Simple Squash Patties Recipe: Veggies Were Never This Fun

Pinterest Hidden Image

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.

yellow squash pattties on a platter with Ranch DipPin

As an Amazon Associate, I earn from qualifying purchases.

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

  1. 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.
  2. 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.
  3. 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

raw yellow squash, onions, and red peppersPin
Slice yellow squash and place it in a large microwave-safe bowl.
Cooking squash and peppers in the microwave.Pin
Cover and cook in a microwave on HIGH for 9-10 minutes. Drain the veggies over a sink.
mashing cooked and drained veggiesPin
Use a potato masher to mash cooked squash to release as much water as possible.
straining excess moisture from cooked squash.Pin
Place cooked veggies in a strainer or colander and push on them with a spoon to press as much moisture or liquid out of them as possible (similar to draining cooked spinach).
adding remaining ingredientsPin
Add egg, flour, cornmeal, sugar, baking powder, and salt.
adding ground pepper to squash patty batterPin
Season with freshly ground black pepper.
beginning to brown patties in a hot skilletPin
Drop batter with a spoon or a spring-action dipper into a skillet or sauté pan with hot oil over medium heat.
frying squash patties in skilletPin
When golden brown on the first side, flip the patties to brown on the other side. Remove patties to a plate covered with paper towels or an old towel to absorb excess grease.
Yellow Squash Fritters served with ranch dressingPin
Enjoy with Ranch dressing or catsup.

FAQs about Yellow Squash Patties

How do you peel yellow squash?

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.

What should I serve with squash patties?

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.

How should I store squash, and how long will it stay fresh?

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.

What condiments are best with squash patties?

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.

We have a lot of yellow squash. Do you have other squash recipes?

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.

How do I store leftovers?

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.

yellow squash patties on serving plaatePin
Yield: 4 servings

Simple Squash Patties Recipe

These miniature, savory, yellow squash pancakes are for all ages. They are finger food for kids, especially when there is ranch dressing on the side.

Rate this recipe

(5 stars if you loved it)

5 from 36 votes
PRINT RECIPE PIN RECIPE SEND EMAIL

Video

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

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

A tablespoon of chopped green chiles makes a tasty addition if you like things a little spicy.

Nutrition

Serving: 1 | Calories: 171kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 416mg | Potassium: 383mg | Fiber: 3g | Sugar: 4g | Vitamin A: 519IU | Vitamin C: 30mg | Calcium: 87mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
My Amazon Store

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




23 Comments

  1. 5 stars
    Made these with my 16 year old neighbour the other day and her friend for my Christmas wreath making gathering. I added fresh rosemary and Marjoram
    We all loved them! we had them with smoked salmon and some with pineapple salsa and guacamole. they were also still good the next day. I think they would probably freeze ok too

    1. Hi Tiffiny,

      I love your ideas. Thank you for taking the extra time to come back and share. I grow rosemary but I’ll have to buy some marjoram. Pineapple salsa sounds good, too. Did you make that?

  2. 5 stars
    Sooooo good!It was awesome when we finished!

    1. Hi Lisa,
      Thanks for the 5-star review. Glad you enjoyed these little patties.

  3. 5 stars
    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!

    1. Adding corn is a great idea. Thanks for sharing.

  4. I’m going to try these ASAP. I made some delicious zucchini patties last week, but they took SO long to make I thought ‘one and done’. These look like they go together quickly and easily. Thanks for sharing your good stuff.

    1. Hi Rebecca,
      Hope you tried ’em and loved ’em.

  5. Wendy Saucedo says:

    5 stars
    just made-excellent, will go real good with my pork chops and cheesy shells for dinner.

    1. Your entire dinner menu sounds very appetizing! Glad you liked the squash patties.

  6. Can you add cheese to the patties

    1. Hi Bj,
      I haven’t tried adding cheese. It’s worth an experiment. If you try it, I would love to know what you think.

  7. 5 stars
    i found this to be easy and delicious,, love it ,,,

    1. Thank you, Patricia. Glad you found them to be easy and good, as advertised.

  8. Hi Paula! Would you recommend eating these at room temperature or better to enjoy piping hot? Id love to take these to cookouts (for me and my fellow vegetarians) if they don’t need to be warm. Love the idea of adding chopped green chilis for a zing!

    1. I like them best hot because they are still crispy. They lose their crispiness as they cool, just like pancakes and waffles. However, I eat them leftover all the time with no problem.

      1. I made them last night and they were fantastic! To distract my summer squash-averse husband, I spiked them with canned chunked tuna and 1/4 c of cannellini beans and mashed the squash thoroughly. Success! I enjoyed your addition of cornmeal because it makes a more substantial patty. For condiments, the kids ate with ketchup, my husband added horseradish and I enjoyed mine with a dollop of tangy plain yogurt. Thanks for another successful meal inspired by Salad In A Jar!

        1. You made them into an entire meal. HIGH FIVE! So excited you liked them.

  9. I grate the squash .. Add chopped onion( not cooked) add an egg flour and cup of grated cheddar cheeses .. And omit the sugar

  10. judith collins says:

    Read the recipe to compare the difference to my own.
    I omit sugar. I add one tablespoon of finely chopped sage (herb). The flavour is savory and delicious. Everyone comes back for more.
    Sometimes I omit the sage and add a quarter tspn smoked paprika. Its a spicy taste without the heat. And so, appeals to fussy eaters.
    We have lived a self-sufficient lifestyle for 40 years. Accordingly my recipes are devrived from what is seasonally in the garden.I think my blog has a personal recipe for squash patties.
    Love Salad in a jar.

  11. squash patties are wonderful. I used to boil my squash too….one day decided to grate it along with the onion….added the egg…flour, salt pepper….never boiled again. Yum!

  12. I’m going to try these on my 10 yr old picky eater…hmmm. I will let you know the results – I’m guessing he will roll his cute eyes and say…Mom, what’s in ’em this time!

  13. Wow! These paties look delicious. Thank you for having such a great site! You are an amazing cook!