Grandma's Yellow Squash Patties (Squash Cakes)
This recipe for yellow squash patties is quick, easy, and delicious. They’re also super simple to make gluten free!
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Servings: 4 people
Ingredients
- 2 medium-small unpeeled yellow squash (or enough to make 2 cups grated)
- 1/2 medium onion (enough to make 1/2 cup chopped or grated onion)
- 1 tsp sugar, adjust to taste
- 1/2 tsp salt, or to taste
- dash pepper, or to taste
- 6 tbsp baking mix or flour (we use Gluten Free Bisquik)
- 2 eggs, beaten
- 2 tsp melted butter
- extra butter for greasing the skillet
Instructions
- Preheat an electric skillet to 375 degrees F, or medium to medium-high heat if using a frying pan over a burner.
- Coarsely grate the squash. If using it right away, there's no need to drain it. If you're making ahead of time, let the squash drain in the fridge - in a colander situated over a bowl to catch extra liquid.
- If your squash is overgrown and seedy, scoop out the bulk of the larger seeds before grating it up.
- Combine the grated squash and chopped onion together in a bowl.
- Sprinkle the sugar, salt and pepper, and the baking mix (or flour) on top of the mixture and stir well.
- Add the beaten eggs and mix thoroughly.
- Drizzle in the melted butter and stir it in until the mixture is thoroughly combined.
- Generously rub butter over the piping hot surface of the skillet or frying pan.
- Using a tablespoon, drop the squash mixture by the spoonfulls onto the hot skillet.
- Fry until golden brown on both sides, flipping occasionally for even browning.
- Remove from heat and place on a cooling rack, or on a paper towel lined plate. Serve immediately while piping hot!
- Store extra in the refrigerator for up to 2 days. Squash patties (squash cakes) can also be frozen for a few months, though they really do taste best freshly made!