Crispy Zucchini & Yellow Squash Patties Recipe: The South in Your Mouth by Donna John

Crispy Zucchini & Yellow Squash Patties Recipe: The South in Your Mouth

We love our yellow crookneck squash and zucchini in the south. With vegetable gardens overloaded with these fan-favorite vegetables in the summer, I know you're probably looking for new recipes like I am. This crispy zucchini and yellow squash patties recipe combines two of our favorite summer vegetables into one amazing side dish.

All you need to make these crispy pan-fried squash patties is a yellow crookneck squash, a zucchini squash, an onion, an egg and flour. Use a cheese grater to shred the squash into a bowl, then add the chopped onion, egg and flour. Mix well, shape into patties and fry in hot oil until golden and crispy on both sides.

Serve these squash cakes as a side dish for dinner with chicken, pork, beef or seafood. You could also serve them as an appetizer with a dipping sauce like creamy Cajun, ranch or remoulade.

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


  • 1 cup coarsely grated yellow crookneck squash (about 1 medium squash)
  • 1 cup coarsely grated zucchini (about 1 medium zucchini)
  • 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.

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.

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Frying Pans
Frying Pans $10 & Up
Flour $2 & Up

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Elisa Schmitz
Oh, My. These would make such a fun appetizer or snack anytime of year. So many dipping sauces are calling my name to dunk these into, LOL!
You don't need to wring the excess moisture out of the squash, in a clean tea towel, to prevent the patties from being soggy, Donna John ,despite the added flour? Thanks!
Donna John
No, I didn't do that. Not necessary. But if you have watery squash for some reason you could.
Perfect! 1 less step, and 1 less tea towel to launder. And fold.I hate folding. It makes me hurt.

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