Squash Patties – Mom’s Recipe

by Alli

I have such fond memories of mom making squash patties when I was growing up. These patties (or fritters) are crispy on the outside and tender on the inside. They’re so good!

Squash Patties on white plate with gold fork

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I’m such a squash lover, especially summer squash, fresh from the garden. Whether I’m sautéing squash with zucchini and onions (so good when you cook them to a golden brown) or making squash patties, it’s one of my favorite summertime sides.

I remember mom always telling me to pick yellow crookneck squash when they are small and tender. If they are allowed to get too big, they end up being tough. 

These days you can buy yellow squash pretty much year-round, but nothing beats fresh from the garden squash. If you don’t have a garden, support your local farmers by buying fresh vegetables from farm stands or farmer’s markets. 

Yellow Squash In A Pile

Mom’s Squash Patties

I was chatting with my sister, Melinda, one day and we were talking about all our favorite foods mom used to make and how we wished we had written down all of her recipes before she passed. I mentioned squash patties and my sister said, “Oh, I have that one.” If I recall, I may have shed a few happy tears!  

This is mom’s hand-written recipe. (Yes, I do have tears in my eyes!)

Handwritten recipe for Squash Patties

Ingredients for Squash Patties

You’ll find the complete recipe down below, but here are the ingredients at a glance:

  • Yellow Squash, grated
  • Onion, grated
  • Salt
  • Self-Rising flour
  • Cornmeal
  • Black pepper 
  • Shredded cheddar cheese

How To Make Squash Patties

I use a box-type grater like this to grate the squash and onion. It’s important to salt the grated squash and onion and place it in a colander for at least 15 minutes. I have metal, but I love this collapsable colander

After 15 minutes, I press with paper towels to remove any remaining moisture. Do not skip the colander step or the squash will be too watery to hold together.

Grated yellow squash and onions in a colander to drain

In a bowl, mix the grated squash and onion with the remaining ingredients. Form the squash into thin patties and pan-fry on medium heat in a little vegetable oil until golden brown and crispy – about 2 minutes per side. 

Squash patties stacked on a navy blue plate

This past weekend, I served squash patties alongside my husband’s grilled chicken and baked potatoes. Yum! 

squash patties on dinner plate with grilled chicken and baked potato

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Yield: 6 servings

Squash Patties

Squash patties stacked on a navy blue plate

Squash Patties (or fritters) are a great way to use fresh squash during the summer months. The patties are crisp on the outside and tender on the inside.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 6 medium yellow squash, grated
  • 1 medium onion, grated
  • 1 Tablespoon salt
  • Black pepper to taste
  • 1 egg
  • 1 cup self-rising flour
  • 1/2 cup cornmeal
  • 1 cup cheddar cheese, shredded
  • 2 Tablespoons oil, for frying

Instructions

  1. Place the grated squash and onion in a colander. Sprinkle with salt and set in the sink until well-drained (about 15-20 minutes). Then, press with paper towels to squeeze out any remaining moisture.
  2. In a medium bowl, mix together the flour, cornmeal, black pepper, cheese, egg, and squash.
  3. In a skillet, heat oil on medium. Form heaping tablespoons into thin patties and fry for about 2-3 minutes on both sides or until golden brown. Serve warm.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 316Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 50mgSodium 1448mgCarbohydrates 41gFiber 6gSugar 10gProtein 12g

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