Squash Cakes
📜 Collection: UK2 | ✍️ Attribution: Neva | 📂 Category: Sides A traditional vintage side dish of savory fried squash cakes made with fresh squash, onion, and a simple batter. Crispy golden-brown on both sides, this comforting recipe is pan-fried to perfection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | 10 mins | 4–6 Servings |
🔪 Key Equipment
- Small saucepan
- Mixing bowl
- Frying pan
- Spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As needed | Squash | Chopped |
| As needed | Onion | Chopped |
| To taste | Salt | None |
| Small amount | Water | None |
| 2 | Eggs | Beaten |
| As needed | Meal Mix | Or substituted with Flour |
| Small amount | Crisco | For frying |
Instructions
Step 1: Boil and Cool
- Boil the Squash, Onion, and Salt in a small amount of water until tender.
- Remove from heat and cool slightly.
Step 2: Prepare the Batter
- Add the 2 eggs to the cooked mixture and mix well.
- Add the Meal Mix (or Flour) until the mixture reaches a spoon bread dough consistency, mixing well.
Step 3: Fry the Cakes
- Spoon the batter into a frying pan containing a small amount of Crisco.
- Fry until golden brown and crispy on both sides.
💡 Make-Ahead & Storage: Best served freshly prepared, though leftover cakes can be stored in an airtight container in the refrigerator for up to 2 days.
Original Recipe Scan
