Summer Squash Foo Young with Peanut Curry Sauce

Summer Squash Foo Young with Peanut Curry Sauce

Share Button


  • 4 med. summer squash, ends cut off
  • 4 med. potatoes, peeled
  • ½ C rice flour
  • 2 T cornstarch
  • 2 eggs
  • 6 strips bacon, cooked and crumbled
  • 3 green onions, chopped fine
  • 1 T cilantro, chopped fine
  • coconut oil for frying

Sauce Ingredients:

  • 1 can (13.5 oz.) coconut milk
  • ¼ C red Thai curry paste
  • ¾ C natural peanut butter (not regular)
  • ½ tsp sea salt
  • ¾ C Pioneer® Sugar
  • 2 T apple cider vinegar (no substitutes)
  • ½ C water


  1. In a large bowl, grate the squash and potatoes. In a measuring cup, mix together the rice flour and cornstarch and then mix into the grated vegetables. Add the eggs and mix. Add the crumbled bacon, green onions, and cilantro, mix well.
  2. Heat 1 tablespoon coconut oil in a heavy skillet over medium heat. Add the squash mixture to the hot oil by scooper, being careful not to crowd. Turn the foo young over when golden on the bottom (about 3 minutes). Remove from pan and keep warm. Repeat with remaining squash mixture, adding more coconut oil before each time.

Sauce Directions:

  1. Add the coconut milk, Thai curry paste, ‘natural’ peanut butter, sea salt, Pioneer® Sugar, cider vinegar and water a heavy medium saucepan. Bring to a gentle boil, whisking constantly. Lower heat and simmer 5 minutes, whisking occasionally.
  2. Let cool slightly, and serve with the foo young. Sprinkle with chopped cilantro if desired.
Summer Squash Foo Young with Peanut Curry Sauce
0 votes, 0.00 avg. rating (0% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.