Yellow Squash Patties are crispy mini-pancakes full of chopped and cooked yellow squash. Their mild flavor begs for a condiment. Serve with ranch dressing, catsup, or something like this Cajun Dip.
Written on this recipe I got from a friend was the following blurb: “This is the only way I can get my husband to eat squash.”
If you have somebody in your family who thinks he doesn’t like squash, be sure you try these Squash Patties.
What happened to “self-rising flour?”
The original recipe I received from a friend called for self-rising flour. I couldn’t find a single bag of the stuff at the big Walmart near our house today.
Must be time to rewrite the recipe — without self-rising flour.
Recipe updates
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 amount of flour.
So now the recipe calls for half flour and half cornmeal. The final product is more substantial and tastes better, too.
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. or Mayochup. Remoulade sauce or Cajun dip would also be delicious.
How to make Squash Patties
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Paula
Yellow Squash Patties
Miniature, savory, yellow squash pancakes
Ingredients
- 1 pound yellow squash, sliced
- 1/4 cup yellow onions, chopped
- 1/4 chopped red, yellow, orange, or green peppers, optional
- 1 egg
- 1/4 cup flour
- 1/4 cup yellow cornmeal
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Freshly ground pepper
- A sprinkle of fresh thyme (optional)
- 2-3 tablespoons oil (for the skillet)
Instructions
- Finely chop yellow squash and place into a microwave-safe glass bowl along with onions and peppers.
- 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 to cooked squash and stir to combine.
- Heat a large skillet on medium. Add 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 browned on one side, then flip to fry the other side (similar to making pancakes).
Notes
Make these Keto by substituting Wheat Belly's All-Purpose Baking Mix for the flour and baking powder. Substitute Swerve (erythritol) for the sugar or a few drops of Stevia.
A tablespoon of chopped green chilies makes a tasty addition if you like things a little spicy.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 177Total Fat: 1.5gCarbohydrates: 35.7gFiber: 3.1gSugar: 4.4gProtein: 5.6g
Revised and updated August 2019.
AlyB
Sunday 11th of August 2019
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!
Paula
Sunday 11th of August 2019
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.
Joy
Monday 11th of July 2016
I grate the squash .. Add chopped onion( not cooked) add an egg flour and cup of grated cheddar cheeses .. And omit the sugar
judith collins
Tuesday 23rd of April 2013
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.
Lizzie
Friday 10th of February 2012
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!
Jackie
Monday 28th of November 2011
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!