Description
These crispy and flavorful squash patties are a delightful way to enjoy yellow squash. Made with grated squash, sharp cheddar, and a blend of simple ingredients, they are pan-fried to golden perfection and make a perfect appetizer or side dish.
Ingredients
Scale
Main Ingredients
- 2 medium yellow squash, grated
- 1/2 cup finely chopped onion
- 1/2 cup shredded cheddar cheese
- 1/2 cup all-purpose flour
- 1 large egg
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil or vegetable oil, for frying
Instructions
- Prepare the squash: Place the grated yellow squash in a clean kitchen towel and squeeze out the excess moisture to prevent soggy patties.
- Mix ingredients: In a large bowl, combine the drained squash, finely chopped onion, shredded cheddar cheese, all-purpose flour, egg, breadcrumbs, minced garlic, salt, and black pepper. Mix thoroughly until well combined.
- Heat the oil: Warm 2 tablespoons of olive oil or vegetable oil in a large skillet over medium heat to prepare for frying.
- Form patties: Shape the squash mixture into small, evenly sized patties to ensure uniform cooking.
- Cook patties: Place the patties in the hot skillet and cook for 3-4 minutes on each side, or until they turn golden brown and crisp.
- Drain excess oil: Once cooked, remove the patties from the skillet and place them on paper towels to drain any excess oil.
- Serve: Serve the squash patties warm with your favorite dipping sauce for a delicious appetizer or side dish.
Notes
- Squeezing out the moisture from the grated squash is crucial to achieving crispy patties.
- You can substitute cheddar cheese with mozzarella or a dairy-free alternative if desired.
- For a gluten-free version, replace all-purpose flour and breadcrumbs with gluten-free variants.
- Leftover patties can be refrigerated for up to 2 days and reheated in a skillet for crispiness.
- Serve with ranch, sour cream, or a spicy aioli dipping sauce for extra flavor.
