07 May 2012

Recipe: Squash Patties


Several people have emailed me about this recipe, so I thought it would be easiest to just post it. I typically make huge batches of this in the summer and freeze to cook throughout the year. It multiplies beautifully and doesn't have to be particularly exact. We're not big onion fans, so I usually skip the onions & double up on the green peppers. Enjoy!


Southern Summer Squash Fried Patty Recipe:

  • 2 cup summer squash (cooked and mashed or blended until fairly smooth)
  • 2 eggs (beat well)
  • ¾ tsp salt
  • ¼ tsp pepper
  • 1 TBSP sugar
  • 2 TBSP milk
  • ¼ cup onion (chopped fine)
  • ¼ cup green pepper (chopped)
  • 1 cup self-rising flour
1. Cook and mash squash or thaw and drain pre-prepared squash.
2. Beat the egg and add salt, pepper, sugar, and milk.
3. Stir in onions and green pepper.
4. Sir in self rising-flour until smooth.
5. Cover bottom of a skillet about 1/8 inch with vegetable oil or a combination of oil and butter and heat to medium.
6. Use a small measuring cup or large spoon to drop batter into hot oil where it will cook similar to pancakes or potato pancakes. Tap lightly on top and around edges immediately after dropping the batter if it does not spread neatly.
7. Fry until brown on bottom (edges will start to look firm and set) and then flip and brown the other side.
8. Place fried patties (makes around 6) on a plate covered with a paper towel to absorb any excess oil.

To freeze: Scoop batter onto cookie sheets, flash freeze patties until hard frozen, then transfer to freezer bags and freeze.


Not sure of the source - sorry!

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