Reviewed: Nov. 28, 2007

Everyone enjoyed these. I will definitely make them again and would certainly suggest this recipe. Even those that dislike squash should find these patties appealing. I only had four medium squash and they were enough for 4 adults making approx. 3in. round patties. I would like more seasoning next time and will add garlic/onion, etc.

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delicious bass

Cooking Level: Expert

Home Town: Boerne, Texas, USA

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Reviewed: Sep. 16, 2007

Bleh! Waaay too salty. When I added more cornmeal, milk, and cheese to try to cut it, I realized johhny cakes would've tasted much better. The dog wouldn't even eat this!

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Susan

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Reviewed: Aug. 24, 2007

MAKES A TON! NEXT TIME I WILL BE SURE TO DRAIN MUCH LONGER. I COOKED THEM A LITTLE LONGER THAN 3 MIN BECAUSE MINE WEREN'T AS BROWN AS I WANTED THEM. VERY TASTY AND THE KIDS EVEN ATE THEM! (TOLD THEM IT WAS "LIKE" A POTATOE PANCAKE AT FIRST)

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Amy

Cooking Level: Expert

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Reviewed: Aug. 16, 2007

Very good! I used 3 little squash and kinda just altered the rest of the ingredients. A very kid friendly way to serve squash. I've been making a lot of squash this summer and the kids are pretty scared of it...but not anymore.

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VeggieBalls

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Grass Valley, California, USA

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Reviewed: Aug. 3, 2007

This is my new recipe for summer squash!! I used two large squash, seemed to be a perfect amount. Next time I'm going to add a little orange zest and see how that tastes.

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Jul. 31, 2007

Very good recipe. My daughter said it reminded her of potato pancakes. I agree with the other reviewers that I wish they would have said what size squash or change it to cup measurement. My first try I used yellow and zuccinni squash and with the zuccinni squash being so much bigger, I found out too late I had way to much squash. It turned out still good. Next time I will use hopefully the right amount and it will be even better. Thanks for the recipe.

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SCARECROW13

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Reviewed: Jul. 24, 2007

Very good! Better than expected actually. I was a little unsure of how these would turn out but since we were looking for ways to use up excess squash from our garden we gave it a try. Pleasantly surprised at how they turned out. The cornmeal is the key ingredient!

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M.E. McKimmy

Cooking Level: Expert

Home Town: Roanoke, Virginia, USA

Living In: Richmond, Indiana, USA

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Reviewed: Jul. 16, 2007

This is the most exciting thing I've done with yellow squash. Everyone loves it and I make it weekly since it's growing in the yard! Thank you! Delicious!~

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LONGISLANDL8Y

Cooking Level: Intermediate

Living In: Centereach, New York, USA

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Reviewed: Jul. 7, 2007

This dish was excellent! My mom, fiance, and kids who hate squash loved this. I followed the recipe aside from using zuccini and squash together. I didnt have corn meal so I used bread crumbs instead. Everyone raved! Of course I didnt tell them until they ate it what they were. Just called them fried cakes. I am going to try to bake them today. Thanks for the recipe!

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Silvercin29

Cooking Level: Expert

Home Town: Republic, Ohio, USA

Living In: Burgoon, Ohio, USA

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Reviewed: Jul. 3, 2007

Very good way to use squash. I used yellow squash and parmesian cheese. I also added a pinch of red pepper for a little spice. They did not stick at all in my pan and were perfectly golden brown. So much easier than frying squash slices which takes so much time and makes a big mess. Thanks for a great recipe.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Jun. 22, 2007

My family loves this recipe!! We may use a bit more cheese but otherwise we don't change a thing. This recipe makes more than we can typically eat at one meal and we store it in a zip top bag in the fridge and it does great!

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ZEBRAKEPER

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Reviewed: Jun. 17, 2007

This was wonderful and different. Hot sauce got my attention being from Louisiana. I did change the cheese and did half cheddar and half pepperjack. Didn't need the pepper or hot sauce. Kind of like fritters. Mmmmm good!!!!

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GOOBERME1953

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Reviewed: Apr. 9, 2007

Good have used a little more spice, but a nice variation from the normal way we squash.

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COOKINGK19

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Reviewed: Mar. 15, 2007

Very tasty! The addition of cheese might make them stick to the pan, so make sure the it's hot when you add the patties to the pan.

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RebeccaB

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Reviewed: Feb. 15, 2007

My husband really liked this but I wasn't a big fan. Probably won't make it again.

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tagteamedbymidgits

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Reviewed: Dec. 1, 2006

I do these patties with zucchini as well. I altered the recipe slightly by adding finely sliced string beans and grated carrot, and used 1/2 cup of parmasan instead of the cheddar and more breadcrumbs to make a firmer mixture. I then coated the patties with extra breadcrumbs before frying them, to prevent sticking. Delicious, and well worth a try if you have a lot of squash on hand.

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demonik

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 17, 2006

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.

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Bright Yellow Ducky

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Reviewed: Jul. 15, 2006

The patties fell apart on the first 2 batches, so I tried to salvage the ingredients by putting the rest in a casserole and baking it--really didn't like the flavor or texture.

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Laura ST

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Reviewed: Jul. 13, 2006

I didn't use all the salt, so maybe that is where the flavor comes from. They were flavorless and the texture was unappetizing. A drawback to this recipe is not having a better measurement for the squash.

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