Squash Patties

Butternut Squash Cakes
Original recipe makes 12 servingsChange Servings
  • 4 medium crook neck squash 4 medium zuchinni shredded
  • 1 yellow onion shredded
  • 1 1/2 tablespoons salt
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 egg, lightly beaten
  • 1 cup shredded Cheddar cheese
  • ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 bunch of freshly chopped parsley sprinkled into mixture.


  1. Place the squash and onion in a colander, and drain about 30 minutes, until no longer moist or use a towel and ring out all moisture if you are on a time restraint.
  2. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper and salt then add fresh herbs.
  3. Spray non-stick spray onto your griddle. Gently nestle squash mixture by heaping tablespoonfuls or by hand onto a griddle, and cook 3-4 minutes on each side, or until golden brown.
  4. Serve on a slider bun with a drizzle of a Pepper aioli or kick it up a notch and add a Jalapeno-lime zest aioli.
  5. ENJOY!!

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