Squash patties turn summer squash into crispy, golden bites. Discover this easy patty pan squash recipe with expert tips for perfect results in 30 minutes
Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. One sunny afternoon in my Georgia backyard, the smell of frying squash patties pulled me back to my grandmother’s kitchen, where summer squash ruled the table. After burning a batch (oops!) and tweaking the recipe a dozen times, I’ve cracked the code on crispy, flavorful squash patties that even picky eaters love.
Whether you’re swimming in yellow squash from the garden or grabbing some at the store, this recipe delivers comfort without the fuss. Let’s make your kitchen smell like summer.
Table of Contents
About the Squash Patties Recipe & Ingredients
Squash patties transform humble yellow squash into crispy, cheesy bites of summer. This recipe stands out because it’s simple yet packed with flavor, balancing the squash’s mild sweetness with savory cheddar and a touch of cornmeal crunch. I’ve tested it across skillets and seasons to ensure foolproof results.
Squash Patties Ingredients Table
| Ingredient | US Measure | Metric Measure |
|---|---|---|
| Yellow squash | 6 medium/small, grated | ~600g, grated |
| Onion | 1 medium, grated | ~150g, grated |
| Salt | 1 Tablespoon | 15g |
| Black pepper | To taste | To taste |
| Egg | 1 large | 1 large |
| Self-rising flour | 1 cup | 120g |
| Cornmeal | 1/2 cup | 75g |
| Cheddar cheese, shredded | 1 cup | 100g |
| Oil (for frying) | 2 Tablespoons | 30ml |
Shopping Tips
Look for firm, vibrant yellow squash at your local grocery store like Kroger or Publix. Smaller squash (6–8 inches) are sweeter and less watery. Grab self-rising flour for ease, but if you only have all-purpose, mix in 1.5 teaspoons of baking powder. Choose a sharp cheddar for a bolder flavor punch.
Substitutions
- Yellow Squash: Swap with zucchini or patty pan squash for a similar texture.
- Cheddar Cheese: Try mozzarella for a milder flavor or pepper jack for a kick.
- Cornmeal: Use breadcrumbs for a softer patty.
Quality Indicators
Pick squash with smooth, unblemished skin. Avoid large ones—they’re often seedy and watery. For cheese, shred your own block for better melt and flavor; pre-shredded has additives that dull the taste.
Equipment & Preparation Steps
You’ll need a colander, a medium mixing bowl, a skillet (cast iron works wonders), and a spatula. No colander? Use a clean kitchen towel to squeeze out moisture. A box grater makes quick work of the squash and onion.
Step 1: Drain the Squash
Grate 6 medium yellow squash and 1 medium onion into a colander. Sprinkle with 1 tablespoon of salt and let it sit in the sink for 15–20 minutes. Press with paper towels to remove excess water. This step prevents soggy patties
Step 2: Mix the Batter
In a medium bowl, combine the drained squash and onion with 1 cup self-rising flour, 1/2 cup cornmeal, black pepper, 1 cup shredded cheddar cheese, and 1 egg. Stir until just combined. Don’t overmix—keep the batter light for tender patties.
Step 3: Form and Fry Patties
Heat 2 tablespoons of oil in a skillet over medium heat. Scoop heaping tablespoons of the mixture, flatten into thin patties, and fry for 2–3 minutes per side until golden brown. Work in batches to avoid crowding. Pro tip: Keep the oil hot but not smoking for even browning.
Step 4: Serve Warm
Drain the patties on paper towels to remove excess oil. Serve immediately for maximum crunch. Pair with a dollop of sour cream or a side of pesto chicken tortellini for a hearty meal.
Common Mistake: I once rushed the draining process, and my patties were mushy. Squeeze out as much water as possible to avoid this. Trust me, it’s worth the extra minute.
Tips, Variations, and Serving Suggestions
For the best squash patties, grate the squash finely for a uniform texture. Fry in small batches to maintain oil temperature. Want to impress? Channel Southern chef Sean Brock and add a pinch of smoked paprika for depth.
Squash Patties Variations
- Spicy Kick: Mix in 1 teaspoon of cayenne pepper or diced jalapeño.
- Gluten-Free: Use gluten-free flour and breadcrumbs instead of cornmeal.
- Herbaceous Twist: Add 2 tablespoons of chopped fresh dill or parsley.
- Low-Carb: Replace flour with almond flour for a keto-friendly version.
- Holiday Spin: Serve with cranberry sauce for a Thanksgiving side.
Storage Table
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | 3–4 days | Store in an airtight container; reheat in a skillet to restore crunch. |
| Freezer | Up to 1 month | Freeze in a single layer, then transfer to a freezer bag. Reheat in oven at 375°F. |
Serving Suggestions
Pair squash patties with a crisp Caesar chicken wrap for a light lunch. For dessert, try a refreshing red, white, and blue cheesecake salad. A chilled sweet tea or lemonade balances the savory flavors perfectly.
FAQs
How to make squash patty?
Grate yellow squash and onion, drain well, mix with flour, cornmeal, cheese, egg, and seasoning, then fry in hot oil for 2–3 minutes per side until golden.
What is a squash burger?
A squash burger is another name for squash patties, often shaped larger like a burger patty, made from grated squash, flour, and seasonings, then pan-fried.
What does patty squash taste like?
Patty pan squash has a mild, slightly sweet flavor with a tender texture, similar to yellow squash, perfect for crispy, savory patties.
How to squash burger patties?
Form squash patties by mixing grated squash with flour, cornmeal, egg, and cheese, then flatten into thin rounds and fry until golden.
What does Gordon Ramsay put in his burger patty?
Gordon Ramsay often uses simple, high-quality ingredients like ground beef, salt, and pepper, but you can adapt his style by adding sharp cheddar to squash patties for bold flavor.
How do you make squashed burgers?
Mix grated squash, onion, flour, cornmeal, egg, and cheese, form into patties, and fry in hot oil for 2–3 minutes per side until crispy.
Conclusion
These squash patties bring the taste of summer to your table with minimal effort. Their crispy edges and cheesy centers make every bite a delight. Serve them with a glass of iced tea or a side of low-carb Philly cheesesteak casserole for a cozy American meal. I’d love to hear how yours turn out—share your twist on social media or tag Tasty at Home. That Georgia summer memory still lingers every time I make these. What story will they tell in your kitchen? Tasty at Home – Where bold flavors meet everyday kitchens.
Squash Patties
Equipment
- Colander
- Medium mixing bowl
- Skillet
- spatula
- box grater
Ingredients
Essentials
- 6 medium/small Yellow squash grated
- 1 medium Onion grated
- 1 Tablespoon Salt
- Black pepper to taste
- 1 Egg large
- 1 cup Self-rising flour
- ½ cup Cornmeal
- 1 cup Cheddar cheese shredded
- 2 Tablespoons Oil for frying
Instructions
- Grate 6 medium yellow squash and 1 medium onion into a colander. Sprinkle with 1 tablespoon of salt and let it sit in the sink for 15–20 minutes. Press with paper towels to remove excess water.
- In a medium bowl, combine the drained squash and onion with 1 cup self-rising flour, 1/2 cup cornmeal, black pepper, 1 cup shredded cheddar cheese, and 1 egg. Stir until just combined.
- Heat 2 tablespoons of oil in a skillet over medium heat. Scoop heaping tablespoons of the mixture, flatten into thin patties, and fry for 2–3 minutes per side until golden brown.
- Drain the patties on paper towels to remove excess oil. Serve immediately for maximum crunch.