Oh, summer squash! It seems like every year, I end up with way more zucchini and yellow squash than I know what to do with. But, if there’s one thing that makes me genuinely happy about those garden overflows, it’s these Crispy Summer Squash Patties. They are seriously the easiest, most delicious way to turn a mountain of squash into a crowd-pleasing appetizer or a fantastic side dish. I remember the first time I made these; I was so worried they’d be soggy, but wow, they came out perfectly golden and crisp! Trust me, you’re going to love how simple they are.
Why You’ll Love These Crispy Summer Squash Patties
Seriously, these patties are a game-changer for summer cooking! They’re:
- Perfect for Summer Produce: They’re the absolute best way to use up all that extra squash from your garden or the farmer’s market.
- Simple to Make: With just a few common ingredients and minimal prep, you can whip these up in no time. So quick and easy!
- Deliciously Crispy Texture: That golden, crispy exterior is just irresistible, and the inside stays tender. They’re a fantastic vegetarian option that everyone devours.
Gathering Your Ingredients for Crispy Summer Squash Patties
Alright, let’s get our ingredients ready for these amazing Crispy Summer Squash Patties! It’s honestly a pretty simple list, which is part of why I love them so much. You really don’t need anything fancy, just good quality fresh squash and a few pantry staples. I always try to use squash that’s on the firmer side, and definitely grate it yourself – no pre-shredded stuff here, it’s just not the same!
Core Ingredients
- 2 cups grated summer squash (I usually grab about 2 medium ones, but it depends on their size!)
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese (adds such a yummy savory note!)
- 1 large egg, beaten
- 2 green onions, thinly sliced (I love the mild oniony bite they give)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying
You’ll need about 1/4 inch of vegetable oil for frying. Any neutral-tasting oil works great here!
Step-by-Step Guide to Making Crispy Summer Squash Patties
Alright, let’s get these Crispy Summer Squash Patties made! It’s really not complicated at all, and the whole process, from start to finish, takes about 30 minutes. You’ve got your prep time for about 15 minutes, and then the cooking is another 15. So easy!
Preparing the Squash
First things first, grab your grated summer squash. Now, this next step is SUPER important for getting them crispy and not soggy. You need to get as much water out of that squash as possible. I usually dump the grated squash into a clean kitchen towel or even some sturdy paper towels. Then, just twist and squeeze, twist and squeeze! Get all that extra moisture out. Seriously, don’t skip this part; it’s a total game-changer for crispy patties.
Mixing the Patty Base
Once your squash is nice and dry, dump it into a medium-sized bowl. Now, toss in the flour, that lovely grated Parmesan cheese, the beaten egg, your sliced green onions, salt, and pepper. Give it all a good mix. You want to make sure everything is really well combined. It should form a sort of thick batter, holding together pretty well. If it seems a little too wet, you can always add another tablespoon of flour, but usually, this ratio is perfect.
Frying to Golden Perfection
Next, let’s get to the frying part! Pour about a 1/4 inch of vegetable oil into a large skillet. You want to heat this over medium-high heat. You’ll know it’s ready when you drop a tiny bit of the mixture in and it sizzles right away. Now, carefully drop spoonfuls of your squash mixture into the hot oil. I like to flatten them down just a little bit with the back of my spoon to make them nice, even patties. Don’t cram too many into the pan at once; give them some space so they can get nice and crispy all around. Fry them for about 3 to 4 minutes on each side. You’re looking for that beautiful golden brown color and a nice, crispy edge.
Draining and Serving
As soon as they’re perfectly golden and crispy, scoop them out of the skillet. I usually put them on a plate lined with paper towels. This just helps to soak up any extra oil so they aren’t greasy. And that’s it! Serve them up hot, and watch them disappear. They’re seriously addictive.
Tips for Achieving Perfectly Crispy Summer Squash Patties
Okay, so you want those Crispy Summer Squash Patties to be *perfect*, right? It’s all about a few little secrets that make a big difference. Trust me, these tips are what elevate them from good to absolutely amazing!
Moisture is Key
Seriously, I can’t stress this enough: squeeze out ALL that water from the grated squash. The drier the squash, the crispier your patties will be. It’s the number one rule in my book for these!
Don’t Overcrowd the Pan
When you’re frying, give those patties some breathing room! If you cram too many into the skillet, the oil temperature drops, and they’ll steam instead of fry. This means soggy patties, and nobody wants that.
Oil Temperature Matters
Make sure your oil is properly heated before you add the patties. If it’s not hot enough, they’ll just soak up oil. If it’s smoking hot, they’ll burn before they get crispy inside. Medium-high heat is your sweet spot.
Variations and Serving Suggestions for Your Crispy Summer Squash Patties
These Crispy Summer Squash Patties are already pretty fantastic, but you know me, I love to play around in the kitchen! There are so many ways to jazz them up or serve them. They’re so versatile, you can really make them your own. It’s all about adding those little touches that make them extra special for your family or guests.
Flavor Additions
Want to mix things up? Try adding some fresh dill or parsley right in with the squash mixture – they add such a lovely fresh flavor. A little pinch of garlic powder or even some red pepper flakes can give them a nice little kick. And if you’re feeling fancy, a tablespoon of finely chopped sun-dried tomatoes adds a burst of savory goodness!
Perfect Pairings
Honestly, these patties are delicious all on their own, but they are *amazing* with a dollop of cool sour cream or a zesty Greek yogurt dip. A simple squeeze of lemon juice over the top right before serving also brightens up the flavor. They make a fantastic appetizer, or you can serve them as a light side dish with grilled chicken or fish. So many good options!
Frequently Asked Questions About Crispy Summer Squash Patties
Got questions about these yummy Crispy Summer Squash Patties? I totally get it! It’s always good to know the little details. Here are some things people often ask me, and hopefully, this helps you make them perfectly every time!
How can I make the patties crispier?
The absolute biggest secret is to squeeze out as much moisture as humanly possible from the grated squash. Really wring it out! Also, make sure your oil is hot enough before adding the patties, and don’t overcrowd the pan. Give them space to crisp up!
Can I bake these instead of frying?
You sure can! While frying gives them that ultimate crisp, baking is a healthier option. Preheat your oven to 400°F (200°C). Place the patties on a baking sheet lined with parchment paper. Bake them for about 15-20 minutes, flipping them halfway through, until they’re golden brown. They won’t be quite as crispy as fried, but still really delicious!
What other vegetables can I use?
Zucchini is pretty much interchangeable with yellow squash in this recipe, so feel free to use that! You could also try grating some carrots or even finely chopped broccoli stems. Just remember to squeeze out the extra moisture from whatever veggie you choose!
How long do these last?
These patties are best enjoyed fresh, right after they’re made. If you have leftovers, you can store them in an airtight container in the refrigerator for about 2-3 days. They’ll lose some of their crispness, but they’re still tasty!
Storing and Reheating Your Crispy Summer Squash Patties
Sometimes you just can’t eat them all in one sitting, right? If you find yourself with leftover Crispy Summer Squash Patties, don’t worry! You can totally save them for another day. The trick is just knowing how to store and reheat them so they don’t turn into sad, soggy little discs.
Proper Storage
Once your patties have cooled down completely, you’ll want to store them in an airtight container. I usually layer them between pieces of parchment paper so they don’t stick together. Pop that container in the fridge, and they should be good for about 2 to 3 days. They’ll definitely lose some of that fresh-out-of-the-pan crispness, but they’ll still be tasty!
Reheating for Best Results
Okay, here’s how to get them as close to their former crispy glory as possible. The microwave is a big no-no here; it just makes them soft and sad. Instead, pop them back into a skillet over medium heat with a tiny bit of oil, or even better, bake them in a preheated oven at around 375°F (190°C) for about 5-7 minutes. This really helps bring back that lovely crunch!
Understanding the Nutrition of Crispy Summer Squash Patties
Just a little note about the nutrition info for these Crispy Summer Squash Patties: those numbers are estimates, of course! They can really change depending on the exact brands of ingredients you use, especially the Parmesan cheese, and how much oil you end up using for frying. So, think of it as a general idea, not a strict guarantee!
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Crispy Summer Squash Patties: 1 Simple Trick
- Total Time: 30 minutes
- Yield: 8-10 patties 1x
- Diet: Vegetarian
Description
Enjoy these simple and delicious Crispy Summer Squash Patties, a perfect way to use fresh summer squash. They are pan-fried to a golden crisp.
Ingredients
- 2 cups grated summer squash (about 2 medium squash)
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 green onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Squeeze excess moisture from the grated squash using a clean kitchen towel or paper towels.
- In a medium bowl, combine the squeezed squash, flour, Parmesan cheese, beaten egg, green onions, salt, and pepper. Mix well until all ingredients are incorporated.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, drop spoonfuls of the squash mixture into the skillet, flattening them slightly with the back of the spoon to form patties. Do not overcrowd the skillet.
- Fry the patties for 3-4 minutes per side, or until golden brown and crispy.
- Remove the patties from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve hot.
Notes
- For extra crispiness, ensure all moisture is removed from the squash.
- You can add other herbs like parsley or dill to the mixture.
- Serve with a side of sour cream or your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Side Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Crispy Summer Squash Patties, summer squash recipe, zucchini fritters, pan-fried squash, easy appetizer, vegetarian patties