I grew up eating these and have always loved them! This recipe made enough patties for me to freeze some for another meal. Delicious and kid friendly. You can serve them ketchup or sour cream.
8 medium yellow squash, shredded
1 onion, shredded
1 1/2 tablespoons salt
1 cup all-purpose flour
1/2 cup cornmeal
1 egg, lightly beaten
1 cup shredded Cheddar cheese
ground black pepper to taste
Place the squash and onion in a colander, sprinkle with salt and stir. Drain for 30 minutes to an hour. 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.
To freeze, allow to cool completely, place patties in quart size freezer bags.This recipe would be perfect for those summer months when you have squash coming out your ears! Make up a huge batch and put them in the freezer for later!
I am sharing this recipe with Full Plate Thursday, Ultimate Recipe Swap Thursday, and It’s a Keeper.