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
PRINTABLE RECIPE 

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

Caramelized Summer Squash Arugula Salad with Warm Chive Vinaigrette

If you have read my post on my garden blog you will know that we have been picking summer squash since the end of May.  Each morning, and often each afternoon I check the plants to see which ones are ready to harvest. This morning I picked over a dozen patty pan and yellow crookneck; the chives are flourishing so I thought they would be a perfect addition to my salad.

Known as summer squash, they come in a variety of shapes and colors. You may know them as zucchini, yellow squash, yellow crookneck, patty pan, scallop and one of my favorite zucchini type is a striped cocozelle.

I interchange these summer squash in my recipes depending on what I have picked that day. I often use yellow crookneck and patty pan (or scallop) in my zucchini bread and muffin recipes. When picked small the squash seeds are soft and tender, and the entire squash can be grated just as zucchini for your bread recipes.

Here is a super simple way to prepare a flavorful salad to serve on a warm summer evening. Add some grilled chicken or fish and dinner is quick, healthy and easy.

Caramelized Summer Squash Arugula Salad with Warm Chive Vinaigrette
PRINTABLE RECIPE 
Serves 1

2 small summer squash. (I used yellow crookneck and a patty pan)
1 tablespoon olive oil
1-2 cups fresh Arugula
1 tablespoon Feta Cheese
Sea salt (optional)

Slice summer squash lengthwise into 1/4 inch slices. Heat a skillet over medium high heat and add one tablespoon of olive oil.  Place the squash in the hot pan, sprinkle with salt and allow to caramelize; this takes about 2-3 minutes per side. You may need to do this in two batches depending on the size of your squash and your pan.  When you have a nice color on the squash, remove from pan and set aside while you prepare the vinaigrette.

Warm Chive Vinaigrette 
Serves 1

2 tablespoons fresh chopped Chives (reserve one for garnish)
2 teaspoons Seasoned Rice Wine Vinegar
2 teaspoons Olive Oil
1 small Garlic Clove, minced (about 1/4 teaspoon)
Pinch of Sea Salt and Black Pepper

In the same skillet you used for cooking the summer squash, whisk the olive oil with the vinegar.  Stir in the minced garlic, 1 tablespoon chives and season with sea salt and pepper. Heat just until warm.

Place the Arugula on a salad plate and top with the caramelized squash, drizzle with the vinaigrette, top with Feta Cheese and the reserved chopped Chives.