Squash Cakes

Oxmoor House
about 1 1/2 dozen


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1 pound yellow squash, cleaned and sliced
1 small onion, chopped
1 egg, beaten
3/4 teaspoon salt
Dash of pepper
1/2 cup all-purpose flour
1 teaspoon baking powder
Vegetable oil


Combine squash and onion in a medium saucepan with boiling salted water to cover. Cook 10 minutes or until squash is tender; drain well. Mash squash and onion; drain once again. Stir in egg, salt, and pepper.

Sift flour and baking powder together. Add to squash mixture; mix well.

Drop mixture by tablespoonfuls into a small amount of hot oil (375°); brown on both sides. Drain well on paper towels.

Serving Suggestions: Squash Cakes may be served with Horseradish Sauce or Mustard Dip Sauce.

Created date

February 2010