Pan Fried Squash Cakes

I’ve been cooking a lot this summer and who can blame me with so much fresh summer produce? Take Italian squash – there’s a ton of it in the grocery stores and at your local farmer’s markets. All you have to do is find new ways to cook it like these amazing pan fried squash cakes.

Fried Squash Cakes

Pan Fried Squash Cakes

3 large Italian squash
2 tsp kosher salt
2 cups panko bread crumbs
3 large eggs, beaten
4 oz shredded dairy-free Monterey Jack
¼ cup chopped up dairy-free dry Italian salami
2 tbsp chopped flat leaf Italian parsley
½ tsp fresh cracked pepper
Canola oil for cooking

  • Shred squash with big hole of box grater
  • Place shredded squash in colander in sink, sprinkle with salt
  • Let sit for 15 minutes to drain out liquid
  • Using your hands, squeeze out remaining water from squash, by the handful
  • Place dried squash on layers of paper towels
  • When all squash is drained from colander press more paper towels on top and soak up remaining liquid
  • Place squash in large bowl
  • Mix in panko, dairy-free Monterey Jack, salami, parsley, pepper and egg
  • Mix together until all is combined
  • Pre-heat oven to 200’ – for keeping cakes warm while you cook up them up in small batches
  • Heat oil in a large fry pan
  • Use a ¼ cup measure, scoop out squash mixture, form into patty, fry until crispy on both sides, about 3-3 ½ minutes/side
  • Place fried cakes on paper towel lined sheet pan and place in oven to keep warm
  • Each time you add more cakes to the pan, flip the last batch over to help dry up the oil from the bottom side
  • Continue adding oil to pan as needed until all cakes are fried up

Pan Fried Squash Cakes
 
Author:
Ingredients
  • 3 large Italian squash
  • 2 tsp kosher salt
  • 2 cups panko bread crumbs
  • 3 large eggs, beaten
  • 4 oz shredded dairy-free Monterey Jack
  • ¼ cup chopped up dairy-free dry Italian salami
  • 2 tbsp chopped flat leaf Italian parsley
  • ½ tsp fresh cracked pepper
  • Canola oil for cooking
Instructions
  1. Shred squash with big hole of box grater
  2. Place shredded squash in colander in sink, sprinkle with salt
  3. Let sit for 15 minutes to drain out liquid
  4. Using your hands, squeeze out remaining water from squash, by the handful
  5. Place dried squash on layers of paper towels
  6. When all squash is drained from colander press more paper towels on top and soak up remaining liquid
  7. Place squash in large bowl
  8. Mix in panko, dairy-free Monterey Jack, salami, parsley, pepper and egg
  9. Mix together until all is combined
  10. Pre-heat oven to 200’ – for keeping cakes warm while you cook up them up in small batches
  11. Heat oil in a large fry pan
  12. Use a ¼ cup measure, scoop out squash mixture, form into patty, fry until crispy on both sides, about 3-3 ½ minutes/side
  13. Place fried cakes on paper towel lined sheet pan and place in oven to keep warm
  14. Each time you add more cakes to the pan, flip the last batch over to help dry up the oil from the bottom side
  15. Continue adding oil to pan as needed until all cakes are fried up

 

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