If you’re looking for a bright and utterly irresistible way to showcase summer squash, these Squash Patties are about to become your new obsession. Tender, golden, and crisped just right on the outside, each bite is a little celebration of Southern comfort and veggie-forward flavor. Packed with fresh herbs, a whisper of Parmesan, and a touch of cornmeal for that crave-able crunch, these patties transform humble ingredients into a side dish or appetizer that vanishes fast. Dive in and discover why Squash Patties deserve a place at every table!
Ingredients You’ll Need
There’s something magical about a recipe that lets simple, everyday ingredients shine. Each component here plays a starring role, whether it’s adding texture, boosting flavor, or bringing vibrant color to the finished Squash Patties. Here’s what you’ll need, plus a quick tip for each:
- Yellow squash (3 cups, grated): Choose the freshest, firmest squash you can find for the best flavor and texture.
- Salt (1/2 teaspoon): Essential for drawing out extra moisture and seasoning the squash all the way through.
- All-purpose flour (1/2 cup): Helps bind everything together for perfectly shaped patties.
- Cornmeal (1/4 cup): Adds a rustic crunch and a hint of Southern flair.
- Parmesan cheese (1/4 cup, grated): Brings a savory, umami depth and helps with browning.
- Green onions (2, finely chopped): Lend a pop of color and a gentle oniony bite.
- Garlic (1 clove, minced): Just enough to infuse the patties with aromatic richness.
- Egg (1 large, lightly beaten): Acts as the glue that holds everything together.
- Black pepper (1/4 teaspoon): Adds subtle heat and depth.
- Paprika (1/4 teaspoon): For warm color and a gentle smoky note.
- Fresh parsley (2 tablespoons, chopped): Brightens up every bite with fresh, herbal flavor.
- Vegetable oil (3 tablespoons, for frying): Creates that irresistible golden crust—don’t skimp here!
How to Make Squash Patties
Step 1: Prepare and Drain the Squash
Start by grating your yellow squash and placing it in a colander. Sprinkle the salt over the top, then let it sit for about 10 minutes. This step is key—salt draws out the excess moisture, which keeps your Squash Patties from turning soggy. After 10 minutes, gather the squash in a clean kitchen towel and squeeze out as much liquid as possible. The drier the squash, the crispier your patties will be!
Step 2: Mix the Batter
In a large mixing bowl, combine the well-drained squash with flour, cornmeal, Parmesan, green onions, garlic, the beaten egg, black pepper, paprika, and parsley. Stir everything together until the mixture is evenly combined. It should be thick enough to hold its shape when scooped—if it feels too loose, you can sprinkle in a little extra flour or cornmeal.
Step 3: Shape and Fry the Patties
Heat the vegetable oil in a large skillet over medium heat. Scoop about 1/4 cup of the squash mixture and gently flatten it into a patty shape with your hands or the back of a spoon. Place the patties into the hot skillet, being careful not to overcrowd. Let them cook for 3 to 4 minutes per side, or until beautifully golden and crisp. Transfer each batch to a paper towel-lined plate to drain while you fry the rest.
Step 4: Serve Warm and Enjoy
Once all your Squash Patties are cooked, serve them up while they’re still warm and crisp. They make a delicious snack on their own, but they really shine with a little something extra—think a dollop of sour cream, a drizzle of ranch, or a bright squeeze of lemon juice. Now dig in and watch them disappear!
How to Serve Squash Patties
Garnishes
Take your Squash Patties to the next level with a finishing touch of fresh parsley, a sprinkle of extra Parmesan, or a few sliced green onions scattered over the top. If you’re feeling bold, a little lemon zest or hot sauce adds a punchy flavor that wakes up the palate.
Side Dishes
These patties play well with almost anything! Serve them alongside a crisp summer salad, grilled chicken, or classic Southern sides like coleslaw and baked beans. They’re also fantastic as an appetizer with a trio of dipping sauces for guests to enjoy.
Creative Ways to Present
Try stacking Squash Patties slider-style with a swipe of aioli between each layer, or serve them as a base for poached eggs for a Southern-inspired brunch. You can even tuck them into pita bread with fresh veggies for a fun, hand-held lunch option.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the patties cool completely, then store them in an airtight container in the fridge. They’ll stay fresh and tasty for up to 3 days, and they’re just as good reheated as they are straight from the skillet.
Freezing
Squash Patties freeze beautifully! Arrange them in a single layer on a baking sheet to freeze, then transfer to a freezer bag or container. They’ll keep for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
To recapture their signature crispness, reheat Squash Patties in a skillet over medium heat or pop them in a 375°F oven for about 10 minutes. Avoid the microwave if possible, as it tends to make them soft.
FAQs
Can I use zucchini instead of yellow squash?
Yes! Zucchini works perfectly in this recipe—just be sure to follow the same salting and draining process, as zucchini also holds a lot of water. The flavor will be very similar, and you’ll still get those lovely crispy edges.
Can I make Squash Patties gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend and make sure your cornmeal is certified gluten-free. The texture may change slightly, but the patties will still hold together nicely and taste fantastic.
What’s the best way to keep the patties from falling apart?
Be sure to squeeze as much moisture as possible from the squash before mixing. If the mixture seems too wet, add a bit more flour or cornmeal until it holds together when pressed. Also, don’t flip the patties too early—let them form a good crust before turning.
Can I bake these instead of frying?
Yes! Arrange Squash Patties on a parchment-lined baking sheet and bake at 400°F for 20 minutes, flipping halfway through. They’ll be a little lighter but still delicious and crispy on the edges.
What sauces go well with Squash Patties?
Classic options like sour cream, ranch, or a garlicky aioli are always crowd-pleasers. For something different, try a spicy remoulade, tzatziki, or even a drizzle of hot honey for a sweet-and-savory twist.
Final Thoughts
There’s something so satisfying about turning fresh veggies into a crispy, golden treat, and Squash Patties truly deliver on every level. I hope you’ll give this recipe a try—whether you’re a lifelong squash fan or just looking for a new way to enjoy summer’s bounty, these patties are sure to win you over. Happy cooking!
