Cayenne Pecan Squash Patties
2 yellow squash, sliced 1/4 inch thick
1/4 cup water
4 Tbsp butter
salt and pepper to taste
1/4 cup onion, minced
1/4 cup bell pepper
Dash of cayenne pepper
1/4 cup all purpose flour
1/4 cup pecan meal
2 Tbsp oil or bacon drippings
Boil squash in water, salt, pepper, and butter, covered, for 10 minutes or til tender.
Place in bowl and cool for 5 minutes.
Add onion, bell pepper, cayenne pepper, egg, flour and pecan meal.
Heat oil in skillet on medium heat til hot.
Drop squash mixture by the Tbsp into oil and flatten slightly.
Flip when underside in browned.
Remove to papertowel lined plate.
Pairs Well With
Pecan meal adds a wonderful nutty flavor. This recipe was born because I needed to use up leftover boiled squash served the night before.