Yellow Squash Cakes With Tomato
Golden yellow squash cakes with fresh tomato topping offer a crispy, savory vegetarian dish perfect for brunch or light dinner, highlighting fresh, vibrant flavors.
Ingredients
Instructions
- In a large bowl, blend shredded squash, grated onion, egg, flour, salt, 1 teaspoon garlic, and a pinch of pepper.
- In a large frying pan, heat 2 teaspoons oil over medium heat. Spoon 1/4 cup of squash mixture per pancake, pressing to form 3-inch rounds. Cook until edges are lightly browned, about 3 minutes.
- Turn and cook until edges on the other side are lightly browned, about 3 minutes more.
- Remove to a plate and keep warm.
- Repeat with remaining squash using 2 teaspoons oil per batch.
- When all cakes are cooked, add chopped tomato, remaining garlic, and oil to the pan and cook for 2 minutes.
- Serve the squash cakes topped with the tomato mixture.
Tips & Substitutions
For added flavor, consider incorporating herbs like basil or parsley into the batter. If you're short on yellow squash, zucchini can be used as a substitute. Ensure the shredded squash is well-drained to avoid soggy cakes. You can also add grated cheese for a richer taste, reminiscent of the cheesy goodness found in recipes like Easy Veggie Pie.
Serving Suggestions
These squash cakes are delicious served with a dollop of sour cream or Greek yogurt on top. They pair wonderfully with a fresh green salad or roasted vegetables for a complete meal. For a heartier option, serve alongside grilled chicken or fish. They also make a great appetizer, similar to how you might enjoy Cornmeal Biscuits.
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 5 minutes on each side, or until heated through and crispy. Alternatively, you can bake them in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Yellow Squash Cakes With Tomato contains roughly 253 calories, with 5g protein, 47g carbohydrates, and 5g fat. It is an excellent source of vitamin C (59% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 2565mg per serving (112% 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 squash mixture and refrigerate it for up to a day before cooking. This allows the flavors to meld together. Just give it a good stir before frying. The cooked cakes can also be frozen and reheated, making them a convenient option for busy weeknights.
What can I serve with these squash cakes?
These cakes are versatile and pair well with a variety of sides. Consider serving them with a fresh tomato salad or a cucumber yogurt dip. They also complement grilled meats beautifully. For a vegetarian-friendly option, serve alongside a quinoa salad or roasted vegetables for a fulfilling meal.
Can I bake these instead of frying?
Absolutely! To bake, preheat your oven to 400°F and place the formed cakes on a parchment-lined baking sheet. Brush the tops lightly with olive oil and bake for about 20 minutes, flipping halfway through, until golden and crispy. This method reduces oil usage while still delivering a tasty result.
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).