Simple Squash Patties Recipe: Veggies Were Never This Fun
Sneak Preview: This Simple Squash Patties Recipe (aka yellow squash fritters) makes miniature pancakes or patties using cooked yellow squash. Kids and adults alike will enjoy eating them with Ranch dressing or catsup.
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My friend added the following note to this recipe when she gave it to me. “This is the only way I can get my husband to eat squash.” If you have somebody in your family who thinks they don’t like squash, be sure you try these Yellow Squash Patties or fritters, as I sometimes call them.
Three Reasons Why You Will Enjoy This Recipe
- The recipe is basic by itself. Feel free to jazz it up with peppers or serve the patties with ranch dressing, catsup, or something like this Cajun Dip.
- You don’t have to use self-rising flour anymore. The original recipe I received from my friend called for self-rising flour. But, unfortunately, I couldn’t find a single bag of the stuff at the big Walmart near our house today. (Maybe Covid-related)You can still buy it, but I have rewritten the recipe without it.
- These make the perfect finger foods for kids, in the same category as baby carrots.
Happy Cooks Speak Up
“Those are delicious. I added a cup of sweet corn and they turned out great! We are starting to get our first squash of the year glad I found your recipe!“–KAT
Recipe Update
According to the King Arthur website, adding 1.5 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour makes a good substitute for self-rising flour.
After testing the new recipe several times, I made several changes. If you’ve made this before, you might notice I substituted 1/4 cup of yellow cornmeal for the same flour.
So now the recipe calls for half flour and half cornmeal. The final product is more substantial and tastes better, too.
Ingredients and Substitutions
- Yellow squash: Use fresh yellow squash (or summer squash), but there is no need to peel them. If possible, buy the smaller-sized squash. Zucchini can be substituted.
- Onions: Yellow onions are my first choice. Otherwise, use white onions.
- Red Peppers: I like the appearance of red peppers, but orange and yellow peppers taste the same. Add green peppers if you like the flavor, which is more on the bitter side.
- Eggs: I use large eggs in all my recipes.
- Flour: Use all-purpose flour, either bleached or unbleached. I have not tried any whole-grain or gluten-free flour in this recipe, but I think it would work.
- Cornmeal: Although the recipe specifies yellow cornmeal, white cornmeal is fine, too.
- Fresh thyme: Adding thyme is completely optional. Other fresh herbs, such as basil or oregano, can be substituted.
- Vegetable oil: My first choice is avocado oil, but corn oil, olive oil, or canola oil are alternate choices.
How To Make the Recipe for Squash Patties
FAQs about Yellow Squash Patties
Yellow squash (aka summer squash) only needs to be washed. No peeling is necessary. The skin is thin and will cook up soft and tender.
Because the squash patties are relatively mild (unless you add green chilies), we like to serve them with spicy Polish sausage or another highly seasoned meat entree.
Store in the vegetable drawer of your refrigerator in a plastic bag. If the squash was fresh when you bought it, it should stay fresh for 4-5 days up to a week.
Ranch dressing seems to be the most popular choice. However, our condiment of choice is catsup or Mayochup (a name brand for a catsup and mayonnaise mixture. Remoulade sauce or Cajun dip would also be delicious.
Try this Squash (Calabacitas) and Potatoes. Serve them as a side dish or as a vegetarian taco filling. Another crowd favorite is Baked Yellow Squash with Parmesan. Fill a baking sheet with thinly sliced squash, sprinkle with Parmesan cheese, and roast until crispy.
If you enjoy casseroles, don’t overlook this Yellow Squash Soufflé Recipe.
Store them in an airtight container. They would be best if baked to reheat, but I usually microwave them for a few seconds, just until hot. I don’t recommend freezing these.
These little squash pancakes are kid-friendly, mildly flavored, and easy for little fingers to eat. However, to spice them up, add a tablespoon or two of diced green chiles and a dash of hot sauce to suit your tastes.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Simple Squash Patties Recipe
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Ingredients
- 1 pound (454 g) yellow squash, sliced sliced
- ¼ cup (40 g) yellow onions, chopped chopped
- ¼ cup (30 g) red peppers, chopped chopped (yellow, orange, or green peppers, optional)
- 1 large (50 g) egg
- ¼ cup (30 g) all-purpose flour unbleached, all-purpose
- ¼ cup (40 g) yellow cornmeal
- 1 teaspoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon table or sea salt
- (pinch) freshly ground pepper
- sprinkle of fresh thyme (optional)
- 2-3 tablespoons (27 g) vegetable oil for the skillet
Instructions
- Finely chop 1 pound (454 g) yellow squash, sliced and place into a microwave-safe glass bowl along with 1/4 cup (40 g) yellow onions, chopped and 1/4 cup (30 g) red peppers, chopped.
- Microwave on HIGH for 9-10 minutes or until squash is thoroughly cooked and soft. Drain. Mash. Drain again. (I place cooked veggie mixture in a sieve and press on it with a big spoon.)
- Add remaining ingredients: 1 large (50 g) egg, 1/4 cup (30 g) all-purpose flour, 1/4 cup (40 g) yellow cornmeal, 1 teaspoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon table or sea salt, (pinch) freshly ground pepper, and sprinkle of fresh thyme, to cooked squash and stir to combine.
- Heat a large skillet on medium. Add 2-3 tablespoons (27 g) vegetable oil and heat until it glistens. Drop batter by spoonfuls into your skillet without crowding. Flatten with the back of a spoon to make a patty.
- Cook until golden brown on one side, then flip to fry the other side (similar to making pancakes). Serve immediately.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.