Yellow Squash Patties For Dipping (No Grater Needed)
Sneak Preview: These Yellow Squash Patties for Dipping turn cooked squash into savory, pancake-style bites you can eat with your fingers. A hit with kids and picky adults alike.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
When my friend shared this recipe, she wrote, “This is the only way I can get my husband to eat squash.” I smiled to myself, then made a batch and understood why. These Yellow Squash Patties are soft, savory, and perfect for dipping. If you’ve got a squash hater at home, try these before giving up.
Ingredients and Substitutions
YELLOW SQUASH: Use small, fresh squash; zucchini works too
ONIONS: Yellow or white onions
RED PEPPERS: Try red, orange, or yellow; green peppers are more bitter
FLOUR: All-purpose or substitute with whole wheat or gluten-free flour
CORNMEAL: Yellow or white cornmeal
EGG: Just one—no flax egg tested yet
SUGAR: A touch of granulated sugar
BAKING POWDER: For lightness
Step-by-Step Instructions
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
? Tips That Make a Difference
• Store uncut squash in a plastic bag in the fridge; it lasts 4–7 days if blemish-free.
• Serve patties with ketchup, Ranch, remoulade, or spicy mayo alongside BBQ or grilled meats.
• Reheat leftovers in an air fryer or oven for best texture; avoid freezing—they get soggy.
Yellow Squash Patties for Dipping (No Grater Needed)
Video
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
- Slice the veggies: 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.
- Cook until soft: Cover and microwave on HIGH for 9–10 minutes until squash is tender.
- Drain thoroughly: Use a potato masher to release liquid, then press in a colander or sieve to drain.
- Make the batter: Add 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. Stir until thick and scoopable.
- Fry the patties: Heat 2-3 tablespoons (27 g) vegetable oil in a skillet over medium heat. Drop spoonfuls of batter into the pan and flatten slightly.
- Flip and serve: Fry until golden on both sides. Drain on paper towels and serve warm with Ranch, ketchup, or your favorite dipping sauce.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
These squash patties are my summertime secret weapon—especially when the garden (or neighbor) keeps sending squash your way. No grating, no fuss, just a skillet full of golden patties ready for dipping. Whether you’re feeding toddlers or squash skeptics, this one’s worth bookmarking.
If yellow squash is a favoite at your house, 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.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Thank you, this is what I am making for dinner, tried it in my Air Fryer, with oil brushed on top of fritters. Perfect. ! Accompanied with tofu and rice.
Hi Rachel,
What a great idea to try these in an air fryer. Thank you for sharing. I’m going to try it this week!
these were fantastic we only changed it slightly bc we doubled the recipe also switched out onion for an extra bell pepper but this is perfect if you have a ton of squashes from your garden.. also I like how versatile you can make the batter portion next time we are gonna add cajun seasoning!
Hi Sarah,
I like your modifications. Glad you liked the recipe and thank you for the 5-star rating!
These are awesome! l shedded mine, cooked for 1 min. & pressed to get liquid out. Squash doesn’t mash & like texture. These taste like potatoes patties. Will be favorite! THANK you!
Hi Suzanne,
I love your idea of shredding the squash. It sounds a little more time-consuming, but we have these patties a lot, so it will be good to try for some variety.
Thank you so much for taking the time to leave a comment.
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
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?
Sooooo good!It was awesome when we finished!
Hi Lisa,
Thanks for the 5-star review. Glad you enjoyed these little patties.
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!
Adding corn is a great idea. Thanks for sharing.
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.
Hi Rebecca,
Hope you tried ’em and loved ’em.
just made-excellent, will go real good with my pork chops and cheesy shells for dinner.
Your entire dinner menu sounds very appetizing! Glad you liked the squash patties.
Can you add cheese to the patties
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.
i found this to be easy and delicious,, love it ,,,
Thank you, Patricia. Glad you found them to be easy and good, as advertised.
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!
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.
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!
You made them into an entire meal. HIGH FIVE! So excited you liked them.
I grate the squash .. Add chopped onion( not cooked) add an egg flour and cup of grated cheddar cheeses .. And omit the sugar
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.
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!
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!
Wow! These paties look delicious. Thank you for having such a great site! You are an amazing cook!