Squash Patties are a total celebration of summer’s bounty—they’re crispy, golden, impossibly tender in the center, and completely packed with flavor. Whether you need a Southern-inspired side dish or a savory vegetarian appetizer, these patties fit the bill beautifully. There’s something about their rustic charm and that perfect balance of herbs, cheese, and squash that makes every bite taste like a home-cooked hug. They’re also incredibly simple to pull together, making them ideal for busy weeknights or impromptu gatherings with friends. If you’ve never made Squash Patties before, get ready: you’re about to add a new favorite to your repertoire!

Ingredients You’ll Need

Each ingredient for these Squash Patties is chosen to add depth, crispness, or a pop of fresh flavor. When you combine them, you get a dish that’s simple yet big on personality—every component matters!

Yellow squash (3 cups, grated): The star of the show, lending sweetness, color, and moisture to each patty.
Salt (1 teaspoon): Draws out excess moisture and enhances all the savory flavors.
All-purpose flour (1/2 cup): Binds the mixture and helps the patties hold their shape.
Cornmeal (1/4 cup): Adds a touch of crunch and a hint of Southern texture.
Grated Parmesan cheese (1/4 cup): Brings salty, nutty depth and a melt-in-your-mouth richness.
Green onions, finely chopped (2): Offer a subtle bite and fresh, crisp flavor.
Garlic, minced (1 clove): Infuses each bite with gentle, aromatic warmth.
Large egg, lightly beaten (1): Acts as a binder to bring everything together.
Black pepper (1/2 teaspoon): Provides gentle heat and complexity.
Paprika (1/2 teaspoon): Lends earthiness and a beautiful golden hue.
Fresh parsley, chopped (2 tablespoons): Brightens up the patties with herby freshness.
Vegetable oil, for frying (3 tablespoons): Gives the patties their irresistible, crispy crust.

How to Make Squash Patties

Step 1: Prep and Salt the Squash

Grab your grated yellow squash and place it into a colander set over the sink or a large bowl. Sprinkle the squash with salt and let it rest for about 10 minutes. This step is absolutely essential—it draws out extra water, so your Squash Patties will be crisp, not soggy. After the wait, wrap the squash in a clean towel or use paper towels to really squeeze out as much moisture as possible. You’ll be surprised how much liquid comes out, and removing it ensures a perfect texture.

Step 2: Mix the Patty Batter

In a large mixing bowl, combine your well-drained squash with flour, cornmeal, Parmesan cheese, chopped green onions, minced garlic, beaten egg, black pepper, paprika, and fresh parsley. Stir until everything is well combined and a thick, scoopable batter forms. You’re looking for a mixture that holds together but isn’t runny; the ingredients should all be evenly distributed, creating a pretty, speckled look.

Step 3: Heat the Oil

Set a large skillet over medium heat and pour in the vegetable oil. Let the oil heat until it shimmers—a tiny test with a drop of batter should make it sizzle gently. This step sets you up for crispy, evenly cooked Squash Patties every time.

Step 4: Shape and Fry the Patties

Using a 1/4 cup measure, scoop the batter and drop it into the hot skillet. Gently flatten each mound with a spatula to form round, even patties. For best results, don’t overcrowd the skillet—work in batches if needed. Fry each patty for 3 to 4 minutes on each side, or until they’re golden brown and crisp around the edges. The irresistible aroma will tell you you’re on the right track!

Step 5: Drain and Serve

Once your Squash Patties are golden and cooked through, transfer them to a paper towel-lined plate to absorb any extra oil. Serve warm while the centers are still tender and the outsides have that crunch factor everyone loves. Now, all that’s left is to decide what to dip them in!

How to Serve Squash Patties

Garnishes

I love finishing Squash Patties with a sprinkle of fresh herbs—think chopped parsley or chives—for a punch of color and brightness. You can also add a dollop of cool sour cream, a drizzle of ranch, or even a squeeze of lemon juice right before serving. These simple garnishes elevate the flavors and make every bite feel a little extra special.

Side Dishes

Squash Patties pair beautifully with just about anything. Try them alongside a crisp green salad, your favorite grilled meats, or a plate of smoky beans. They’re also amazing as part of a brunch spread with eggs and roasted potatoes. Let your cravings (and what’s in your fridge) be your guide.

Creative Ways to Present

If you’re feeling playful, serve Squash Patties slider-style on mini buns with lettuce and a swipe of aioli, or cut them in half and pile on a platter as a party appetizer. You could even stack them with roasted veggies or use them as a base for poached eggs. Their versatile shape means they’re easy to adapt to whatever vibe you’re feeling.

Make Ahead and Storage

Storing Leftovers

Got extras? Cool your Squash Patties completely, then layer them with parchment or paper towels in an airtight container. Pop them in the fridge and they’ll keep well for up to 3 days, staying flavorful and tender.

Freezing

Squash Patties are incredibly freezer-friendly! Once they’re cooled, place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or container, separating layers with parchment. They’ll keep for up to 2 months and reheat like a dream for quick snacks or easy meals.

Reheating

To recapture that fresh-from-the-pan texture, lay your patty in a hot skillet over medium heat for a few minutes per side. You can also warm them in a 350°F oven until heated through. If you’re in a hurry, a quick zap in the microwave works, but they’ll be crispier if reheated on the stove or in the oven.

FAQs

Can I use zucchini instead of yellow squash?

Absolutely! Zucchini is a great substitute—just make sure to salt and squeeze out excess moisture just as you would with yellow squash. The flavor will be a little milder, but still delicious.

Are Squash Patties gluten-free?

This recipe uses all-purpose flour and cornmeal, so it’s not gluten-free as written. For a gluten-free version, swap the all-purpose flour for a reputable gluten-free blend and double check your cornmeal packaging.

What’s the best way to keep Squash Patties crispy?

Once fried, set them on a wire rack instead of a plate so air can circulate and prevent sogginess. You can also keep them warm in a low oven (200°F) if you’re making a big batch for a crowd.

Can I make the patties in advance before frying?

Yes—you can prep the mixture (except for the salt, which should be added just before frying) and store it in the fridge for up to 12 hours. This is handy for getting dinner on the table in a flash.

What dips go best with Squash Patties?

Sour cream, ranch dressing, garlic aioli, or even a spicy Sriracha mayo are all amazing with these patties. For a fresh touch, use Greek yogurt mixed with a squeeze of lemon and some herbs.

Final Thoughts

If you’re looking to add a new staple to your comfort food lineup, give these Squash Patties a whirl. They’re as fun to make as they are to eat, packed with flavor, and ideal for sharing with friends and family. Let them bring a pop of color and crunch to your table—you’ll be so glad you tried them!

Squash Patties Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 29 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 patties 1x
Diet: Vegetarian

Print Recipe

Description

Enjoy these crispy and flavorful Squash Patties, a delightful side dish or appetizer made with grated yellow squash and a blend of savory seasonings. Perfect for using up summer squash harvests!

Ingredients

Scale

Main Ingredients:

3 cups yellow squash, grated
1 teaspoon salt
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup grated Parmesan cheese
2 green onions, finely chopped
1 clove garlic, minced
1 large egg, lightly beaten
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons fresh parsley, chopped
3 tablespoons vegetable oil for frying

Cook Mode Prevent your screen from going dark

Instructions

Prepare Squash: Place grated squash in a colander, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture. Squeeze the squash well using a clean towel or paper towels.
Mix Ingredients: In a large bowl, combine the squash, flour, cornmeal, Parmesan, green onions, garlic, egg, black pepper, paprika, and parsley. Stir until a thick batter forms.
Cook Patties: Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup of the mixture per patty into the skillet and flatten slightly with a spatula. Cook for 3–4 minutes per side until golden brown and crisp.
Serve: Transfer to a paper towel-lined plate to drain excess oil. Serve warm.

Notes

These patties pair perfectly with sour cream, ranch, or a squeeze of fresh lemon juice.
For a healthier option, bake them at 400°F for 20 minutes, flipping halfway through.
Zucchini can be substituted for yellow squash.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish, Appetizer
Method: Pan-Frying
Cuisine: American