Top these delicious, cheesy squash patties with sour cream and a dash of hot sauce. Everyone will love them!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.

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  • In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.

  • Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.

Nutrition Facts

150 calories; 6.2 g protein; 18.8 g carbohydrates; 27.6 mg cholesterol; 952.8 mg sodium. Full Nutrition

Reviews (172)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/17/2006
My wife and I really enjoyed this dish. But, of course, I did not follow the recipe very closely. (btw: the dog gave a big ‘thumbs’ up for the leftovers also) I used about a 1 3/4 cup cheese. I used a very sharp cheddar and also some nice jarlsberg rather than a generic American cheese. Instead of ‘salt’ I used lowery’s seasoned salt, 2 teaspoons. (and after mixing in the salt, I let it stand covered in fridge for a few hours before draining the extra liquid) I added 3 minced cloves of fresh garlic. Tossed in some dry seasoning; cumin, basil, oregano, cilantro… and probably some other stuff. I pan fried them at med-high heat in olive oil until they had a light crispy crust (about 3 minutes per side) Served with sour cream and a dash of crystal hot sauce. Read More
(186)

Most helpful critical review

Rating: 3 stars
05/23/2008
I don't understand the part about draining the squash. Putting salt on it is supposed to extract water? Nothing drained from mine. We ate these with Ranch dressing and the dressing was all you could taste. This recipe is going to make a LOT of patties unless you the number of servings. Read More
(19)
206 Ratings
  • 5 star values: 115
  • 4 star values: 67
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
07/17/2006
My wife and I really enjoyed this dish. But, of course, I did not follow the recipe very closely. (btw: the dog gave a big ‘thumbs’ up for the leftovers also) I used about a 1 3/4 cup cheese. I used a very sharp cheddar and also some nice jarlsberg rather than a generic American cheese. Instead of ‘salt’ I used lowery’s seasoned salt, 2 teaspoons. (and after mixing in the salt, I let it stand covered in fridge for a few hours before draining the extra liquid) I added 3 minced cloves of fresh garlic. Tossed in some dry seasoning; cumin, basil, oregano, cilantro… and probably some other stuff. I pan fried them at med-high heat in olive oil until they had a light crispy crust (about 3 minutes per side) Served with sour cream and a dash of crystal hot sauce. Read More
(186)
Rating: 5 stars
06/29/2008
This was delicious. We love fried squash, but not the mess. This is much easier and the squash is nice and crispy. Make sure to make small patties. Read More
(41)
Rating: 5 stars
06/22/2007
My family loves this recipe!! We may use a bit more cheese but otherwise we don't change a thing. This recipe makes more than we can typically eat at one meal and we store it in a zip top bag in the fridge and it does great! Read More
(36)
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Rating: 5 stars
08/30/2005
I used half zucchini and half yellow squash. I also added a clove of chopped garlic to the mixture before frying. It was delicious! Read More
(28)
Rating: 4 stars
06/24/2008
What a great change of pace for yellow squash. Will add green onions next time. Read More
(27)
Rating: 4 stars
06/04/2005
Grateful for a new recipe to help use some of the buckets full of Squash. I might add some garlic or even fresh pepper to give a little added flavor. Read More
(22)
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Rating: 5 stars
08/20/2007
Very good! I used 3 little squash and kinda just altered the rest of the ingredients. A very kid friendly way to serve squash. I've been making a lot of squash this summer and the kids are pretty scared of it...but not anymore. Read More
(21)
Rating: 3 stars
05/23/2008
I don't understand the part about draining the squash. Putting salt on it is supposed to extract water? Nothing drained from mine. We ate these with Ranch dressing and the dressing was all you could taste. This recipe is going to make a LOT of patties unless you the number of servings. Read More
(19)
Rating: 4 stars
01/22/2008
I couldn't get any moisture to drain off the squash even leaving it overnight in the fridge (when I mixed in the salt it got pretty mushy. I added the garlic like others suggested and made the patties bigger (fish cake size). It took a really long time to brown them but they tasted pretty good. I'm definitely going to add some of the spices suggested as I felt they lacked something. Totally worthwhile making though and a nice change. Read More
(19)