Squash Patties are 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.
My friend Ellen gave me the recipe for these simple but delicious patties. 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, be sure you try these Squash Patties.
What condiments are best with Squash Patties?
Kids who prefer to eat with their hands will probably like these, too. If they want to dip everything into ranch dressing, you’re golden. However, our condiment of choice is catsup.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
- 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.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 177 Total Fat: 1.5g Carbohydrates: 35.7g Fiber: 3.1g Sugar: 4.4g Protein: 5.6g
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