Fried Squash Cakes
Crispy fried squash cakes with savory herbs, perfect as a snack or side dish, offering a delightful blend of tender squash and aromatic seasonings.
Ingredients
Instructions
- Grate the raw squash and onions and mix with the remaining ingredients, except the oil.
- Heat the oil in a frying pan and drop the mixture by rounded tablespoonfuls into the oil.
- Cook until the cakes reach desired brownness, turning as needed.
Tips & Substitutions
For a crispier texture, squeeze excess moisture from the grated squash before mixing. If you're out of flour, breadcrumbs or crushed crackers can work as substitutes. You can also add grated cheese for extra flavor. To make it more flavorful, try adding spices like paprika or cayenne. This dish is a great way to use up summer squash from your garden.
Serving Suggestions
Serve the fried squash cakes warm with a dollop of sour cream or Greek yogurt on top for a refreshing contrast. They pair beautifully with a side salad or can be enjoyed as a tasty appetizer at gatherings. For a complete meal, consider serving them alongside Homemade Wheat Bread for a wholesome touch.
Storage & Reheating
Store leftover fried squash cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through and crispy again. Avoid microwaving, as they may become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Squash Cakes contains roughly 829 calories, with 5g protein, 38g carbohydrates, and 77g fat. It is an excellent source of iron (60% of the Daily Value), dietary fiber (41% of the Daily Value), and calcium (33% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1756mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash can be used interchangeably with zucchini in this recipe. Both will provide a delicious flavor and texture. Just ensure you grate it the same way, and follow the rest of the instructions as is.
How do I make these cakes gluten-free?
To make gluten-free squash cakes, substitute the all-purpose flour with a gluten-free flour blend or almond flour. This will help maintain the structure of the cakes while accommodating gluten-free diets. You may need to adjust the amount slightly for the right consistency.
Can I prepare the mixture in advance?
Yes, you can prepare the mixture a few hours ahead of time. Just cover it and refrigerate until you're ready to fry. This can enhance the flavors as the ingredients meld together. However, it's best to fry them fresh for optimal crispiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).