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These Squash Patties pack a punch with their crunchy outside and tender middle. They're great for munching or as a meal companion, bringing all the cozy goodness of fall spices in each mouthful. Let's check out what you'll need to whip up these yummy bites.
WHAT YOU'LL NEED
- 2 cups shredded butternut squash: This creates the foundation, giving you that sweet, earthy taste.
- ½ onion (diced): Brings a nice savory kick to your patties.
- 1 large egg: Works to stick everything together nicely.
- ¼ cup all-purpose flour: Gives your patties their shape and that nice crunch.
- ¼ cup Parmesan cheese, freshly grated: Adds yummy flavor and helps them brown up.
- ¼ teaspoon salt (adjust as needed): Perks up all the flavors.
- 1-2 dashes black pepper or hot pepper flakes: Adds just a bit of zing.
- ½-1 teaspoon dried parsley (or ½-1 tablespoon fresh chopped): Throws in some fresh, herby notes.
- 1-2 tablespoons olive oil: For frying till they're nice and crispy.
DIRECTIONS
- Step 1:
- Shred your raw squash and blot it dry. Toss it in a medium bowl with the diced onion, egg, flour, Parmesan, salt, parsley, and pepper. Stir till everything's mixed well. Shape the mix into small cakes or drop spoonfuls onto a plate, gently pressing them down with your spoon.
- Step 2:
- Warm up 1-2 tablespoons olive oil in a medium pan over medium heat. Cook your squash cakes in small batches of three until they turn golden brown on both sides. Move them to a plate lined with paper towels to soak up extra oil.
- Step 3:
- Grab them while they're hot! The mix of crunchy outside and soft inside makes these little guys extra special.
How to Serve & Store
- Eat them hot for the tastiest experience.
- Try them with your favorite dip or just munch on their own.
- Keep any extras in a sealed container at room temp for a couple days.
- Want them to last? Pop them in the fridge (sealed tight) for up to a week, or freeze for 3 months. Heat them in the oven to make them crispy again.
Pro Chef Suggestions
- Jamie Oliver says a sprinkle of garlic powder makes these sing.
- According to Ina Garten, nothing beats real grated Parmesan for depth.
- Gordon Ramsay's trick? Keep all patties the same size so they cook evenly.
MIX IT UP
- Switch out the herbs - maybe try some rosemary or thyme for a different taste.
- Toss in some grated carrots or zucchini for extra nutrition and texture.
- Got a sweet tooth? Add a spoonful of maple syrup to the mix.