Squash Cakes
Golden squash cakes are crispy, savory fritters with tender squash and onion, perfect for brunch, snacks, or light meals, offering a delightful combination of flavors and textures.
Ingredients
Instructions
- Wash the squash and boil until tender.
- Drain and mash the squash.
- Add chopped onion, egg, flour, salt, and pepper to the mashed squash and mix well.
- Press the mixture into cakes by hand.
- Fry the cakes in oil until they are brown on both sides.
Tips & Substitutions
For a lighter texture, consider using almond flour or cornstarch instead of regular flour. If yellow squash is unavailable, zucchini can be a great substitute. To enhance flavor, add fresh herbs such as parsley or dill. Always taste the mixture before frying to adjust the seasoning, adding a pinch of cayenne for a bit of heat.
Serving Suggestions
Serve these squash cakes alongside a fresh salad or Buttered Green Beans for a delightful meal. They also pair well with a dollop of sour cream or yogurt for added creaminess. For a heartier option, enjoy them as a base for a poached egg or with a side of Simple Pecan Pie for dessert.
Storage & Reheating
Store leftover squash cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes on each side until warmed through and crispy. Alternatively, you can microwave them for quicker reheating but may lose some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Cakes contains roughly 531 calories, with 9g protein, 102g carbohydrates, and 10g fat. It is a good source of protein (19% of the Daily Value), calcium (18% of the Daily Value), and iron (16% of the Daily Value). Note that it is relatively high in sodium, at 867mg per serving (38% 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 make these squash cakes ahead of time?
Yes, you can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours. Just shape and fry the cakes when you're ready to serve. This is a great way to save time if you have guests or want to meal prep for the week.
What can I serve with squash cakes?
These squash cakes are versatile and can be served with a variety of sides. Consider pairing them with a refreshing Vanilla Fruit Salad or a simple green salad for a light meal. They also make a great addition to a brunch spread.
Can I bake these instead of frying?
Absolutely! For a healthier version, you can bake the squash cakes at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden brown. This method reduces oil usage while still delivering a satisfying texture.
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).