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Yellow Squash Patties

SUBMITTED BY: RS787878      PHOTO BY: I like eggs

"Top these delicious, cheesy squash patties with sour cream and a dash of hot sauce. Everyone will love them!"
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 8 medium yellow squash, shredded
  • 1 onion, shredded
  • 1 1/2 tablespoons salt
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 egg, lightly beaten
  • 1 cup shredded Cheddar cheese
  • ground black pepper to taste
  • 1 tablespoon vegetable oil

DIRECTIONS

  1. Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
  2. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
  3. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2006 by Bright Yellow Ducky
My wife and I really enjoyed this dish. But, of course, I did not follow the recipe very closely. (btw: the dog gave a big ‘thumbs’ up for the leftovers also) I used about a 1 3/4 cup cheese. I used a very sharp cheddar and also some nice jarlsberg rather than a generic American cheese. Instead of ‘salt’ I used lowery’s seasoned salt, 2 teaspoons. (and after mixing in the salt, I let it stand covered in fridge for a few hours before draining the extra liquid) I added 3 minced cloves of fresh garlic. Tossed in some dry seasoning; cumin, basil, oregano, cilantro… and probably some other stuff. I pan fried them at med-high heat in olive oil until they had a light crispy crust (about 3 minutes per side) Served with sour cream and a dash of crystal hot sauce.

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2005 by Wannabe Gardener
I used half zucchini and half yellow squash. I also added a clove of chopped garlic to the mixture before frying. It was delicious!

2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2005 by COOKINFORBOYS
Grateful for a new recipe to help use some of the buckets full of Squash. I might add some garlic or even fresh pepper to give a little added flavor.

2 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 150

  • Total Fat: 5.9g
  • Cholesterol: 30mg
  • Sodium: 952mg
  • Total Carbs: 18.7g
  •     Dietary Fiber: 3.4g
  • Protein: 6.3g

VIEW DETAILED NUTRITION

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