Are you in search of a creative, nutritious, and delicious way to serve up squash? Well, look no further. Squash patties are a versatile, mouth-watering, and easy-to-prepare dish that'll have everyone asking for seconds. They're perfect for breakfast, lunch, or dinner and can be served up as a side or a light Dinner.
Squash patties offer a flavorful, crunchy exterior and a soft, flavorful interior. This recipe will guide you to make irresistible squash patties even if you're an absolute beginner in the kitchen.
Why This Recipe Works
One of the key reasons this recipe is a winner is due to its simplicity. Even with minimal ingredients, these squash patties offer a delightful blend of tastes and textures that will satisfy your taste buds. Squash is naturally sweet and when cooked, it develops a rich, almost buttery flavor that pairs exceptionally well with the spices in this recipe. The process of pan frying these patties gives them a crispy exterior which is an excellent contrast to the tender squash inside.
Moreover, squash patties are a great way to incorporate more vegetables into your diet. Squash is packed with vitamins and minerals that are beneficial for your health. It's rich in vitamin A, C, and E, and also a great source of dietary fiber. Plus, this recipe is adaptable. Don't like a particular spice? Feel free to switch it out. Want to make it vegan? Just use a plant-based egg substitute. Squash patties are as flexible as you need them to be, making them a fantastic addition to any meal.
Ingredients
Summer Squash - These yellow or green vegetables are packed with vitamins and provide a unique texture to the patties. If you can't find them, zucchinis are a good substitute.
Onion-Adds a sharp and sweet flavor. You can use red, white, or yellow onions. Shallots or green onions would also work.
Eggs- They act as a binder to keep your patties together. If you're vegan or allergic, you can use a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) as a substitute.
Breadcrumbs- Gives the patties a crispy crust. Panko breadcrumbs are an excellent option, or if you're gluten-free, you can use gluten-free breadcrumbs.
Parmesan Cheese- It adds a salty, nutty flavor. If you're lactose intolerant or vegan, you can use nutritional yeast.
Tips
- Be sure to squeeze out as much liquid as you can from the squash after grating it. This will help your patties get crispier.
- Don't make the patties too thick; they cook better and evenly when they're about half an inch thick.
- You can refrigerate the mixture before forming the patties to help them hold together better during cooking.
- Don't crowd the pan when frying the patties. Give them enough space to cook evenly.
- Keep the heat medium-high. Too hot and the patties will burn; too low and they won't get that crispy exterior.
How to Serve
Squash patties are versatile and can be served in many different ways. They can act as the Dinner or side dish, and they are great for breakfast, lunch, or dinner. Because they are so light and flavorful, they can be added to any meal without overwhelming the other flavors.
- As a breakfast: Serve them with a dollop of sour cream or Greek yogurt and fresh herbs.
- As a lunch or dinner: Pair them with a fresh salad or grilled vegetables for a wholesome meal.
- As an appetizer: Serve mini patties with a side of marinara or garlic aioli for dipping.
Similar Recipes
Instant Pot Butternut Squash Soup
Squash Patties
Ingredients
- 2 cups grated summer squash
- 1 small onion finely chopped
- 2 eggs beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Combine squash, onion, eggs, breadcrumbs, Parmesan cheese, salt, and pepper in a large bowl. Mix until well combined.
- Form the mixture into patties, about half an inch thick.
- Heat olive oil in a frying pan over medium-high heat.
- Add the patties and cook until golden brown, about 3-5 minutes per side.
- Drain on a paper towel-lined plate. Serve warm.
Nutrition
Notes
- Be sure to squeeze out as much liquid as you can from the squash after grating it. This will help your patties get crispier.
- Don't make the patties too thick; they cook better and evenly when they're about half an inch thick.
- You can refrigerate the mixture before forming the patties to help them hold together better during cooking.
- Don't crowd the pan when frying the patties. Give them enough space to cook evenly.
- Keep the heat medium-high. Too hot and the patties will burn; too low and they won't get that crispy exterior.