It’s that time of year again … time to figure out what to do with all the yellow squash and zucchini my garden is prodigiously producing! Just two days ago I harvested 3 large zucchini and a dozen yellow crooknecks. Last year was our first year growing squash, and so I had a great time discovering and creating ways to eat (and hopefully enjoy) our heaping harvest.
Squash patties is one of the best recipes I’ve found for making use of lots of squash. The recipe did not originate from me, I’ve merely tweaked it to my liking. Recently I whipped up a batch of these for a 100-mile radius potluck and I was able to use almost all local ingredients, including the squash & zucchini, eggs, onion, and cheese. The recipe is a little time intensive but it’s not difficult, and it makes a lot! Give it a try and let me know what you think!
Approx. 8 small to medium yellow squash or 3 large zucchini (~8-10 cups shredded)
2 medium yellow onions
1-2 cloves garlic (to taste)
1 1/2 tablespoons salt
1 cup flour (or more if needed)
3/4 cup cornmeal
1 egg, beaten
1 1/2 cup cheese (I prefer something with some zing, like sharp cheddar)
Black pepper to taste
Vegetable oil (or other oil or fat for pan frying)
- Shred onion and squash, add salt, and drain in a colander for at least 30 minutes or until no longer wet.
- In a large bowl, mix together squash and onion with all the remaining ingredients except the oil. You’re looking for a somewhat wet, batter-like consistency. If it is too wet, add a little more flour.
- Heat oil in a skillet (non-stick recommended) over medium heat. Drop the mixture by about 2 tablespoonfuls into the pan and flatten slightly (a disher works great for this.) Cook ~4 minutes on each side or until golden brown. Repeat until finished.
These are best enjoyed when still warm and a little crispy, though they do reheat well. I enjoy mine with sour cream and a little hot sauce. Mmmmm.