Reviewed: Oct. 9, 2009

we loved these! ive made them several times and used onion bell pepper and tons of other veggies!

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cory

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Reviewed: Sep. 20, 2009

I saw where some people had trouble getting moisture out of the squash. Maybe our squash has more moisture here but I added salt to the squash and set it in a collander for an hour. Then squeezed the squash and everthing was fine. I thought this was a good BASIC recipe. You can experiment with it. I added garlic and a healthy amount of Tony Cachera's original cajun seasoning. The sweetness of the squash and cornmeal with the bite from Tony's made this a very good side dish.

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thepoetnmotion

Cooking Level: Expert

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Reviewed: Sep. 18, 2009

I made this with a couple garlic cloves, shook in some basil, oregano, and cumin, but did not include the cheese. I thought they were mild and ok. Surprisingly, my veggie-averse husband thought they were great!

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amylisai

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Reviewed: Sep. 16, 2009

These were very good! We had catfish one night and I was frying hushpuppies and forgot these were supposed to be cooked in the skillet and dropped a TBS. of the mixture into the grease and this is officially the way we eat them now....instead of hushpuppies!!!

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lindal

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Aug. 27, 2009

Very easy and yummy. My husband, 17 month old son, and I all loved the recipe. I took the advice to add seasoning salt, fresh black peppr, and doubled the cheese. I pan fried them and served them with a bit of sour cream. I will definatley make them again. Next time I may try adding garlic or maybe a little hot pepper to kick up the flavor

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Heather

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Reviewed: Aug. 19, 2009

These were really good and a nice way to use ALL THAT DANG SQUASH! (Oops, didn't mean to yell :) I added some sauteed garlic and onion (of course) and served with Lebonase Garlic Sauce found on this website. Was a nice side dish for Shish Tawook chicken and skillet bread as garlic went well with all three items.

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Handful

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Reviewed: Aug. 16, 2009

My son and friend neither like squash, yet when prepared this recipe, they went bonkers!! They loved it, is similar to salmon patties I make from how my mom made them.

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drac52

Cooking Level: Intermediate

Home Town: Taylorsville, North Carolina, USA

Living In: Fresno, California, USA

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Reviewed: Aug. 16, 2009

I might have done something wrong, but I did not care for these. The flavor was okay, but there was way to much squash, they were very hard to flip when on the griddle because they were falling apart so badly. Sorry, but I won't be making these again!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Aug. 15, 2009

I hardly give negative reviews, but the flavor of these was not worth the effort. Shredding, mixing, sticky hands, dirty griddle, dirty food processor... ugh...These were messy to make IMO and they tasted like they were nothing but flour mixed with veggies. I did not use cheddar cheese since I didn't have that on hand, but I did use a flavored Jack cheese. I was saddened to waste an expensive locally made cheese on this recipe that had great reviews. I enjoy trying new things, but sadly I will not be making these again.

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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Aug. 11, 2009

Pretty good and easy to make. I coated the outside of mine with a flour and parm cheese before frying.

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Joy

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Reviewed: Aug. 2, 2009

I would have ranked this 4.5 stars if half stars were available, but as they are not, I rounded up! This is a very good recipe to help use up all the yellow squash I grow in the summer. It has a nice light flavor that is a great side for bbq chicken or ribs. I added in a little garlic for some extra flavor, then dipped it in hot sauce for some kick. Thanks for sharing, I will definately make again.

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Matt W.

Cooking Level: Expert

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Reviewed: Jul. 30, 2009

I give this 5 stars, but bear in mind that yellow squash is yellow squash and this isn't a miracle cure, but a very good use of this over abundant ingredient none-the-less. I think the best approach is to mix the squash, onion, s+p and let everything sweat for at least 1/2 hour and then drain. You can get more water out using a cloth and pressing out as much as possible. Squash is such a large part water that you really need to take this step or your patties won't really get crispy and cooked all the way through. By the way I had banana peppers in my garden as well. I minced a couple and tossed them in the mix. Topped with hot sauce it packed a little heat, but wasn't overwhelming. I actually forgot to add the cheese the first time and liked those as well.

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Suzy Homemaker

Cooking Level: Expert

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Reviewed: Jul. 29, 2009

I though these were good. The cornmeal kind of threw me off a little though, it seemed to overwhelm the other ingredients. I may make these again but adjust the cornmeal to our liking.

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jennkl

Cooking Level: Intermediate

Living In: Howell, Michigan, USA

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Reviewed: Jul. 28, 2009

I love this recipe. I reduce the amounts, guestimate quantities, they always come out delicious. My favorite way to eat the leftovers is in a wheat tortilla with salsa-nothing else! Delicious!

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snowpossum

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Reviewed: Jul. 22, 2009

Great recipe. I used 2 large homegrown squash – I don’t think they would’ve equated to 8 mediums, which might have something to do with the fact that I didn’t have an excess moisture issue but I also did the following: I omitted the salt to get the moisture out – I’m too impatient; instead, I nuked the squash and onion for about 2 minutes, put in a colander then with a clean dish towel squished the squash until I wrung out all the wet stuff. I seasoned the squash “to my taste” with garlic powder, seasoned black pepper and seasoned salt. I added 2 cups of cheese instead of 1 – the more the merrier in my house and sharp cheddar is definitely the way to go. I made 18 3” patties. Great served with a lil' sour cream. Next time, I use the griddle instead of a skillet as it would be quicker. A great and different way to eat squash.

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Berta

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 20, 2009

Excellent simple recipe. Our garden overfloweth with squash, so I am delighted to have another great way to use it. I scaled the recipe down to serve six and used two eggs. Served them with sour cream and salsa.

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joannb

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Reviewed: Jul. 18, 2009

Very good, very easy to make! I let my squash drain for about an hour (with a sprinkling of salt) and it was not moist at all. The patties stay together well, too. I scaled this recipe for 2 and I got just what I wanted: 2 good sized patties.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jul. 17, 2009

better than hash browns for breakfast! I loved them. i used half whole wheat flour and half all purpose and added some garlic powder. after 30 minutes my squash was still really wet so i squeezed out the rest of the liqued. I also used a little bit less salt because my cheese was really salty. I used monteray jack cheese but next time i will try sharp cheddar cheese. Can't wait to try again.

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plumsumm

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Reviewed: Jul. 13, 2009

I thought this turned out very well. I let the shredded squash and onion mix drain overnight in the fridge. Next time I'd add a little more cheese! Very good.

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Shea Walls

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Huntland, Tennessee, USA

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Reviewed: Jul. 8, 2009

I only used 5 medium to large squash and got 38 patties. I didn't have any cornmeal so I substituted with another half cup of flour, which turned out well. I also added two cloves of garlic. I was tempted to start shaking on the seasoning, I'm glad I didn't. These were delicious as is,no dipping necessary. I recommend using a cast iron skillet if you can. Go as light as you can on the oil in the pan, they crisp way faster. I did a batch with too much oil and they never crisped they just stayed soggy. I will definitely be making these again.

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Victoria

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