You can read the rest of the posts in this series here.
This is a recipe I have shared before, but since it is one of my favorite recipes ever and since it goes with this week’s series on Summer Squash, I thought it was time to revisit it!
These patties are easily made gluten free by using your favorite gluten free flour and you can omit the cheese if you prefer them to be vegan. Sometimes I do, sometimes I don’t.
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, but they are delicious just by themselves!
This recipe does take a little pre-planning since you need to let the moisture drain from the squash and onions, but they are so easy to make!
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.
This recipe makes a good amount of patties. Unless you have a large family, you will probably have left overs. Yum!
To freeze, allow to cool completely, place patties in quart size freezer bags.This recipe is 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 Meatless Mondays, Gluten Free Wednesdays, Recipe Round-Up, and Works for Me Wednesday.