Deep-Fried Squash Patties

An egg-free and salt-free fried squash patty recipe. A great way to use the squash that may be out of hand in your garden, especially the ones that aren't suited for a better purpose.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 256 Calories

Ingredients

• 3 tablespoons cornstarch
• ½ teaspoon garlic powder
• ½ cup dry bread crumbs
• ¼ cup grated Parmesan cheese
• ground black pepper to taste
• 1 cup vegetable oil for frying, or as needed
• 1 pinch ground paprika, or to taste
• 2 pounds yellow squash
• 2 tablespoons dried minced onion, or to taste
• 2 tablespoons dried parsley, or to taste
• ½ cup sifted all-purpose flour, or as needed

Recipe Instructions

Step 1

Halve the squash and scrape out as many seeds as you can. Shred in a food processor, or on a box grater. Transfer to a mixing bowl and add cornstarch, onion, parsley, garlic powder, paprika, and pepper. Let rest for 15 minutes.

Step 2

Fold in bread crumbs and Parmesan cheese. Let rest for 15 minutes more.

Step 3

Lay out a 2- to 3-foot long sheet of waxed paper on a counter; dust with some of the sifted flour.

Step 4

Heat about 1/4 inch oil in a deep-fryer or large frying pan to 350 degrees F (175 degrees C).

Step 5

Form patties out of the mixture, making them a bit smaller than tennis ball, about 1/2 cup each. Squeeze excess liquid out of each patty, then firm up outer edges with your thumbs before placing on the flour-dusted waxed paper; this helps to keep them from falling apart in the pan. Sift more flour over tops of the cakes.

Step 6

Drop patties into the hot oil using 2 spatulas; one to hold them in place, one to scrape and drop into the oil, working in batches. Cook until golden brown and tender, about 5 minutes per batch. Transfer to a paper towel-lined plate. Repeat to cook remaining patties.