Preview: Simple Squash Patties are miniature pancakes or patties made with cooked yellow squash. Kids and adults alike will enjoy them served with Ranch dressing or catsup.
“This is the only way I can get my husband to eat squash.” My friend added that note to the recipe when she gave it to me.
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. Serve with ranch dressing, catsup, or something like this Cajun Dip.
What happened to “self-rising flour?”
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.
I know you can still buy it, but I have rewritten the recipe without it.
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.
FAQ about Yellow Squash Patties
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.
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.
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.
How to make Squash Patties:
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Hope to see you again soon!
p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.