Top these delicious, cheesy squash patties with sour cream and a dash of hot sauce. Everyone will love them!

Yellow Squash Patties

yellow squash, shredded

onion, shredded

salt

all-purpose flour

cornmeal

egg, lightly beaten

Cheddar cheese

black pepper

vegetable oil

Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.


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.


My wife and I really enjoyed this dish. But, of course, I did not follow the recipe very closely. (btw: the dog gave a big ‘thumbs’ up for the leftovers also)

I used about a 1 3/4 cup cheese. I used a very sharp cheddar and also some nice jarlsberg rather than a generic American cheese.

Instead of ‘salt’ I used lowery’s seasoned salt, 2 teaspoons. (and after mixing in the salt, I let it stand covered in fridge for a few hours before draining the extra liquid)
I added 3 minced cloves of fresh garlic.
Tossed in some dry seasoning; cumin, basil, oregano, cilantro… and probably some other stuff.

I pan fried them at med-high heat in olive oil until they had a light crispy crust (about 3 minutes per side)

Served with sour cream and a dash of crystal hot sauce.

This was delicious.  We love fried squash, but not the mess. This is much easier and the squash is nice and crispy.  Make sure to make small patties.

My family loves this recipe!! We may use a bit more cheese but otherwise we don't change a thing.  This recipe makes more than we can typically eat at one meal and we store it in a zip top bag in the fridge and it does great!

What a great change of pace for yellow squash. Will add green onions next time.

I used half zucchini and half yellow squash. I also added a clove of chopped garlic to the mixture before frying. It was delicious!

Very good! I used 3 little squash and kinda just altered the rest of the ingredients. A very kid friendly way to serve squash. I've been making a lot of squash this summer and the kids are pretty scared of it...but not anymore.

Grateful for a new recipe to help use some of the buckets full of Squash. I might add some garlic or even fresh pepper to give a little added flavor.

I don't understand the part about draining the squash.  Putting salt on it is supposed to extract water?  Nothing drained from mine.  We ate these with Ranch dressing, and the dressing was all you could taste.  This recipe is going to make a LOT of patties unless you the number of servings.

I couldn't get any moisture to drain off the squash, even leaving it overnight in the fridge (when I mixed in the salt it got pretty mushy. I added the garlic like others suggested and made the patties bigger (fish cake size). It took a really long time to brown them, but they tasted pretty good. I'm definitely going to add some of the spices suggested as I felt they lacked something. Totally worthwhile making, though, and a nice change.

Everyone enjoyed these. I will definitely make them again and would certainly suggest this recipe. Even those that dislike squash should find these patties appealing. I only had four medium squash and they were enough for 4 adults making approx. 3in. round patties. I would like more seasoning next time and will add garlic/onion, etc.

With squash coming out of our ears from the garden, I found this recipe and tried it on my family.  The only way my husband will eat squash is fried and none of my five kids like squash.  However, ALL of them LOVED this recipe and they ask for it at least twice a week and my oldest has even gotten adventureous and made them several times herself.  We even have made them and froze them on wax paper on a cookie sheet and then bagged them and fried them later and they worked fine.  I have shared this recipe with fellow workers who also love it.  KUDOS to whoever dreamed up this recipe.  NOTE:  I only used 3 medium squash and the other amounts I left the same and it fed 7 of us and we froze quite a few for cooking later.  So unless you are feeding an army, I wouldn't do 8 squash, I measured out 8 cups and it worked great.

Yellow Squash Patties' Haiku: "Man, these were so good! Used some squash from my garden, and other stuff too." While picking some squash to make this recipe, I plucked a handful of parsley, and a chubby jalapeno too, to add some color and zip to these patties. Swapped cheddar for parmesan, and couldn't have been more delighted w/ the results! I didn't really shred my onion (more like minced), but I did let the onion and squash drain for longer than 30 min., pressing the excess liquid w/ a clean dish towel. Very tasty and great way to use up exploding garden boom!

GOOD, good, good and easy, too. And I don't normally like summer squash. I halved the recipe and used both yellow squash and zucchini.  I made a horseradish sauce to serve with them.  Sour cream, mayo, horseradish, couple of drops of hot sauce, and a teaspoon of sugar.  But I also tried putting catchup on my patties and I loved that.

These were really good and a nice way to use ALL THAT DANG SQUASH! (Oops, didn't mean to yell :) I added some sauteed garlic and onion (of course) and served with Lebonase Garlic Sauce found on this website. Was a nice side dish for Shish Tawook chicken and skillet bread as garlic went well with all three items.

These were very salty for me. I used 4 cups of shredded squash, pressed most of the water out. I could taste the cornmeal (which isn't a bad thing to me). I also tried oven baking them, and they didn't turn out too bad although they all stuck to the pan a little until they crisped up. I did one batch with some cajun seasoning added, which helped the flavor a bit.  A good basic recipe and idea to use up that yellow squash. Thanks RS!

These are good.  I adjusted the recipe to use one rather large yellow squash and just added the dry ingredients to make it stay together.  This will be a repeat recipe for us this summer.

I didn't like how these came out. They weren't horrible, but they weren't what I expected. Mine just feel apart, even though i followed the recipe exactly. not sure what I did wrong.

This dish was excellent! My mom, fiance, and kids who hate squash loved this. I followed the recipe aside from using zuccini and squash together. I didnt have corn meal so I used bread crumbs instead. Everyone raved! Of course I didnt tell them until they ate it what they were. Just called them fried cakes. I am going to try to bake them today. Thanks for the recipe!

I cut the recipe in half the first time and it still made so much more than the 3 of us could eat. The patties are delicious so I used the recipe as a guideline to make a smaller amount. I grate one yellow squash and 1/2 a small onion and add 1/2 cup of cornmeal, 3/4 cup of flour, 3/4 C shredded cheddar, one egg and salt and pepper. I also grate one carrot into the mix and I also added grated zucchini one time. Great way to get extra veggies into your diet.

These were delicious!  I had two people, who swore they hated squash, rave over it.  Although I added the cheese I will omit it next time as the taste was not noticeable.

So good and uses a lot of squash.  I served with a fried egg and toppings (avo, tomato, salsa, sour cream).  I will make this again.

Okay that was awesome! Of course I added mushrooms and green onion since I only had 1 squash that my husband had left over from a different dish, but it was very good! I will definaetly have again and maybe make the patties small for an appetizer.

I've made this recipe three times and it's good, but kinda bland as written. It needs about 1/2 tsp of Tony Chachere's and a dash of hot sauce in the mixture for seasoning. Also I've found that butter and a little bacon grease is the best oil to cook it in, not vegetable oil, as butter always produces nicely browned and light patties and the bacon grease lends more flavor. And cook it a little cooler than medium, mine tend to cook too quick or want to burn at the recommended medium.

I though these were good. The cornmeal kind of threw me off a little though, it seemed to overwhelm the other ingredients. I may make these again but adjust the cornmeal to our liking. 

Yum! Yum! I always soak my squash b4 frying in Zesty Italian dressing overnight. Just a personal preference :) Other than that, I follwed the recipe &amp; boy!! Were these good!! My 10 yr old son, absolute squash-hater lol, LOVED these!! Made them about once a week this summer &amp; I always had to hide a few so I'd have some the next day!! :) Oh, I like the left-overs cold, straight out of the fridge!!

can use bisquick instead of flour and cornmeal

Wow~ These are great, Ate them just the way they were, No sour cream. Had alot of flavor, This will be a regular in this house. Thanks for the recipe!!!

MAKES A TON!  NEXT TIME I WILL BE SURE TO DRAIN MUCH LONGER.  I COOKED THEM A LITTLE LONGER THAN 3 MIN BECAUSE MINE WEREN'T AS BROWN AS I WANTED THEM.  VERY TASTY AND THE KIDS EVEN ATE THEM! (TOLD THEM IT WAS "LIKE" A  POTATOE PANCAKE AT FIRST)

I make these at least once every other week.  So easy and different than the traditional fried squash I make during the summer time.  Everyone wants the recipe when they try these for the first time.

I do these patties with zucchini as well. I altered the recipe slightly by adding finely sliced  string beans and grated carrot, and used 1/2 cup of parmasan instead of the cheddar and more breadcrumbs to make a firmer mixture. I then coated the patties with extra breadcrumbs before frying them, to prevent sticking. Delicious, and well worth a try if you have a lot of squash on hand.

Very good, a tad bit on the salty side though. Would make again but decrease the salt a bit next time. Served with creamy garlic horseradish spread from this site, these are flavorful enough though that you really don't need anything to dip them in. Thanks for the recipe:)

Very nice recipe for zucchini and squash. I cut up a garlic clove and added it as well. Another great way to use the veggies out of the garden. Thnka much!

I only used 5 medium to large squash and got 38 patties. I didn't have any cornmeal so I substituted with another half cup of flour, which turned out well. I also added two cloves of garlic. I was tempted to start shaking on the seasoning, I'm glad I didn't. These were delicious as is,no dipping necessary. I recommend using a cast iron skillet if you can. Go as light as you can on the oil in the pan, they crisp way faster. I did a batch with too much oil and they never crisped they just stayed soggy. I will definitely be making these again. 

These are great. Based on previous reviews I added more cheese, minced garlic, and extra seasonings. Even my 2 year old gobbled them up. I'll be using this recipe a lot.

Very good!  I don't usually like cooked squash.  Will try adding cilantro,red pepper flakes next time to give them a little more zip.

I saw where some people had trouble getting moisture out of the squash. Maybe our squash has more moisture here but I added salt to the squash and set it in a collander for an hour. Then squeezed the squash and everthing was fine. I thought this was a good BASIC recipe. You can experiment with it. I added garlic and a healthy amount of Tony Cachera's original cajun seasoning. The sweetness of the squash and cornmeal with the bite from Tony's made this a very good side dish.

Very easy and yummy. My husband, 17 month old son, and I all loved the recipe. I took the advice to add seasoning salt, fresh black peppr,  and doubled the cheese. I pan fried them and served them with a bit of sour cream. I will definatley make them again. Next time I may try adding garlic or maybe a little hot pepper to kick up the flavor

These are delish!  A wonderful way to eat your veggies!  :-)  I pretty much made it as is, with the addition of a few spices and garlic.  My squash was still draining quite a bit of juice after over an hour, so I ended up actually squeezing it out over a bowl.  Worked pretty well!  Would definitely make these again!

The whole family loved it, even the 4yr old that won't touch a veggie.  I did change slightly as others, cut recipe in 1/2, added some garlic, cumin and paprika.  Thanks for helping me use my squash in a way that won't go to waste.

Loved these. I had a lot  of yellow squash from my garden, and decided to try this recipe. My husband doesn't care for squash and he didn't even know, he thought it was potato. He liked them too. I did add a chopped vadalia onion. The topping was great on it.  This is a keeper.

Yummie!  Both my husband and I enjoyed and I plan on having leftovers for breakfast this morning.  Thanks for sharing. (I don't normally participate in the review process but this recipe definetely deserves my comment!)

These were great as a side! I didn't have any cornmeal, so I used Bisquick. It was great!

These are delicious.  I halved the batch and still used one whole egg.  It was so good.  I only had self rising cornmeal, so used that in place of the flour and cornmeal.   Thanks so much for posting!!

Not to popular at my house. I ate most of them. Kids and hubby didn't like too much. Maybe if I had skipped the onions altogether instead of cutting back.

Very good flavor; drying was a good idea, but they were a little too greasy for me.  My friend loved them; said it was a keeper!

I had to improvise a bit I didn't have cheddar so used parmesean from a can and used multi grain bread crumbs in place of corn meal. I loved this, it was easy to make my patties held up quite nicely maybe it is because I used my cast iron skillet!

Yum!  My family really enjoyed these.  I forgot the salt but still was able to get a lot of water out of the vegetables.

LOVE these!! We have them at almost every fish fry. I add jalapeno peppers for a little more bite.  We just fry them like hush puppies and dip them in Ranch dressing..YUM!!

I used half yellow squash and half potatoes, and added some green onion.  Excellent!

I put a plate on top of the squash while draining and used half zucchini/half yellow squash. It did go together very quickly, so next time I will add seasoning and perhaps some diced hot peppers. I placed them on a rack fresh from the pan, to maintain the crispness until I was finished cooking. Served with Greek yogurt mixed with dill.

These are great! Crispy on the outside and soft on the inside. The only issue at all is with the quantity of squash. Eight squash could be anywhere from 2 to 20 cups. I used about 7-8 cups and it turned out great.

Great recipe.  I used 2 large homegrown squash – I don’t think they would’ve equated to 8 mediums, which might have something to do with the fact that I didn’t have an excess moisture issue but I also did the following: I omitted the salt to get the moisture out – I’m too impatient; instead, I nuked the squash and onion for about 2 minutes, put in a colander then with a clean dish towel squished the squash until I wrung out all the wet stuff.  I seasoned the squash “to my taste” with garlic powder, seasoned black pepper and seasoned salt.  I added 2 cups of cheese instead of 1 – the more the merrier in my house and sharp cheddar is definitely the way to go. I made 18 3” patties.  Great served with a lil' sour cream. Next time, I use the griddle instead of a skillet as it would be quicker. A great and different way to eat squash.

These were so good. My mom and sister loved them! Thanks for sharing a great recipe.

these are very good, very reminiscent of latkas, only healthier.  I used Pam instead of oil and they came out great.

I love this recipe.  I reduce the amounts, guestimate quantities, they always come out delicious.  My favorite way to eat the leftovers is in a wheat tortilla with salsa-nothing else!  Delicious!

I was looking for a recipe to use up a lot of squash and this one had 'most' of the ingredients I had on hand. I used about 8 squash and it made 12 patties.    Following a previous example, I used Lawry's season salt, a 1/4 of freeze dried onions (I was out of fresh), one clove garlic, a teaspoon each of cumin, dried parsley, and dried chives.  I added 1 cup shredded mozzarella, 1/4 C feta, and 1/4 parmesan.  I also added 2 finely diced jalapenos.  They came out surprisingly well!

7/10/11 Adding an update....you HAVE to drain the squash or these will not come out right.  Made them again tonight just as the recipe calls for and they were really good.  I also made a coleslaw out of zuchinni and that was good too.

Absolutely wonderful as is! Once I cooked the first half I put in just a bit of ground red pepper and a little heat was a nice addition as well.

delicious - I used 1 sm-med sized butternut squash.  To peel: first boil for 5 min, drain water &amp; cool.

Really good. I forgot the cheese, added a carrot, used a combo of cornmeal, breadcrumbs, and flour. Seasoned w/ S&amp;P, garlic powder, basil, cilantro, chili powder, and a dash of smoked paprika and cumin. Pan fried. Toddler and husband approved. These would be yummy with some hummus.

Very good recipe. My daughter said it reminded her of potato pancakes. I agree with the other reviewers that I wish they would have said what size squash or change it to cup measurement. My first try I used yellow and zuccinni squash and with the zuccinni squash being so much bigger, I found out too late I had way to much squash. It turned out still good. Next time I will use hopefully the right amount and it will be even better. Thanks for the recipe.

I have made these 3 times.  Once they were terrible because I did not get all of the water out of the squash first.  The other two times they were great.  I use Zatarain's Fish Fry in place of the flour, makes them spicy.  Yum!

These were a hit with my family.  I put jalapeños in half of the recipe and they were excellent.  Also I put hot sauce in the sour cream and mixed it.

We loved this squash recipe! I made it exactly as stated and everyone loved it.

Pretty good and easy to make.  I coated the outside of mine with a flour and parm cheese before frying.

I didn't change a thing. I thought they were really good. I ate them with butter rather than sour cream.  I didn't think the batter was runny at all, but I also drained the squash, as the receipe recommended. I didn't add baking powder either as some recommended. I didn't think that was a good recommendation for this recipe. It is great just the way it is, following the instructions to a T. I will be keeping this recipe.

This was a great way to use lots of squash from the garden. It really is simple and tasty. I added more onion and used olive oil. Thanks for the recipe.

Really tasty and a great way to eat lots of squash! Only good right after frying as I tried it room temperature and they were soggy.

Very good - squeezing the squash in paper towels to dry them was the key.

These were delicious!!  My entire family enjoyed them, even the "squash haters"!  I did as some of the others suggested and added a little seasoning,like fresh garlic and garlic powder.  We put a little bit of hot sauce on top when we ate them!  Definitely a keeper!!

My husband really liked this but I wasn't a big fan.  Probably won't make it again.

I didn't use all the salt, so maybe that is where the flavor comes from.  They were flavorless and the texture was unappetizing.  A drawback to this recipe is not having a better measurement for the squash.

This is one of my all times favorites. The patties will make an appearance at the Christmas dinner. I've added a little more spices, such as basil, seasoned salt, cumin, cilantro, and of course garlic. Outstanding with sour cream or salsa!

I added green onion to this recipe to give it color and will next time make it with a little green pepper. I love squash so I liked the recipe and so did my dad. My boyfriend, (city boy from Louisville) does not, so you almost have to disregard his opinion. Was a really good fritter. will make again.

these were so good and easy to make. i reccomend these highley.i made this again and used zucchini along with the squash mixed together. i also used whole wheat flour instead of white . you could not tell the difference. they were delicious. i also used extra virgin olive oil and just cooked on a lower heat. the olive oil gave it such a great flavor. finally a vegetable recipe the kids are sure not to fuss over.

I pressed the squash/onion mixture with the back of a serving spoon while it was in the colander to help get more moisture out.  Even doing that, the patties weren't as crispy as I'd hoped.  I did enjoy the mild flavor and thought the corn meal added a nice texture.  Maybe next time I make these I'll actually squeeze the squash dry, just like you would frozen spinach.

Yummy...liked the cornmeal in this and the cheddar, different and delicious....family enjoyed. Thanks!

I followed the recipe exactly, unusual for me, but I did this time.  The patties turned out pretty good, not too much flavor, though.  But they tasted better after they had cooled a little, and the flavors were a little more evident.  Don't know what I'd do to make them better??  Maybe a little white pepper, to give them a kick?  All in all, they were OK.  Don't know that I'll make them again.  They are a fair amount of work for something that is only pretty good.

Very good!! It's one vegetable my 10 year old son WILL eat, he even asks for seconds!!!  i made a few adjustments. i used flour instead of cornmeal (because i didn't have any) and i added a clove of garlic and they came out great!!! I find that they are best when made very thin because the crispy brown outside is the best part.

This was ok but a little bland as prepared (I did not do the salt treatment before hand but did sprinkle with salt while cooking). The consistency was great. They stayed in patty form when they were cooking. I added plenty of pepper and then garlic powder. Still kind of bland. Added hot sauce and that helped. These wanted to be good and essentially they were. Just need a little something extra.

I did not give it five stars for three reasons.I added garlic cloves, cumin, basil, and oregano as per another reviewer. Second, there was not enough egg and therefore the patties fell apart regardless how long I cooked them. I doubled the corn meal and added two eggs. Finally, I split the oil in half and used the difference in butter to make them less oily. The patties are very tasty! I served them with both sour cream and apple sauce. I would, however, only make these for some special occasion as they are fried and absorb too much fat during cooking.

Very tasty!  The addition of cheese might make them stick to the pan, so make sure the it's hot when you add the patties to the pan.

I would have ranked this 4.5 stars if half stars were available, but as they are not, I rounded up!  This is a very good recipe to help use up all the yellow squash I grow in the summer.  It has a nice light flavor that is a great side for bbq chicken or ribs.  I added in a little garlic for some extra flavor, then dipped it in hot sauce for some kick.  Thanks for sharing, I will definately make again.

These were a great use of extra garden squash! But I found them to be a bit bland as called for in the recipe. I ended up adding quite a bit of extra seasonings like fresh basil, carrots. However, the texture was wonderful and after I made the changes to suit my tastes I was very happy with them.

I didn't care for these at all. They were SUPER time consuming to prepare and cook. I really like zucchini patties, that I have made, and assumed these would be really similar. I found the centers to still be gummy or uncooked when the outside was done and I cooked them on medium. The better ones were the much more crisp ones, but they still lacked over all flavor too. The dominant flavor was flour, onion, and grease. A few got eaten, but a majority of it unfortunately got tossed along with the batter.

I love this recipe. Where has it been lurking on allrecipes all this time. I would have made this years ago. I found it was not that easy to get the patties to stick together. However they cooked wonderfully. I topped them with sour cream and peach salsa. Great way to use up summer produce from the garden...which I will be doing!

We loved these patties.  I also like the fact is uses a lot of squash to make them.  This is helpful to garden growers.  I used sharp cheddar cheese and added more onion.  We top ours with Parmesan cheese as well as sour cream. I also used olive oil to fry our patties in.

The best!!  I didn't exactly follow the recipe but found it to be an awesome idea for squash from the garden.  I omitted the onions and only had a dab of cheese, but I only used two squash to feed three people.  I just blotted the shredded squash with a paper towel and threw in a heaping 1/4 cup flour and a loose 1/4 cup corn meal, an egg, salt and pepper, and a little cheddar cheese.  I fried them up in a good amount of hot oil(i made huge patties, eight total)...awesomeness.  A real keeper in my country kitchen.  We will plant squash again next year just to make these!!

These were fantastic. I did not change the recipe one bit, if anything they were a tad on the salty side. I ended up squeezing the squash to get the moisture out since it wasn't draining on it's own. Really great with hot sauce on top-can't wait to make more. What a great way to use the abundance of squash from the garden!

This was tasty!!  I would recommend and serve this to my guests.

This is my new recipe for summer squash!! I used two large squash, seemed to be a perfect amount. Next time I'm going to add a little orange zest and see how that tastes.

Made these exactly as stated in the recipe and they were very good. My 5 kids all loved them and said I should have made more.

Fantastic!!! Made this for our Sunday family dinner.  Everyone was scared at first and only took one--they all came back for seconds and thirds.  All the patties got eaten up!!  I followed the recipe exactly but I added 1 Tsp Old Bay Seaoning as I am addicted to that flavor.  Thanks for the great recipe!!

Awesome way to use up summer squash.  I've made these a couple of times, and started making the flour/cornmeal ratio a little more like 50/50, but otherwise, don't mess with the recipe.

Great change from the ubiquitous, yet tasty, squash casserole.  Crispy on the outside, soft on the inside. Just the right amount of cheesiness.  I had to beg for a single patty to reserve for lunch the next day. A big hit with my family.  Thank you, thank you for the recipe.  I'm making it again tonight, by the way, to go along with venison kebabs marinated in the Venison Gyro marinade from this site. Also whipped up a gazpacho from this site, too.  Can't wait for supper!

These were easy to make and we all liked them.  To speed up the process, after 15 mins of letting the grated squash and onions sit with the salt on them, I squeezed the liquid out.  We will definitely be eating these again.

yellow squash patties

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 1 hours

Servings: 12

Author : Rone Smith

Ingredients

Instructions

Top Similar Recipes from Across the Web

Yellow Squash Casserole

Yellow Squash Pie

Yellow Squash Casserole

Yellow Squash Casserole

Yellow Squash Tots

Roasted Yellow Squash

Roasted Yellow Squash

Yellow Squash Soup

Grilled Yellow Squash

Sautéed Yellow Squash

Roasted Yellow Squash

Roasted Yellow Squash

Yellow Squash Recipes

Yellow Squash Casserole

Sautéed Yellow Squash

Favokeftedes (Yellow Split Pea Patt...

Southern Yellow-Squash Casserole

Yellow Squash Baba Ganoush

Southern Yellow Squash Casserole