Summer’s Golden Secret: Why Crispy Squash Patties Are Your Go-To Dish

Oh, summer! The sun shines, gardens burst forth, and the kitchens ring out with the fresh-picked ingredients. Of the joys of summer’s bounty, my personal favourite is at the head of the list: summer squash. If ever you wondered what in the world to do with those yellow goodies heaping up in your kitchen, I’ve got a recipe that captures the essence of the season: the golden, crunchy squash patty.

These bite-sized morsels are just the right balance of crunchy outside and soft within. Gently seasoned, they allow the natural sweetness of squash to come forward while taking a humble ingredient and making it inescapably tasty. Taste them, and you’ll understand why they’ve been a family tradition for generations.

1. A Dish with Deep Roots

Zucchini and Summer Squash Patties Recipe

This recipe creates flavorful and healthy zucchini and summer squash patties. Grated vegetables are combined with egg whites, breadcrumbs, and seasoning, then formed into patties and cooked until golden. Perfect as a light main course or a versatile side dish.

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Course lunch/dinner

Cuisine American

Servings 4 people

Calories 645.9 kcal

Equipment

• 1 Box Grater Or food processor with grating attachment
• 2 Mixing Bowls One large, one medium
• 1 Whisk For beating egg whites
• 1 Non-stick Skillet For pan-frying the patties
• 1 Spatula For flipping patties

Ingredients

  

Main

• 1 c. yellow summer squash coarsely grated
• 2 c. zucchini coarsely grated
• 4 egg whites beaten
• 1 c. seasoned bread crumbs
• 2 Tbsp. low fat mayonnaise
• 1 1/2 tsp. oil bay seasoning

Instructions

 

• Coarsely grate both the yellow summer squash and zucchini.
• Place the grated squash and zucchini in a clean kitchen towel or cheesecloth and firmly wring out as much excess liquid as possible. This step is crucial for crispy patties.
• In a separate medium bowl, beat the egg whites until frothy.
• In a large mixing bowl, combine the thoroughly drained grated squash and zucchini with the beaten egg whites, seasoned bread crumbs, low-fat mayonnaise, and oil bay seasoning.
• Mix all ingredients thoroughly until well combined. The mixture should hold together when pressed.
• Form the mixture into uniform patties, approximately 2-3 inches in diameter and about 1/2 inch thick.
• Heat a non-stick skillet over medium heat and add a small amount of oil (not specified in original recipe but necessary for cooking).
• Carefully place the patties into the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
• Cook for 4-6 minutes per side, or until the patties are golden brown and cooked through, with a crisp exterior.
• Remove the cooked patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil before serving.

Notes

The most critical step for these patties is to thoroughly drain the grated zucchini and summer squash. Excess moisture will lead to soggy patties that fall apart. After grating, place the vegetables in a clean kitchen towel or cheesecloth and wring out as much liquid as possible. For enhanced flavor and texture, consider adding finely minced onion or garlic to the mixture. If “oil bay seasoning” refers to Old Bay, it offers a distinct savory profile; otherwise, a blend of dried dill, parsley, and a pinch of cayenne could be lovely. Ensure the skillet is adequately hot but not smoking when frying to achieve a golden-brown crust without burning. Serve with a dollop of Greek yogurt mixed with fresh dill or a light lemon aioli.

Squash was served on American tables centuries before colonial days. The Native Americans grew a lot of squash, and humble fritters made from it were among the first foods. Colonists carried the tradition forward, employing squash patties as a convenient, satisfying dish prepared with minimal pantry staples. That persistence says something sometimes the most basic recipes are in fact the ones that really last.

2. Patty or Fritter?

You might hear others say they’re saying patty and fritter the same. Technically speaking, fritters are fried deep, while patties are pan-fried or oven-baked. Because these bites of squash are being fried in a pan with some oil, either title could be given. Either, either way, it’s the same: tasty and simple to prepare.

3. The Must Have Ingredients

The best part about squash patties is how simple they are. Nearly all recipes incorporate ingredients you likely already have on hand:

• Yellow squash, fresh
• Green onions or onion
• Eggs
• All purpose flour
• Salt and pepper
• Oil for pan frying

Optional mix-ins are herbs to add a pop of color or cheese to add depth. Emily Cookson suggests layering flavors with sweet squash and both white and green onion, but some prefer a sprinkle of shredded cheddar to give it more taste.

4. The Secret Step: Drying Out

Raw squash contains a tremendous amount of water, and if you don’t drain it, your patties will be soggy. Thankfully, there are two trusty ways:

1. Squeeze Method – Chop or grate squash very finely and wrap it in a clean towel or cheesecloth and squeeze out the liquid. You’ll be surprised at how much there is.
2. Salting Method – Sprinkle with salt and let sit for 15 minutes. Salt extracts liquid. Squeeze again with paper towels before cooking.

Stewed Summer Squash Recipe

This recipe creates a delightful and simple stewed summer squash dish. Fresh summer squash, garlic, and olive oil are gently cooked until tender, then finished with fresh basil and kosher salt. It’s a quick, healthy, and versatile side or light main, celebrating the vibrant flavors of seasonal produce.

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Total Time 30 minutes mins

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 719.1 kcal

Equipment

• 1 Large Pot or Dutch Oven A heavy-bottomed pot is ideal for even heat distribution.
• 1 Cutting Board
• 1 Chef’s knife
• 1 Wooden Spoon or Spatula For stirring and gentle handling of squash.

Ingredients

  

Main

• 1/4 cup 60ml extra-virgin olive oil, plus more for drizzling
• 3 or 4 medium cloves garlic crushed
• 3 pounds 1.4kg mixed summer squash (such as zucchini, yellow squash, or other varieties), preferably small young ones, skins washed well, ends trimmed, cut into 1-inch rounds
• Kosher salt
• 10 to 15 basil leaves torn

Instructions

 

• Wash and trim the summer squash, then cut into approximately 1-inch thick rounds.
• Gently crush the garlic cloves.
• Heat the 1/4 cup of extra-virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-low heat.
• Add the crushed garlic to the pot and cook gently for 1-2 minutes until fragrant, being careful not to brown it.
• Add the prepared summer squash to the pot, sprinkle generously with kosher salt, and stir to coat all the squash evenly with the oil and garlic.
• Increase the heat to medium-low, cover the pot, and cook for 15-20 minutes, stirring occasionally, until the squash is very tender but not mushy. It will release its own liquid.
• Taste the stewed squash and adjust seasoning with additional kosher salt if needed.
• Remove the pot from the heat and stir in the torn fresh basil leaves.
• Drizzle with a little extra virgin olive oil just before serving, if desired, for added richness and flavor.
• Serve the stewed summer squash warm as a side dish or light main course.

Notes

For optimal flavor and texture, select small, young summer squash; older ones can be watery and seedy. Avoid overcrowding the pot; if cooking a large batch, consider doing it in two smaller batches to ensure even cooking and prevent steaming instead of gentle stewing. Season with kosher salt incrementally, tasting as the squash releases its liquid and concentrates flavors. The goal is tender-crisp squash, not mush. Add the fresh basil at the very end to preserve its vibrant color and aromatic oils. To elevate the dish, consider finishing with a squeeze of fresh lemon juice for brightness, or a hint of red pepper flakes for warmth. A drizzle of high-quality finishing olive oil just before serving will also enhance the overall experience. Serve as a versatile side dish or light main course with crusty bread.

Either way is good, but salting seems to extract more water, with the end patties being crispy and still maintaining shape.

5. Chopping vs. Grating

The way you chop your squash does make a difference:

• Hand chopping: Leaves slightly larger pieces, with less water released and a less soggy result.
• Box grater: Produces even shreds for consistent cooking and quicker prep.

Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens

This recipe features tender grilled portobello mushrooms generously stuffed with a savory crab and vegetable mixture, seasoned with aromatic spices. It’s served alongside fresh mixed baby greens tossed in a vibrant citrus-mustard vinaigrette, providing a bright, zesty counterpoint. An easy and elegant dish, perfect for a light lunch or dinner.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course lunch/dinner

Cuisine british

Servings 4 people

Calories 1965.2 kcal

Equipment

• 1 Grill Pan or Large Nonstick Skillet
• 1 Medium Skillet
• 1 Pastry Brush
• 1 Whisk
• 2 Mixing Bowls One for greens, one for dressing

Ingredients

  

Main

• 1/4 cup extra-virgin olive oil eyeball it
• 4 large portobello mushroom caps wiped with damp cloth
• Grill seasoning blend recommended: Montreal Steak Seasoning by McCormick
• 2 tablespoons butter plus 1 tablespoon cut into small dice
• 1 bay leaf
• 2 ribs celery from heart of stalk
• 1 small onion chopped
• 1 small red pepper seeded and chopped
• Salt and pepper
• 2 teaspoons crab boil seasoning recommended: Old Bay or 1 teaspoon poultry seasoning plus 1 teaspoon paprika
• 2 teaspoons hot sauce eyeball it
• 6 ounces lump crabmeat available in fresh seafood section of market in 6 ounce tubs
• 3 slices white bread toasted
• 1 cup chicken stock
• A handful chopped parsley leaves
• 1 bag 8 ounces, mixed baby greens, any brand or variety
• 1 rounded tablespoon lemon curd available near jams and jellies
• 2 tablespoons white wine vinegar eyeball it
• 2 teaspoons Dijon style mustard
• 1/3 cup extra-virgin olive oil

Instructions

 

• Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil. Grill 10 minutes, until tender and season with grill seasoning blend.
• Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan — left from brushing mushroom caps — to skillet and combine with 2 tablespoons butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables. Run your fingers through the crab to make sure there are no pieces of shell in the meat. Break up crabmeat with fingertips and mix into veggies. Butter toasted bread with remaining 1 tablespoon of diced butter. Add toast to veggies and moisten stuffing with chicken stock. Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley and serve along side greens.
• Pour lettuce into a bowl. In a smaller bowl, combine lemon curd with vinegar and mustard using a whisk. Whisk in oil in a slow stream and season dressing with salt and pepper, to your taste.

Notes

For the portobellos, ensure they are wiped clean, not washed, to prevent water absorption which can make them soggy during grilling. Grilling them cap-side down initially helps to tenderize and create a nice char. When preparing the crabmeat, meticulous checking for shell fragments is crucial for a pleasant eating experience. The stuffing’s success hinges on balancing the savory notes from the vegetables and crab boil with the richness of butter and chicken stock; adjust seasoning at the very end. For the citrus-mustard dressing, slowly whisking in the olive oil to the lemon curd, vinegar, and mustard base will create a stable emulsion, resulting in a smooth and well-incorporated dressing that clings beautifully to the greens. Lemon curd offers a unique sweet-tart element, elevating a simple vinaigrette.

Either is fine most important is pairing the method with effective removal of moisture.

6. Blending the Batter

• After draining your squash, it’s time to blend:
• Mix squash with onions and green onions.
• Add salt and pepper, then let sit 5 minutes and squeeze once more.
• Whisk in beaten eggs (room temperature eggs will bind better).
• Blend in flour gradually to a thick, scoopable consistency.

Potato Pancakes

This recipe creates classic crispy potato pancakes by combining both grated and mashed potatoes. The mixture is seasoned, formed into small patties, and fried until golden brown and cooked through. They are typically served warm, often held in a low oven.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 45 minutes mins

Course lunch/dinner

Cuisine kosher

Calories 1760.4 kcal

Equipment

• 1 Box Grater
• 1 Mesh Strainer For draining grated potatoes
• 1 Saucepan
• 1 Potato Masher or Food Mill
• 1 Large Skillet or Cast Iron Pan For frying

Ingredients

  

Main

• 8 Yukon gold potatoes
• 2 to 3 tablespoons white wine vinegar
• 1 clove garlic smashed
• Kosher salt
• 2 eggs
• Extra-virgin olive oil

Instructions

 

• Grate 5 of the potatoes on the largest holes of a box grater. Toss the potatoes with the vinegar and place in a mesh strainer. Place a couple plates on top of the potatoes and weigh the potatoes down to try and squeeze out the excess water. Let sit for at least 30 minutes.
• Preheat the oven to 200 degrees F.
• Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic. Cover the potatoes with water by about 1-inch. Season the water generously with salt. Bring to a boil, reduce to a simmer, and simmer until they are fork tender, 10 to 12 minutes. Strain and, while the potatoes are still hot, pass them through a food mill or mash with a potato masher.
• Combine the grated potatoes and the mashed potatoes. In a small dish, beat the 2 eggs and add to the potato mixture. Season with salt.
• Coat a large saute pan or cast iron pan with olive oil and bring to a medium high heat. Make a 3-inch patty with the potato mixture, cook it, and eat it to make sure that the potato mix is seasoned perfectly. Re-season if needed.
• Working in batches, make and cook all the pancakes, until they are brown and crispy and cooked through, 3 to 4 minutes on each side. Blot the pancakes on paper towels and sprinkle with salt. Hold on a sheet tray to keep warm in the oven until serving.

Notes

Ensuring the grated potatoes are thoroughly drained is crucial for achieving a crispy exterior. Pressing them firmly in the strainer helps remove excess moisture. Use enough olive oil in the pan to coat the bottom generously, allowing the pancakes to fry rather than just saute. The test patty step is vital; always taste and adjust seasoning before cooking the entire batch. Holding the finished pancakes in a warm oven keeps them crisp while you finish cooking the rest.

To give it richness, toast your flour lightly first before adding it. It eliminates the raw flavor and allows it to absorb moisture.

7. Frying to Perfection

Preheat a hot skillet with oil (avocado oil works well since it has a high smoke point). When the oil is hot and shimmering, scoop out approximately ¼ cup of batter for each patty and press them down to ½ inch thickness.

Cook 3–4 at a time, taking care not to overcrowd the skillet. Fry 2–3 minutes per side, once for uniform even browning. Edges are crispy and golden, with tender centers.

Shake hot cooked patties onto a paper towel-lined plate and then into a wire rack to prevent sogginess. Serve hot for the best contrast of crunchy exterior and soft interior.

8. Flavor Boosts and Variations

Once you’ve mastered the classic version, try these fun upgrades:

• Cheesy Patties – Mix in shredded cheddar, mozzarella, or pepper jack.
• Herbed Garden – Add fresh parsley, chives, and thyme.
• Spicy Twist – Add jalapeño, cumin, or green chiles.
• Mediterranean Style – Add feta, dill, and lemon zest.
• Italian Inspired – Add Parmesan, basil, and Italian seasoning, accompanied with marinara.

These changes make it all exciting and new, so patties are as useful for any situation or mood.

9. Storage and Reheating

Life gets crazy, but squash patties are up to the task:

• Refrigerate: Store in a covered container with parchment between layers (3–4 days).
• Freeze (cooked): Freeze in a single layer and place in freezer bags (up to 2 months).
• Freeze (uncooked): Form, freeze, and cook from frozen (add 2 minutes per side).

For reheating

• Oven: 350°F for 8–10 minutes
• Air fryer: 375°F for 3–4 minutes
• Microwave 30 seconds, crisp with oil in pan

This keeps patties crispy, not soggy.

10. Serving Ideas

Squash patties are great at being versatile:

• Appetizers – Serve with ketchup, ranch, spicy mayo, or yogurt dip.
• Breakfast – Add to a breakfast sandwich, or as a side to serve with eggs.
• Salads – Place on top of a fresh salad for crunch.
• Sides – Accompany grilled meats, roasted vegetables, or quinoa tabbouleh.
• Complete Meal – Serve over roasted tomatoes, garlic sautéed greens, or cold gazpacho.
• From snacks for the daily meal to refined sides, they have a place on every table.

11. Troubleshooting Tips

Even experienced cooks get problems. Here are some problems and solutions that are typical:

• Patties aside – Most times because of excess moisture or lacking sufficient egg/flour. Drain squash well and make sure batter holds together.
• Soggy consistency – Because insufficient water has been drained. Salt and squeeze once more, or include a further tablespoon of flour.
• Uneven cooking – Grate on box grater for even size and do not overcrowd the pan. Reheat previously cooked patties in a 200°F oven between batches of frying.
• Too oily – Drain on paper towels, then place on wire rack to remain crisp.

12. Squash Varieties to Try

Do not restrict yourself to yellow squash. Some excellent alternatives are:

1. Zucchini
2. Pattypan squash
3. Green Zucchini
4. Yellow Zucchini
5. Lemon squash
6. Calabacita
7. Yellow crookneck squash
8. Cousa squash
9. Round zucchini

They all work wonderfully, as long as you empty out the water.

A Celebration of Summer

From their creased, worn beginnings in American heritage to their endless contemporary diversions, summer squash patties embody the essence of season. They’re easy, adaptable, and intensely gratifying. Wherever they travel from the skillet hot from it stacked high in a meal, on the lunch plate the next day these golden morsels are evidence that anemones freshly plucked from hand given a little TLC are a flavor memory.

So go ahead: grab that zucchini from the garden, warm up the skillet, and cook a batch of patties. When you do, you’ll know why they’re a summer staple that has stood the test of time, a fine one to share with any crowd.