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Squash Cakes

Yield about 1 1/2 dozen


  • 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

How to Make It

  1. 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.

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

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

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

Oxmoor House Homestyle Recipes