Get ready for a delicious twist on a classic veggie! These Crispy Cheesy Yellow Squash Patties are a delightful way to enjoy summer squash. Perfectly golden and crispy on the outside, with a tender, cheesy interior, they’re utterly irresistible as a snack or a side dish. They’re a fantastic way to utilize fresh yellow squash and create a flavorful bite that even picky eaters will love!
Why I Love This Recipe
These Yellow Squash Patties are a consistent hit in my kitchen, especially when summer squash is in abundance. What I love most is the unbeatable crispy exterior that gives way to a tender, savory, cheesy interior. The crucial step of draining the grated squash really makes a difference, ensuring the patties are crisp and not soggy. The simple combination of finely chopped onion, shredded cheddar cheese, and a touch of cornmeal (if you choose to add it) creates a wonderful texture and a truly comforting flavor. They cook up quickly in a skillet and are perfect for a fuss-free side or a delightful appetizer. It’s a healthy way to make vegetables absolutely delicious!
Ingredients
Here’s what you’ll need to create these delicious Crispy Cheesy Yellow Squash Patties:
- 2 medium yellow squash, grated (about 3-4 cups grated)
- 1/2 teaspoon salt (for draining squash)
- 1/4 cup finely chopped onion (yellow or white onion)
- 1/2 cup shredded cheddar cheese (or Parmesan for extra flavor)
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal (optional, for extra crispness)
- 1 large egg
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Olive oil or vegetable oil, for frying (about 2-3 tablespoons)
- Optional toppings: Sour cream or Greek yogurt, Fresh chopped herbs (parsley or chives), Hot sauce or ranch for dipping
Swaps and Notes
- Yellow Squash: Choose firm, fresh yellow squash. Zucchini can be used as a substitute, or you can use a mix of both.
- Salt (for draining): Helps draw out moisture from the squash.
- Finely Chopped Onion: Ensures it blends well into the patties.
- Shredded Cheese: Cheddar is classic, but Parmesan, Monterey Jack, or a Mexican blend also work great for melt and flavor.
- Cornmeal (Optional): Adds extra crispiness to the patties, giving them a more “fritter-like” texture. You can omit it and use all flour, but the texture will be slightly softer.
- Egg: Acts as a binder for the patties.
- Garlic Powder & Black Pepper: Essential for savory flavor.
- Oil for Frying: Olive oil or any neutral vegetable oil (like canola, grapeseed) works well. You’ll need just enough to coat the bottom of your skillet.
- Toppings/Dips: Sour cream, Greek yogurt, fresh herbs, hot sauce, or ranch dressing are fantastic complements.
Directions
Let’s get these delicious Crispy Cheesy Yellow Squash Patties cooking!
- Grate and Drain the Squash: Start by grating the 2 medium yellow squash (using the large holes of a box grater). Place the grated squash in a colander. Sprinkle it with 1/2 teaspoon of salt and let it rest for 10 minutes. This will help draw out excess moisture. After 10 minutes, grab a clean kitchen towel (or several layers of paper towels) and place the salted squash inside. Squeeze out as much liquid as you possibly can. Trust me, this step is crucial for crispy patties!
- Mix the Batter: In a large mixing bowl, combine the well-drained squash with the 1/4 cup finely chopped onion, 1/2 cup shredded cheddar cheese, 1/4 cup all-purpose flour, 1/4 cup cornmeal (if you’re feeling adventurous and want extra crispiness), 1 large egg, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Stir everything together with a spoon until it’s well combined and forms a cohesive mixture. You want the mixture to hold its shape when gently pressed; if it seems too wet, just add a touch more flour (1 tablespoon at a time) until it’s workable.
- Fry the Patties: Grab a large skillet (cast iron or non-stick works well) and pour in a few tablespoons of olive oil or vegetable oil, heating it over medium heat. Once the oil is hot and shimmering, for each patty, scoop out about 2 tablespoons of the mixture and gently flatten it into a round or oval patty (about 1/2-inch thick) directly in the skillet. Cook for about 3–4 minutes on each side, or until they’re golden brown and crispy. Remember not to overcrowd the pan—work in batches if needed for perfect results, adding more oil as necessary.
- Drain and Serve: Once cooked, transfer the patties to a paper towel-lined plate to absorb any excess oil. Serve warm and enjoy with your favorite optional toppings or dipping sauces—sour cream, fresh chopped herbs (parsley or chives), or a spicy kick with hot sauce work wonders!
Tips for Success
- Squeeze Out Moisture (CRUCIAL): This is the most important step for crispy squash patties. The more liquid you remove from the grated squash, the crispier your patties will be.
- Don’t Overcrowd the Pan: Frying in batches ensures consistent heat and allows the patties to crisp up rather than steam.
- Medium Heat: Cook over medium heat to allow the patties to cook through and brown evenly without burning.
- Even Thickness: Form patties of a similar thickness so they cook uniformly.
- Cornmeal for Crisp: If you want that extra crispy exterior, don’t skip the cornmeal.
- Serve Warm: These patties are best enjoyed fresh out of the skillet when they are at their crispiest.
Serving Suggestions and Pairings
These Crispy Cheesy Yellow Squash Patties are incredibly versatile and perfect as:
- Side Dish: A flavorful accompaniment to grilled chicken, fish, pork chops, or steak.
- Snack/Appetizer: Serve with various dipping sauces at parties or casual gatherings.
- Light Lunch: A larger portion can make a satisfying light meal.
- Brunch: A unique addition to a savory brunch spread.
- For other incredibly popular, crowd-pleasing one-pan meals or vegetable sides, consider our This Tomato Skillet With Okra And Sausage Is My Favorite Quick Dinner Packed With Southern Flavor or our This Mexican Chicken And Rice Casserole Is My Favorite One-Pan Dinner That’s Always A Hit.
Storage and Leftover Tips
While best enjoyed fresh for optimal crispness, leftovers can be stored and reheated.
- Refrigeration: Store any cooled leftover patties in an airtight container in the refrigerator for up to 2-3 days. The crispness will diminish.
- Reheating: For best results in regaining some crispness, reheat individual patties in a toaster oven or conventional oven at 350-400°F (175-200°C) until warmed through and re-crisped (about 5-10 minutes). Microwaving is possible but will result in a softer texture.
- Freezing: Freezing is generally not recommended for these patties, as the texture of the squash and the crispy coating will likely be compromised upon thawing and reheating.
More Recipes You Will Love
If you loved the cheesy, crispy, and delightful nature of these squash patties, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring wholesome goodness and satisfaction to your table:
- For another easy weeknight shortcut that’s packed with flavor, our This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut is a fun option.
- If you’re a fan of simple, crowd-pleasing sheet pan meals, our These Sheet Pan Quesadillas Are My Favorite Way To Feed A Crowd Fast are a winner.
- And for a fun, interactive way to serve a crowd, our This Walking Taco Bar Is My Favorite No-Fuss Way To Feed A Crowd is always a hit!
Final Thoughts
These Crispy Cheesy Yellow Squash Patties are a brilliant solution for bringing a truly comforting, flavorful, and incredibly satisfying vegetable dish to your table with ease. They’re perfect for showcasing fresh summer produce, promising a plate full of tender squash and a delicious cheesy crunch that will make everyone happy!
Give this recipe a try and let the delicious aromas fill your kitchen! What’s your favorite creative way to enjoy summer squash? Share your ideas and feedback in the comments below!
