Squash Patties

While I was rummaging around for something to cook for supper, I decided it would be nice to have a meal of some of the things we grew last summer. This was one of those days when nothing in particular sounded good, so it took a little imagination to come up with something.

We canned a bunch of yellow squash last summer just to have another alternative food and a different set of nutrients on the shelf. I have used it in a casserole or two and in a pot of soup. This time I remembered a recipe my mom gave me about 20 years ago, when she gave me a few jars of squash she had canned.

I picked out a jar of purple hull peas and a jar of squash. This should make a good meal. It doesn’t look like much, though, does it?

Well, the peas I just dumped in a pan to heat up. Easy enough.

Then I dug through my recipes hoping I still had the one for squash patties. Here it is.


Drain the squash…….. 

……..then mash it up until smooth. Well, kinda smooth.

1 egg
1 tbsp. sugar
1/2 tsp. salt
A dash to 1/4 tsp. pepper (to taste)
2 tbsp. milk
2 tbsp. onion (I used dried)
1/2 c. flour
1/2 tsp. baking powder

Stir well. Cook in a skillet like pancakes with a little oil.

This was very easy and tasted good. One of the patties could have cooked a little longer, so make sure yours are done. I also think this would be good with half cornmeal and half flour. It would change the flavor a little. Out of one pint of squash, I got six patties. Just right for us.

I wonder if I will ever ceased to be amazed at the meals I can make from a few little seeds, some time and some work. I hope not. 

It’s a wonderful little miracle that just tickles me to death. Frank has become used to me sitting down at the table to eat and saying, “Neat-o! This food came from our dirt, right out there. Isn’t that great?” We are blessed.

Until next time – Fern

4 thoughts on “Squash Patties

  1. I can squash also! Most canning books advise against because they get soft but they are great for any recipe that calls for cooked and mashed squash. Like you I make casseroles, patties and soups with it. Happy New Year! CQ

  2. I\”ve been making zucchini rounds for about 40 years, recipe from Mother Earth News.Uses fresh zucchini which is really the only difference from your recipe. I do add cheese, usually parmasean but sometimes shredded Swiss or shredded Pizza Cheese and then add some Italian seasonings. Usually serve with fresh tomatoes. They are even good reheated the next day for breakfast with a couple of over easy eggs.

  3. Well isn't that something! I'd never have even thought to do this. Super easy though. I'm copying this one down to try in a day or two. Thanks!Not many folks seem to can squash it seems. I think they are all missing out! lolHappy New Year to you both!Sci

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