Wednesday, June 20, 2012

Summer Squash Patties with Ancho Chili Yogurt Sauce and Cilantro Flower Garnish

Summer squash is often overcooked into a flavorless mash, which is sad because these squash have a delicate, delicious flavor if prepared properly.  For this recipe, I used zucchini, crookneck and scallop squash prepared with the flavors of the Southwest

If you are not growing your own, Farmers Markets have these beauties available from June through early September in most areas.  Pick out small squash to get the best flavor. Avoid any patty pan over 4 inches wide; the best size for crookneck and zucchini is less than 6 inches.   The seeds begin to develop if much larger than that.

Be sure to stop over to the Dandelion House  and visit with Deborah Jean's garden and blog hop party!

Summer Squash Patties with Ancho Chili Yogurt Sauce, and Cilantro Flower Garnish
Makes 10 Patties

2 cups packed, grated, drained, Summer Squash (9 ounces)
1 cup unseasoned Bread Crumbs
1 Egg beaten
1 tablespoon (¼ ounce) dried Ancho Chili, chopped (first soaked in 1 cup boiling water for 10 minutes then chopped)
¼ cup Green Onion with tops (¾ ounce)
½ teaspoon ground Coriander
1 teaspoon dried Mexican Oregano
1 tablespoon Butter, softened
Spring lettuces (optional)
Garnish: Cilantro leaves and flowers (optional)

For Frying: ¼ cup Canola Oil, you should have around 2 tablespoons left in the skillet after frying.

Place grated squash in a colander and press down with a plate that has a weight on top to drain out the juice ̶ I used a quart jar filled with water for the weight. Allow at least 15 minutes and up to 30 to drain.

Beat the egg, measure or weigh out the drained summer squash and add the remaining ingredients, mixing just until blended.  Shape into 10 patties. 
Heat skillet over medium high heat, then add the oil.  Fry the patties, 5 at a time until golden brown on each side. This takes about 3 minutes per side.  Don’t move them for the first minute or two so they won’t stick to the pan when you go to turn them.  This works every time, perfectly, if you are patient. (I use a stainless steel pan, if using a non-stick pan you can probably get away with less oil.) Remove from pan and drain on paper towels.

Serve warm, atop a bed of spring lettuces topped with Ancho Chili Yogurt Sauce and Cilantro leaves and flowers.

Ancho Chili Yogurt Sauce
Makes ¾ cup sauce

½ cup Plain Non-Fat Yogurt
¼ tsp. Sea Salt
¼ cup Ancho Chili Sauce (recipe below)
Combine all ingredients stirring well, cover and refrigerate while making the squash patties.

Ancho Chili Sauce
Recipe makes a little over 3 cups.

4 to 6 Ancho Chili pods dried (if large use 4)
3 cups Boiling Water
1 tablespoon Olive Oil
2 cloves Garlic, minced
1 tablespoon ground Cumin
½ cup chopped, Brown Onion
½ teaspoon Sea Salt
1 cup Tomato Sauce (Mexican Sauce is fine)

Remove the stem end and seeds from the Ancho Chili pods.  Soak pods in 3 cups of boiling water until softened, about 15 to 30 minutes.  Pour into a blender container and add the remaining ingredients.  Blend until smooth. Pour mixture into a skillet, add tomato sauce and simmer over low heat for 20 to 30 minutes. 

This sauce is also very good for enchiladas. It is a dark, rich flavored sauce.

The nutritional information is for 3 patties with 2 servings of sauce and does not include the spring greens.

Nutritional Information Provided by NutriMirror


  1. Carla, I'd love to comment, but you leave me speechless! I just want to look!

    1. Oh, thank you Pamela. I do love to cook and with all this squash, I am having to get creative to use it up.

  2. Carla, this inspired me to grate part of a HUGE squash and add it to chicken patties! I even improvised with the yogurt sauce. I didn't have the ancho chili but had chili sauce, added that to the yogurt, viola!

    I know the sauce didn't have your zip, but it was passable.

    1. Oh that sounds good with the chicken. I have some leftover chicken breast meat and of course tons of squash. I think I will make your version tonight for dinner. I am sure your sauce turned out great. The ancho is actually pretty mild. I was thinking that Sriracha hot sauce would be good too and I have that in the frig.

      I am so glad you tried these!

  3. What gorgeous photos and the recipe looks delicious! Thanks for sharing. New Follower.


    1. Thank you for the follow Jody. I have visited your blogs often!


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