Crispy Squash Parmesan Patties

This hearty squash patty recipe has been a lifesaver on busy weeknights. With a crispy exterior and tender center, these patties transform ordinary summer squash into something truly special that the whole family will devour.

I first made these patties when my garden produced an overwhelming amount of summer squash. Now they've become a regular request at family dinners because they're so much more exciting than plain steamed vegetables.

Ingredients

• Summer squash: about 2 medium sized for 2 cups grated provides the perfect tender base
• Small onion: adds savory flavor without overpowering choose sweet varieties for milder taste
• Eggs: help bind everything together and provide structure
• Breadcrumbs: absorb moisture and create that wonderful crispy exterior
• Parmesan cheese: adds rich umami flavor select fresh grated for best flavor
• Salt and pepper: the classic seasoning duo that enhances all the other flavors
• Olive oil: for frying choose a good quality oil with a high smoke point

Step-by-Step Instructions

Prepare the mixture:

Combine the grated squash onion beaten eggs breadcrumbs Parmesan cheese salt and pepper in a large bowl. Mix thoroughly until all ingredients are evenly distributed. The mixture should be moist but hold together when pressed.

Form the patties:

Scoop about 1/4 cup of the mixture and shape it into a patty approximately half an inch thick. Press firmly to ensure it holds together. Continue until all mixture is used.

Heat the oil:

Pour enough olive oil into a large frying pan to cover the bottom with about 1/8 inch of oil. Heat over medium high heat until the oil shimmers but does not smoke.

Cook first side:

Carefully place patties in the hot oil leaving about an inch between each. Cook undisturbed for 3 to 5 minutes until the bottom is golden brown and crispy.

Flip and finish:

Gently turn each patty and cook for another 3 to 5 minutes until the second side is equally golden and crispy. The interior should be cooked through and firm.

Drain and serve:

Transfer the cooked patties to a paper towel lined plate to absorb excess oil. Serve while still warm for the best texture and flavor.

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The Parmesan cheese is truly the secret weapon in this recipe. I once tried making these without it when I ran out and while they were still good they lacked that depth of flavor that makes them truly craveable. My grandmother always said cheese makes everything better and with these patties she was absolutely right.

Squeezing Out Excess Moisture

The most critical step for successful squash patties is removing excess moisture from your grated squash. After grating place the squash in a clean kitchen towel or several layers of paper towels and squeeze firmly to extract as much liquid as possible. This prevents soggy patties and helps them develop that perfect crisp exterior during cooking. I like to let the grated squash sit with a sprinkle of salt for about 10 minutes before squeezing which helps draw out even more moisture.

Perfect Pairings

These versatile patties complement so many main dishes. Serve them alongside grilled chicken or fish for a complete meal. They also make an excellent light lunch when topped with a dollop of sour cream or Greek yogurt. For brunch try topping them with a poached egg and a sprinkle of fresh herbs. The neutral flavor of the squash makes these patties adaptable to various cuisines pair them with Mediterranean dishes or alongside a spicy curry.

Creative Variations

The basic recipe is wonderfully adaptable. Try adding fresh herbs like dill parsley or basil for a burst of flavor. For a Mediterranean twist mix in some crumbled feta cheese and fresh mint. Spice lovers can add a minced jalapeño or a dash of cayenne pepper. You can also substitute yellow squash zucchini or a combination of both. For a gluten free version replace traditional breadcrumbs with gluten free breadcrumbs or almond flour. Each variation creates a slightly different but equally delicious result.

Common Queries

→ How can I make my squash patties crispier?

Remove as much liquid as possible from the grated squash before mixing with other ingredients. This helps the patties crisp up when frying.

→ What type of squash works best?

Summer squash is ideal, but zucchini also works well and provides a similar texture and mild flavor.

→ Can I prepare the mixture in advance?

Yes, you can prepare and refrigerate the mixture ahead of time. Chilling can also help the patties hold together during frying.

→ Why do my patties fall apart?

Ensure the mixture is not too wet and do not overcrowd the pan so the patties have space to cook evenly and stay intact.

→ What sauce pairs well with these patties?

Try serving with a garlic-yogurt dip, sour cream, or a mild marinara for even more flavor.