Yellow Squash Patties

Pattycake, pattycake, baker’s man, bake me a cake as fast as you can. Pat it and prick it, and mark it with B, put it in the oven for baby and me.

As fast as you can, you say? Well, these Yellow Squash Patties may not be a cake, but they sure are quick to make! In regards to marking it with a B, I suppose that’s what condiments are for, aren’t they?

A fun little tidbit—these were actually more of a happy accident than something I actively came up with. At the time, I had leftover burger patties from a cookout, but they weren’t enough to feed everyone in the house. Thankfully, I had some yellow squash that I hadn’t used up yet. I subbed shredded yellow squash for the beef in my usual burger patty recipe, and surprisingly it turned out great! The resulting Yellow Squash Patties were slightly sweet, with a crispy, golden-brown exterior and a fluffy, moist interior. The shredded cheddar cheese also adds a nice sharp kick to contrast the mild flavor of the squash. When I first served them alongside the leftover burger patties, the plate got cleaned out! There’s just something wonderfully novel about a crispy snack made from yellow squash.

If you do try making them yourself, don’t be afraid to experiment with condiments! I’ve tried pairing them with sour cream and it really heightens the squash’s sweetness. On the other hand, my youngest daughter has tried eating them with a dash of hot sauce, which was apparently, “to die for.” Your imagination is the limit—ranch dressing? Honey mustard? Plain old ketchup? These patties will go with just about anything!

Yellow Squash Patties

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A dash of sour cream or hot sauce can elevate these savory, cheesy Yellow Squash Patties and turn them into an instant favorite.

• Author: Norann Oleson
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 1 hour 1x
• Category: Entrées

Ingredients

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• 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
• 1 pinch ground black pepper to taste
• 1 tablespoon vegetable oil

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Instructions

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.

Whether you’ve grown summer squash before, or you’ve only thought about trying it, you’re bound to learn something from our Summer Squash Gardening Guide. Summer squash is fairly easy to grow, requiring little more than the usual water maintenance and pest and disease vigilance, but we can help you navigate everything from starting seeds, planting, transplanting, and dealing with pesky issues like powdery mildew, should it come up. Check out our Summer Squash Gardening Guide.

Have you tried this Yellow Squash Patties recipe? It’s so versatile and easy to make. Please tell us how it turned out for you.