Squash Patties are actually mini-pancakes full of chopped, cooked yellow squash. Their mild flavor begs for a condiment. For this reason, I highly recommend serving with ranch dressing, catsup or something like this Cajun Dip. See the recipe notes to learn how to adapt these to a Keto diet.
The recipe for these simple but delicious patties was given to me by my friend Ellen. She’s always been one of my favorites. Written on the recipe is the following blurb: “This is the only way I can get Russ (her husband) to eat squash.” Likewise, if you have somebody in your family who thinks they don’t like squash, you might give these Squash Patties a try.
In addition, kids who want to eat with their hands will probably like these, too. If they like to dip everything into ranch dressing, you’re golden. However, our condiment of choice with these Squash Patties is catsup.Print
Miniature, savory, yellow squash pancakes
- 1 pound yellow squash
- 1/4 cup chopped onions
- 1/4 chopped red peppers, optional
- 1 egg
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 c. self-rising flour
- Freshly ground pepper
- Finely chop yellow squash and place into microwave-safe glass bowl along with onions and peppers. Microwave approximately 10 minutes or until squash is completely cooked and soft. Drain well.
- Add remaining ingredients to cooked squash and stir to combine.
- Heat large skillet on medium. Add 1 tablespoon oil. Drop by tablespoon of batter into the oil.
- Cook until browned on one side, then flip to brown the other side (similar to making pancakes).
Make these Keto by substituting Wheat Belly’s All-Purpose Baking Mix for the self-rising flour. Substitute Swerve (erythritol) for the sugar or a few drops of Stevia.
- Serving Size: 1/4 of recipe
- Calories: 177 kcal
- Sugar: 4.4 g
- Fat: 1.5 g
- Carbohydrates: 35.7 g
- Fiber: 3.1 g
- Protein: 5.6 g
Keywords: squash, yellow squash, vegetables, recipe, dinner, supper, pancakes