggy the first time, but perfect the second time around.
Maribel Rowe
May 9, 2025I added a little smoked paprika and it gave them a fantastic smoky flavor!
Damian Powlowski
Apr 26, 2025These are amazing! I used butternut squash and they turned out great. Thanks for the recipe!