Top these delicious, cheesy squash patties with sour cream and a dash of hot sauce. Everyone will love them!
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.
Very good! Better than expected actually. I was a little unsure of how these would turn out but since we were looking for ways to use up excess squash from our garden we gave it a try. Pleasantly surprised at how they turned out. The cornmeal is the key ingredient!
This is the most exciting thing I’ve done with yellow squash. Everyone loves it and I make it weekly since it’s growing in the yard! Thank you! Delicious!~
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!
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!
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
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