Easy 4-Ingredient Squash Patties Recipe Is Side Dish Perfection by Donna John


Easy 4-Ingredient Squash Patties Recipe Is Side Dish Perfection

Remember the summer Dirty Dancing was released? Everyone knew it would be OK, but then it was described as the "sleeper of summer" because no one could have predicted how much it would be loved. Well, that's what happened with this yellow squash patties recipe. I knew it would be OK, but had no idea how good it would be and how much I want to already make them again. And thank goodness fresh yellow squash is available year-round!

This easy fried squash patties recipe is crispy on the outside and moist and full of flavor on the inside. A winning combination! After your first bite you'll be grabbing another from the plate. Really. They're delicious. All you need to make these pan-fried yellow squash patties is yellow crookneck squash, onion, an egg, flour and vegetable oil for frying.

This moist on the inside and crispy on the outside squash patties are hard to stop eating! Serve the low-sodium squash cakes as a side dish or an appetizer with a dip like ranchCajun or fry sauce.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

  • 2 cups coarsely grated yellow crookneck squash (about 2 medium squash)
  • 1 cup finely chopped onion
  • 1 egg
  • 1/2 cup flour

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Recipe Notes

  • Don't crowd the pan when frying the squash patties. You may have to do it in two batches.
  • Make sure the oil is hot before frying the patties.
  • Store any leftover patties in an airtight container in the fridge for up to five days. Reheat in the microwave or in a dry skillet.

Here's how to make it: 

  1. Put the grated squash into a bowl.
  2. Add the onion, egg and flour. Season liberally with salt and pepper. Mix well.
  3. Heat about 1/2 an inch of oil in a frying pan over medium-high heat. Using a spoon, drop mounds of the squash mixture into the hot oil to form patties. Don't crowd the pan. (You may have to do this in two batches.)
  4. Fry for about 2 to 3 minutes per side until heated through and golden brown on both sides. Remove to a paper towel.

Nutrition Facts Per Serving

Calories: 99

Total Fat: 2.7g

Saturated Fat: 0.8g

Cholesterol: 93mg

Sodium: 41mg

Total Carbohydrate: 13.8g

Dietary Fiber: 1.4g

Total Sugars: 2.2g

Protein: 5.3g

Vitamin D: 9mcg

Calcium: 28mg

Iron: 1mg

Potassium: 214mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
We really enjoyed this recipe! Can't wait to make it again. Thank goodness I bought way too many yellow squash. :-)
Elisa Schmitz
I definitely remember "Dirty Dancing" and how it was the runaway hit that year. Can't wait to try this runaway hit recipe! #yum
Andrea Vervynck
Has anyone tried baking these instead of frying for a little bit of a healthier option? And what about a different flour option? Both my best friend and SIL are gluten free! I thought these might be good for Thanksgiving instead of our normal squash casserole... thanks!
Donna John
Gluten-free flour would be fine. I have never baked them, but am making them tonight, so may try it that way. Stay tuned!

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