There is something simply irresistible about these golden little bites known as the Squash Patties Recipe. Imagine tender, slightly sweet yellow squash blended with savory Parmesan and a gentle hint of garlic, then fried to a perfect crisp on the outside while staying moist and flavorful inside. This recipe transforms humble summer squash into a crowd-pleasing dish that can stand proudly as a side, appetizer, or even a light lunch. Each patty delivers a satisfying crunch balanced by a delicate melt-in-your-mouth texture, making it a staple I love to share with friends who appreciate the magic of simple ingredients turned spectacular.
Ingredients You’ll Need
You’ll be amazed at how just a handful of ingredients can come together to create such a delicious and colorful dish. Each component plays an essential role, with the yellow squash providing freshness and moisture, while Parmesan and seasonings add depth and a punch of flavor.
- Yellow squash, 2 cups shredded: The star veggie that offers tender sweetness and a lovely summer vibe.
- Salt, 1/2 teaspoon: Helps draw out moisture from the squash, ensuring a crispier patty.
- Onion, 1/4 cup finely chopped: Adds a mild sharpness that brightens the overall flavor.
- Large egg, 1: Acts as the perfect binder to hold your patties together.
- Grated Parmesan cheese, 1/4 cup: Brings a nutty, savory richness that makes these patties truly addictive.
- All-purpose flour, 1/4 cup: Essential for structure and light crispiness.
- Black pepper, 1/4 teaspoon: Adds a gentle heat to balance the flavors.
- Garlic powder, 1/4 teaspoon: Imparts an earthy depth without overpowering the squash’s freshness.
- Olive or vegetable oil, 2 tablespoons: For frying, creating that irresistible golden crust.
How to Make Squash Patties Recipe
Step 1: Prepare the Squash
Start by shredding about two medium yellow squash. Place the shredded squash in a colander, sprinkle with half a teaspoon of salt, and let it rest for 10 minutes. This step is crucial as it draws out excess moisture, preventing soggy patties. Afterward, squeeze the squash firmly using a clean kitchen towel or cheesecloth to remove as much liquid as possible. Trust me, this little trick makes all the difference between a soggy mess and perfectly crisp patties.
Step 2: Mix the Ingredients
In a medium bowl, combine the drained squash with finely chopped onion, a beaten egg, grated Parmesan, flour, black pepper, and garlic powder. Stir everything until the mixture is well blended. You want to achieve an even consistency so each patty has the perfect balance of flavor and holds together nicely during cooking.
Step 3: Cook the Patties
Heat your olive or vegetable oil in a large skillet over medium heat. Scoop approximately two tablespoons of the mixture for each patty and gently flatten them in the pan. Cook each side for about three to four minutes or until golden brown and deliciously crispy. When done, transfer the patties to a plate lined with paper towels to soak up any extra oil. The aroma at this point is simply unbeatable.
How to Serve Squash Patties Recipe
Garnishes
Sprinkle freshly chopped herbs like parsley or chives on top to add a burst of color and fresh flavor. A light drizzle of lemon juice or a dollop of sour cream or Greek yogurt pairs beautifully with the nutty Parmesan notes, elevating these patties from great to unforgettable.
Side Dishes
Squash patties shine alongside vibrant salads, tangy coleslaw, or even a refreshing cucumber-yogurt dip. They complement grilled chicken or fish perfectly, making your meal feel balanced yet exciting. For a casual setting, serve them with warm crusty bread and a side of marinara for dipping.
Creative Ways to Present
If you’re feeling a little adventurous, stack a few patties with layers of creamy avocado and sliced tomato for a stacked veggie sandwich. Or serve each patty topped with a fried egg for a lovely brunch option. These approachable little cakes invite plenty of experimentation, so have fun making them your own!
Make Ahead and Storage
Storing Leftovers
Leftover squash patties keep well in an airtight container in the refrigerator for up to two days. They make a fantastic quick snack or addition to lunch when you want something tasty without the fuss.
Freezing
These patties freeze beautifully. Lay them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. This way, you can enjoy them anytime, just pull out the amount you want without thawing the whole batch.
Reheating
For the crispiest reheating, pop the frozen or refrigerated patties into a hot skillet or air fryer for a few minutes until heated through and crunchy again. Avoid microwaving if you want to maintain that satisfying crisp exterior.
FAQs
Can I use zucchini instead of yellow squash?
Absolutely! Zucchini is a wonderful substitute that works just as well. The texture and moisture content are similar, so your patties will still come out delicious and crispy.
What if I don’t have Parmesan cheese?
You can try other hard cheeses like Pecorino Romano, or even a bit of sharp cheddar for a different flavor profile. Parmesan gives the best traditional taste, but these alternatives work in a pinch.
How do I make these patties crispier?
Removing as much liquid as possible from the shredded squash is the key. Also, make sure your oil is hot enough before adding the patties. A lightly crisp exterior comes from well-drained squash and proper frying temperature.
Can I bake these instead of frying?
You can bake them at 400°F (200°C) for about 20 minutes, flipping halfway through. Baking produces a different texture—less crispy but still tasty—so frying is preferred for that classic crunch.
Are these patties suitable for a vegetarian diet?
Yes! This Squash Patties Recipe contains no meat or animal byproducts except for the egg and cheese, making it perfect for vegetarians who enjoy dairy and eggs.
Final Thoughts
Oh, how I hope you give this Squash Patties Recipe a try soon. It’s one of those recipes that feels like a warm hug on a plate, simple yet bursting with flavor and texture. Whether it’s a casual weeknight dinner or a shareable party appetizer, these patties make every meal a little more special. Once you master them, they’ll become a beloved staple in your kitchen, just like they are in mine.
Print
Squash Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 patties
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
- Diet: Vegetarian
Description
These crispy and flavorful squash patties are a perfect way to enjoy fresh yellow squash. Lightly seasoned and pan-fried until golden brown, they make a delicious side dish, appetizer, or light lunch. With simple ingredients and easy preparation, these patties bring the taste of summer squash to your table in a delightful vegetarian recipe.
Ingredients
Squash Mixture
- 2 cups shredded yellow squash (about 2 medium)
- 1/2 teaspoon salt
- 1/4 cup finely chopped onion
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For Frying
- 2 tablespoons olive oil or vegetable oil
Instructions
- Prepare the Squash: Place the shredded yellow squash in a colander and sprinkle with 1/2 teaspoon of salt. Let it sit for 10 minutes to draw out excess moisture. Then, use a clean towel or cheesecloth to squeeze out as much liquid as possible from the squash to prevent soggy patties.
- Mix Ingredients: In a medium bowl, combine the drained squash, finely chopped onion, one large egg, grated Parmesan cheese, all-purpose flour, black pepper, and garlic powder. Stir the mixture thoroughly until everything is well incorporated and forms a batter-like consistency.
- Heat the Oil: Heat 2 tablespoons of olive or vegetable oil in a large skillet over medium heat, ensuring it is hot enough to fry but not smoking.
- Form and Cook Patties: Scoop about 2 tablespoons of the squash mixture for each patty and gently flatten them in the skillet. Cook the patties for 3 to 4 minutes on each side, or until they become golden brown and develop a crispy crust.
- Drain and Serve: Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil. Serve the squash patties warm as a tasty side dish, appetizer, or light lunch.
Notes
- Add a pinch of cayenne pepper or red pepper flakes to the mixture for a spicy kick.
- You can substitute zucchini for yellow squash if preferred.
- These patties freeze well; reheat them in a skillet or air fryer for best texture.
