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
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
Nutrition
- Serving Size: 1 patty
- Calories: 120
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
