Nanny (Evelyn Lantz), a native of Louisville, Kentucky, gave this recipe to Grandma Loebach, who then gave it to Gram and finally to us. Nanny always said she’d live to be 100 years old at the most, and she did!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
Ingredients
- 5 yellow squash, grated
- 3 tablespoons grated onion
- 3 tablespoons all-purpose flour
- 1 egg, beaten
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons butter, or more as needed
- ¼ cup shredded Cheddar cheese, or to taste
- ¼ cup chopped onion, or to taste
- ¼ cup sour cream, or to taste
Instructions
- Place grated squash in a colander and squeeze out all excess water; you should have about 1 cup grated squash.
- Transfer squash to a bowl. Add onion, flour, egg, baking powder, and salt; mix well to make a batter.
- Melt butter in a large skillet over medium-high heat. Drop batter into the hot pan and use the back of a large spoon to flatten fritters to 3 to 4 inches in diameter and to 1/4- to 1/8-inch thickness. Cook until edges are deep brown, about 1 minute. Flip over and cook 30 seconds more. Transfer fritters to a plate lined with a paper towel and sprinkle lightly with salt. Repeat with remaining batter, melting more butter in the pan as needed.
- Serve warm topped with Cheddar cheese, onion, and sour cream.
- You can add a little onion or shredded cheese into the batter.
Nutrition Facts
| Calories | 391 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 151 mg |
| Dietary Fiber | 6 g |
| Protein | 15 g |
| Saturated Fat | 15 g |
| Sodium | 407 mg |
| Sugars | 13 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this with shredded Zucchini and actually added the Shredded Cheese to the batter. after Frying we eat them with maple Syrup or warmed spaghetti Sauce. Yummy! of course you could serve these with BACON ! ! !
This is the best use of patty pan squash that I’ve found!
7.31.19 It was late in the day, and there was no way I was going to grate 5 squash . Honestly, late in the day or not, I probably wouldn’t do it ever, I do have a lazy streak. I cut the squash into six pieces/spears vertically, and I used the fine shredding disc on my food processor for both the squash and the onion. Once shredded, I put the mixture into my salad spinner to get out the water which also worked great. Doing it this way was truly easy, and they fried up crispy, crunchy delicious. Don’t skip the chopped onions, they bring additional crunch and flavor. A bit of a splurge nutritionally for me for a side dish, but it was worth it! Thanks for sharing your recipe.