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.
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.
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.
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.
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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.)
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.
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.
- 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
- In a mixing bowl, combine the shredded squash, shredded onion, and green onion tops.
- Stir in the remaining ingredients until well combined.
- 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.
- 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.