30 Minute or Less/ Sides/ Southern Recipes/ Vegetarian

Pan Fried Squash Cakes

These are good. Really good. And we all need another way to cook squash, so why not Squash Cakes?

Fresh summer squash from the garden is one of the things I look forward to the most. One of my favorite ways to eat it is to cut it in thick slices and cook it in a cast iron skillet in some butter until it is brown. So good. Squash casseroles are also yummy. The kids like squash cut up into big chunks in their vegetable soup.

But I think I might have a new favorite way to cook squash.

Squash Cakes : trust me, you want to make these!

One of my moms brought me some fresh yellow squash right out of her garden. My parents are so good to me, aren’t they? I am pretty much spoiled.

 

Our new favorite way to eat summer squash-Squash Cakes. These are good. Really good. Fresh yellow squash, cooked in batter to savory-sweet fried goodness.

 

This is a great recipe for larger squash.

So to the handy little shredder. This one is a veggie strip maker from Pampered Chef. Instead of making strips, I quickly moved the squash back and forth to make smaller shreds. Worked like a charm. (You can also shred it with a regular food grater or food processor.)

I really liked the texture created from the veggie strip maker, though. And for less than $20, it is a handy item to have in the kitchen. Works great with zucchini, carrots, potatoes and cucumbers. It also is an inexpensive tool to make veggie noodles, too.

 

Our new favorite way to eat summer squash-Squash Cakes. These are good. Really good. Fresh yellow squash, cooked in batter to savory-sweet fried goodness.

 

Next we added some shredded white onions and chopped green onion tops. I love green onions, don’t you? They are an inexpensive way to add mild flavor and a ton of color.

 

Our new favorite way to eat summer squash-Squash Cakes. These are good. Really good. Fresh yellow squash, cooked in batter to savory-sweet fried goodness.

 

cheesyvegbake

 

To bind the squash and onions together, I used beaten eggs, flour, a little cornmeal and buttermilk.

And some seasonings of course. We didn’t want to make these too seasoned, but just enough spices to bring out the natural sweet flavor of the squash.

See the recipe at the bottom of this post for exactly what we used to get perfect flavor in our Squash Cakes.

 

 

 

Our new favorite way to eat summer squash-Squash Cakes. These are good. Really good. Fresh yellow squash, cooked in batter to savory-sweet fried goodness.

 

Lovin’ this recipe? You’ve got to try these, too:

Baby BBQ Meatloaf

Easy Cinnamon Roll Apple Bake

Easy Beef Noodle Casserole

Turkey Vegetable Breakfast Bake

 

 

Our new favorite way to eat summer squash-Squash Cakes. These are good. Really good. Fresh yellow squash, cooked in batter to savory-sweet fried goodness.

 

Mix it all up, and heat up your skillet. Definitely use either a cast iron skillet or non stick skillet. Heat a little butter and/or oil, and drop the Squash Cakes in heaping large tablespoon sized servings into the hot pan. (Make sure the pan is hot or they will get greasy.)

 

Our new favorite way to eat summer squash-Squash Cakes. These are good. Really good. Fresh yellow squash, cooked in batter to savory-sweet fried goodness.

 

After a minute or two the bottom of the squash cakes will be beautifully browned. Flip them, and mash just a little with your spatula to flatten them.

Cook another couple of minutes, and drain on newspaper or brown paper bags.

 

Our new favorite way to eat summer squash-Squash Cakes. These are good. Really good. Fresh yellow squash, cooked in batter to savory-sweet fried goodness.

 

Serve while warm, although these Squash Cakes are still addictive at room temperature!

What a perfect Southern Summer Side dish! This vegetable recipe goes great with a fresh ripe red tomato.

 

Buy This Cook That on Pinterest

 

4.2 from 5 votes
Print

Squash Cakes

Servings 36
Calories 53 kcal
Author Buy This Cook That

Buy This

  • 4 cups shredded yellow squash
  • 1/2 white onion shredded
  • 2 large eggs beaten
  • 1 cup all purpose flour
  • 3/4 cups panko bread crumbs
  • 1/2 cup buttermilk
  • 1/3 cup chopped green onion tops
  • 1/4 cup cornmeal
  • 1 tsp seasoned salt
  • 1/2 tsp garlic powder
  • 1/2 tsp baking powder
  • 1/4 tsp paprika
  • Butter and / or vegetable oil for cooking

Cook That

  1. In a mixing bowl, combine the shredded squash, shredded onion, and green onion tops.
  2. Stir in the remaining ingredients until well combined.
  3. Heat butter (and / or oil) over medium heat in a cast iron or non stick skillet. When the pan is hot, scoop tablespoon sized amounts of the squash cake batter into the butter.
  4. Cook until the bottoms are browned, about 3 minutes. Flip with a spatula, and mash slightly to flatten. Cook another few minutes until browned. Drain and serve warm.
Nutrition Facts
Squash Cakes
Amount Per Serving (1 g)
Calories 53 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 16mg5%
Sodium 103mg4%
Potassium 62mg2%
Carbohydrates 5g2%
Protein 1g2%
Vitamin A 140IU3%
Vitamin C 2.4mg3%
Calcium 15mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

 

You Might Also Like

2 Comments

  • Reply
    Jeannie Ashby
    June 25, 2018 at 4:05 pm

    Couldn’t find carb info for each serving…tasted great!!!

    • Reply
      Teri
      June 25, 2018 at 4:49 pm

      Jeannie, thank you so much for taking the time to let us know. Glad you liked them. I’ve been working on updating the nutritional information on all of our older recipes and had not got to this one yet, but I just updated it for you.

      It might be a little higher or lower depending on how big you make each squash cake, but the information here is a good over the thumb estimate. Thanks again!

    Leave a Reply