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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Reviewed: Jul. 8, 2009

I followed this recipe to a 'T'. They came out mushy. No one like them.

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Lynna_Maria

Cooking Level: Expert

Home Town: Arcade, New York, USA

Living In: Lindale, Texas, USA

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Reviewed: May 25, 2009

Very good flavor; drying was a good idea, but they were a little too greasy for me. My friend loved them; said it was a keeper!

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CJFisher

Cooking Level: Expert

Living In: Winter Park, Florida, USA

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Reviewed: May 21, 2009

Very good - squeezing the squash in paper towels to dry them was the key.

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Amy Keys

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Reviewed: Nov. 23, 2008

I pressed the squash/onion mixture with the back of a serving spoon while it was in the colander to help get more moisture out. Even doing that, the patties weren't as crispy as I'd hoped. I did enjoy the mild flavor and thought the corn meal added a nice texture. Maybe next time I make these I'll actually squeeze the squash dry, just like you would frozen spinach.

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gapch1026

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Reviewed: Oct. 22, 2008

these are very good, very reminiscent of latkas, only healthier. I used Pam instead of oil and they came out great.

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RHARRIS524

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Sep. 30, 2008

I thought these were great and my whole family enjoyed them, including my 4 year old who is convinced that she has to be 5 before she can eat a vegies!

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Becky

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Reviewed: Aug. 31, 2008

What a great way to use up all of the summer squash from my garden. I have been searching for something different to do with my summer squash, and this hit the spot.

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TOOHOT4U

Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

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Reviewed: Aug. 24, 2008

Fantastic!!! Made this for our Sunday family dinner. Everyone was scared at first and only took one--they all came back for seconds and thirds. All the patties got eaten up!! I followed the recipe exactly but I added 1 Tsp Old Bay Seaoning as I am addicted to that flavor. Thanks for the great recipe!!

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smartcookie

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Aug. 22, 2008

My 12 year old (pickiest eater alive) not only ate this, but commented the next day that he thought "those squash things" were pretty good! Endorsement enough for me to make them again. (The non picky eaters in the family all loved them too.)

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bonebaby

Cooking Level: Expert

Living In: Greeley, Colorado, USA

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Reviewed: Aug. 13, 2008

These are great. Based on previous reviews I added more cheese, minced garlic, and extra seasonings. Even my 2 year old gobbled them up. I'll be using this recipe a lot.

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ENCHANTD1

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Reviewed: Aug. 4, 2008

Very nice recipe for zucchini and squash. I cut up a garlic clove and added it as well. Another great way to use the veggies out of the garden. Thnka much!

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Lou

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hope, Indiana, USA

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Reviewed: Jul. 11, 2008

These were a great use of extra garden squash! But I found them to be a bit bland as called for in the recipe. I ended up adding quite a bit of extra seasonings like fresh basil, carrots. However, the texture was wonderful and after I made the changes to suit my tastes I was very happy with them.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Jun. 29, 2008

This was delicious. We love fried squash, but not the mess. This is much easier and the squash is nice and crispy. Make sure to make small patties.

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dedwards

Cooking Level: Expert

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Reviewed: Jun. 29, 2008

The best!! I didn't exactly follow the recipe but found it to be an awesome idea for squash from the garden. I omitted the onions and only had a dab of cheese, but I only used two squash to feed three people. I just blotted the shredded squash with a paper towel and threw in a heaping 1/4 cup flour and a loose 1/4 cup corn meal, an egg, salt and pepper, and a little cheddar cheese. I fried them up in a good amount of hot oil(i made huge patties, eight total)...awesomeness. A real keeper in my country kitchen. We will plant squash again next year just to make these!!

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Nickie M.

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Reviewed: Jun. 24, 2008

What a great change of pace for yellow squash. Will add green onions next time.

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: May 23, 2008

I don't understand the part about draining the squash. Putting salt on it is supposed to extract water? Nothing drained from mine. We ate these with Ranch dressing, and the dressing was all you could taste. This recipe is going to make a LOT of patties unless you the number of servings.

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VERMICIOUS

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Reviewed: Jan. 22, 2008

I couldn't get any moisture to drain off the squash, even leaving it overnight in the fridge (when I mixed in the salt it got pretty mushy. I added the garlic like others suggested and made the patties bigger (fish cake size). It took a really long time to brown them, but they tasted pretty good. I'm definitely going to add some of the spices suggested as I felt they lacked something. Totally worthwhile making, though, and a nice change.

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GinaC

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Reviewed: Dec. 22, 2007

This is one of my all times favorites. The patties will make an appearance at the Christmas dinner. I've added a little more spices, such as basil, seasoned salt, cumin, cilantro, and of course garlic. Outstanding with sour cream or salsa!

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