If you’re looking for a crispy, golden treat that tastes every bit as sunshiny as it looks, Squash Patties are about to become your new obsession. With sweet, tender yellow squash as the star and a supporting cast of humble pantry staples, these patties offer the perfect balance of savory, cheesy richness and herby freshness. They’re quick to whip up, incredibly versatile, and the ultimate way to celebrate the flavors of summer—whether you’re serving them as a side dish, appetizer, or even the main event. Trust me, once you’ve taken a bite of freshly cooked Squash Patties, you’ll wonder how you ever got by without them.
Ingredients You’ll Need
You only need a handful of simple, inexpensive ingredients to make truly memorable Squash Patties. Each item brings an essential flavor, color, or texture to the dish—don’t skip or swap if you want absolute squash perfection!
- Yellow squash (3 cups, grated): Sweet, mild, and packed with moisture that needs to be squeezed out for crisp patties.
- Salt (1 teaspoon): Draws out excess water from the squash and enhances every flavor in the patties.
- Onion (1/2 cup, finely chopped): Adds savory sharpness and a subtle bite.
- Egg (1 large, beaten): Binds the mixture together so your patties hold their shape.
- All-purpose flour (1/2 cup): Gives the patties their structure, keeping them tender yet sturdy.
- Cornmeal (1/4 cup): Provides a touch of golden crunch and classic Southern character.
- Black pepper (1/2 teaspoon): Balances the sweetness of the squash with a bit of warmth.
- Garlic powder (1/2 teaspoon): Infuses each bite with subtle garlicky depth.
- Paprika (1/4 teaspoon): Adds a gentle earthiness and just a hint of color.
- Grated Parmesan cheese (1/4 cup): Gives a rich, nutty flavor and a satisfyingly melty texture.
- Fresh parsley (2 tablespoons, chopped): Lends brightness and a pop of green.
- Olive oil (2–3 tablespoons, for frying): Ensures the patties get beautifully crisp and golden in the pan.
How to Make Squash Patties
Step 1: Prep the Squash
Start by grating your yellow squash and piling it into a colander. Sprinkle generously with salt—this draws out the water, one of the most important steps for crispy results. Let it rest for about 10 minutes, then use a clean towel or some sturdy paper towels to squeeze out as much moisture as possible. Don’t rush this part! The less water, the better your patties will hold together and brown.
Step 2: Prepare the Mixture
Transfer your squeezed, slightly shrunken squash into a large mixing bowl. Add the finely chopped onion, the beaten egg, flour, cornmeal, black pepper, garlic powder, paprika, parmesan, and parsley. Stir everything together until it’s well-mixed and you have a thick, cohesive batter. This is where the magic happens—the combination should feel sturdy but still moist and easy to scoop. If it seems a little runny, sprinkle in an extra spoonful of flour.
Step 3: Fry the Patties
Set a large skillet over medium heat, pour in enough olive oil to generously coat the bottom, and let it get hot (but not smoking). Scoop about 1/4 cup of the squash mixture for each patty and shape it gently, then place it in the pan. Flatten each mound slightly so they cook evenly. Fry for 3–4 minutes on the first side until you see a golden, crispy crust, then flip and repeat on the other side. Don’t overcrowd the pan—work in batches if you need to so each patty gets its moment to shine.
Step 4: Drain and Serve
Once browned and beautiful on both sides, transfer your squash patties to a plate lined with paper towels to soak up any extra oil. They’ll be piping hot and irresistibly crispy. Serve them up warm—you can’t beat that combination of crunchy outside and tender, cheesy interior!
How to Serve Squash Patties
Garnishes
Squash Patties are tasty on their own, but a few simple garnishes take them absolutely over the top. Sprinkle with a little extra chopped fresh parsley or a dusting of Parmesan cheese for that restaurant-worthy touch. If you love a bright finish, try a dollop of sour cream or creamy Greek yogurt, and a squeeze of fresh lemon juice to wake up the flavors even more.
Side Dishes
These patties are equally at home alongside a big green salad, a bowl of tomato soup, or nestled next to some roasted veggies. For a Southern-inspired feast, pair with grilled chicken, fresh corn on the cob, or even a hearty spoonful of baked beans. Their versatility makes them the ultimate companion to all your favorite meals.
Creative Ways to Present
Get playful with how you serve your Squash Patties! Stack them high with layers of avocado slices and microgreens for an elegant appetizer. Slide them into sliders with a smear of aioli, or break them up over a summer grain bowl for extra crunch. They even work cold, crumbled over salads or tucked into a veggie wrap for something quick and satisfying.
Make Ahead and Storage
Storing Leftovers
Leftover Squash Patties keep beautifully in the fridge. Wait for them to cool completely, then layer them between sheets of parchment paper in an airtight container. They’ll stay fresh, tender, and ready to reheat for up to three days—though they rarely last that long!
Freezing
To freeze, lay cooled patties in a single layer on a baking sheet and pop them in the freezer. Once solid, transfer to a freezer bag or container with parchment between layers. They’ll keep for up to two months, and you can pull out however many you need for an impromptu snack or side.
Reheating
For the crispiest results, reheat your Squash Patties in a skillet over medium heat with a drizzle of oil. Alternatively, pop them in a 350°F oven for 8–10 minutes until hot and crunchy again. Microwaving works too, but you’ll lose a bit of that glorious exterior crunch.
FAQs
Can I use zucchini instead of yellow squash?
Absolutely! Zucchini works just as well as yellow squash in this recipe. The flavor is very similar and the technique is exactly the same—just be sure to squeeze out all that extra liquid for the best texture.
How can I make these patties gluten-free?
Just swap the all-purpose flour for a cup-for-cup gluten-free flour blend, and double-check your cornmeal is certified gluten-free. You’ll get the same delicious, crispy Squash Patties without any gluten.
Do Squash Patties work in the oven?
Yes, they bake up beautifully! Place them on a lightly greased baking sheet and bake at 400°F for about 20 minutes, flipping halfway through. You’ll have lighter, but still crispy, patties—perfect for a healthier twist.
What dipping sauces go well with Squash Patties?
Sour cream and Greek yogurt are classic, but you can also try a garlicky aioli, spicy Sriracha mayo, or even a simple herbed ranch. The possibilities are endless and totally customizable to your taste.
Can I double or halve the recipe?
Definitely! The recipe is easy to scale. Just adjust the ingredients up or down as needed, and keep the patties small for even cooking if you make a big batch. They’re perfect for a crowd or a cozy dinner for two.
Final Thoughts
There’s just something special about homemade Squash Patties—the way they bring a golden crunch and fresh veggie charm to the table is downright irresistible. Give them a try and let this simple, sunny recipe become a favorite in your own kitchen. I can’t wait for you to taste how delicious something so easy can be!
Print
Squash Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 patties
- Category: Side Dish, Appetizer
- Method: Pan-Frying, Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Description
These delicious squash patties are a crispy and flavorful way to enjoy summer squash. Made with grated yellow squash, onions, and a savory blend of spices, these patties are pan-fried to golden perfection. They make a fantastic side dish or appetizer for any meal.
Ingredients
Grated Squash Mixture:
- 3 cups yellow squash, grated
- 1 teaspoon salt
Patty Mixture:
- 1/2 cup onion, finely chopped
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 2–3 tablespoons olive oil (for frying)
Instructions
- Prepare Squash Mixture: Place grated squash in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess moisture and transfer to a bowl.
- Mix Ingredients: Stir in onion, egg, flour, cornmeal, spices, Parmesan, and parsley until well combined.
- Cook Patties: Heat olive oil in a skillet, scoop mixture per patty, flatten in the skillet, and cook until golden brown and crisp.
- Serve: Drain on a paper towel–lined plate and serve warm.
Notes
- For a lighter version, bake the patties at 400°F (200°C) for 20 minutes, flipping halfway through.
- Pair with sour cream or a yogurt dipping sauce for extra flavor.
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