Ingredients35 m servings 210 cals
- In a bowl, mix the egg, cornmeal mix, squash, onion, onion powder, salt, and black pepper until thoroughly combined (mixture may seem a little dry).
- Heat the peanut oil in a large skillet over medium-high heat, and drop the squash mixture by large spoonfuls into the hot oil to form patties. Cook until brown on both sides, 2 to 3 minutes per side.
- Cook's Notes
- This dish can go 2 ways. You can make them mild and serve them with remoulade, OR add optional ingredients and serve them sauceless.
- Optional add-ins: garlic powder, minced or grated jalapeno (pickled or fresh), aleppo pepper (or other pepper flakes), cayenne pepper.
Per Serving: 210 calories; 10.9 g fat; 25 g carbohydrates; 3.8 g protein; 31 mg cholesterol; 448 mg sodium. Full nutrition
ReviewsRead all reviews 3
Very dry and crumbly as recipe is written. The size of the egg +/or squash may have made a difference, but I was happier by adding 1/4 cup of water to the mixture. Next time I will be adding he...
I didn't have enough onion and tried to substitute onion powder. I didn't add enough though lol. Despite that this was still really good, will make again.