Golden, crispy, herbaceous tiny patties with a soft, flavorful center and shatteringly fantastic edges? This recipe turns yellow squash into that, and I’m all for it!
It may sound dramatic, but pay attention.
Yellow squash used to seem perfectly great to me. Not thrilling. The vegetable version of beige wallpaper. Once a summer, I grilled these boring little cylinders, which I quickly forgot about.
But grate it, squeeze out every last bit of moisture (I mean, WRRING IT like it owes you money), then cook it with scallions, sweet onions, and a few basic cupboard ingredients? instant fixation. These take approximately 20 minutes to prepare, and they quickly get rid of all the extra summer squash that has been lingering in your crisper drawer.
How to Dry Squash for Crispy Patties
Grate the squash and pour it into a clean kitchen towel (or use a fine-mesh strainer). Squeeze out all of the liquid by firmly twisting the towel over the sink. Here is the difference between crispy patties and soggy ones that crumble in the pan, so really, press it.
Getting That Golden, Crispy Crust
- Squeeze the squash firmly. Patties made with wet squash are soggy (no shortcut here).
- Watch for a shimmer in the oil. Greasy, limp outcomes are caused by cold oil.
- Don’t give up too soon! Allow bottoms to turn golden and edges to set first.
- Patties should be 1/2 inch thin to provide consistent and quick heat.
- Disperse them throughout the pan. Crowding is heating rather than crisping.
- Patience, hot oil, and dry squash. That’s the recipe for crispiness.
A Simple Guide to These Yellow Squash Patties
These golden, crispy squash fritters are going to make you genuinely love vegetables.
Squeeze out all of the extra water after grating the squash into a fresh kitchen towel or fine strainer.
If you don’t do this, your patties will be soggy and unhappy.
Incorporate grated squashes, finely chopped onion, sliced scallions, flour, eggs, salt, pepper, garlic powder, and dried thyme in a big basin; do not overmix.
Before frying, let it sit for five minutes to firm up.
Cooking oil should shimmer after about two minutes of heating over medium heat in a big skillet.
Scoop out 2-tablespoon quantities and gently press into 1/2-inch patties in the hot oil, working in batches (don’t pack the pan too full!).
Cook until golden brown and crispy, about 2 to 3 minutes on the first side.
Then, flip and cook for an additional 2 minutes. Transfer to a plate lined with paper towels.
In a separate bowl, whisk together the mayo, sriracha, lime juice, and salt for the sauce.
Serve the heated patties with a generous amount of spicy mayo.
Done, done, done.
Storing & Reheating Leftover Patties
Once cooled, pop the patties in an airtight container with layers of parchment in between and keep in the fridge for up to 3 days or simply freeze flat on a sheet pan for 1 hour once cooled before removing and adding to a freezer bag and keep for up to 2 months.
Reheat the patties on the stove in a large skillet (no microwave, it will make them soggy!) on medium heat with a tiny splash of oil for 2-3 minute per side (until heated through and with a crispy crust) or in the air fryer set to 375°F for about 4 minutes until evenly heated. If reheating from frozen simply add an extra minute or two until heated through.
More Recipes You’ll Enjoy
- Simple Yellow Squash Pancakes
- Mouthwatering Zucchini Patties
- Quick Parmesan Baked Yellow Squash
- Crispy Yellow Squash Hush Puppies
- Crunchy Air Fryer Zucchini Chips
- Crispy Cabbage Fritters
Yellow Squash Patties
Ingredients
- 2 cups squash (grated and squeezed dry)
- 1 1/4 cups onion, finely chopped
- 2 scallions, sliced
- 2 large eggs
- 1 tsp salt
- 1 1/4 tsp black pepper
- 8 tbsp King Arthur all-purpose flour
- 1/2 tsp garlic powder
- 1/4 tsp dried thyme
- 3 tbsp cooking oil
Instructions
- To a clean kitchen towel/fine tuned strainer, grate and add the squashes, remove the excess water, do not miss that or the cakes turn soggy. In a large bowl, add the grated squashes (no water), finely chopped onion, sliced scallions, all-purpose flour, 2 eggs, salt, pepper, garlic powder, dried thyme. Mix them until just combined, The batter should able to hold on its own but do not over mix. I wait for 5 mins before making patties, it will let them stay firm while frying
- Heat cooking oil in a large skillet over medium flame approximately 2 minutes until it shimmers. In batches (do not overcrowd the same), scoop out in 2 tablespoon-sized batter from step1 and gently press in patties (appx 1/2 inch) to hot oil. Cook for 2-3 minutes on the first side until golden brown and crispy then carefully flip to the other side & cook for another 2 minutes on second side. Transfer to a paper towel lined plate.
- To prepare the sauce: In a small bowl, whisk together the mayonnaise, Sriracha, lime juice and salt.
- Serve the warm squash patties with a drizzle of the spicy mayonnaise.
