Yellow Squash Patties

Recipe View Place the shredded yellow squash and onion in a colander. Sprinkle with kosher salt and allow to drain for at least 30 minutes, or up to 1 hour, to remove excess moisture. (30-60 minutes)

Recipe View Wrap the drained vegetables in a clean kitchen towel or cheesecloth and squeeze out as much remaining moisture as possible. This step is crucial for achieving crispy patties.

Recipe View In a large bowl, combine the squeezed squash and onion mixture, shredded Cheddar cheese, all-purpose flour, yellow cornmeal, and lightly beaten egg. Season generously with freshly ground black pepper.

Recipe View Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once the oil is shimmering, drop the squash mixture by heaping tablespoonfuls into the hot skillet, being careful not to overcrowd the pan.

Recipe View Cook the patties for approximately 3 minutes per side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning. (6 minutes)

Recipe View Remove the cooked squash patties from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.

Recipe View Serve immediately while hot and crispy. They are delicious on their own or with a dollop of crème fraîche, sour cream, or your favorite hot sauce.