For extra flavor, consider adding a pinch of red pepper flakes or a dash of hot sauce to the batter. To make ahead, prepare the batter and store it in the refrigerator for up to 24 hours. Stir well before cooking. These cakes are delicious served with a variety of toppings, such as sour cream, applesauce, or a fried egg. If you don't have self-rising flour, you can use all-purpose flour and add ½ teaspoon of baking powder and ¼ teaspoon of salt to the dry ingredients. Ensure the oil is hot before adding the batter. This will help the cakes to brown properly and prevent them from sticking to the skillet.
Potato Squash Cakes
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING12 People
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VIEWS100
Transform humble potatoes and squash into golden, crispy cakes – a delightful side or vegetarian main. These cakes boast a tender interior and a beautifully browned exterior, perfect for showcasing seasonal flavors with a touch of savory spice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol16 mg
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Fiber1 g
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Protein1 g
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Saturated Fat1 g
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Sodium78 mg
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Sugar1 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large bowl, gently combine the shredded potatoes, squash, and chopped onion. (5 minutes)
02
Step
3 mins
Add the beaten egg, flour, garlic salt, salt, and pepper to the bowl. Mix until just combined. Be careful not to overmix, as this can make the cakes tough. If using, gently fold in the chopped herbs. (3 minutes)
03
Step
2 mins
If the batter appears too thin, add additional flour, 1 tablespoon at a time. If the batter is too thick, add a splash of milk or water, 1 tablespoon at a time. The batter should be thick enough to hold its shape when spooned into patties. (2 minutes)
04
Step
3 mins
Heat the cooking oil in a large skillet over medium-high heat. The oil should be hot enough to sizzle when a small amount of batter is dropped in. (3 minutes)
05
Step
2 mins
Carefully drop spoonfuls of the batter into the hot oil, forming 3-inch patties. Do not overcrowd the skillet; cook in batches if necessary. (2 minutes per batch)
06
Step
6 mins
Cook the patties for 3-4 minutes per side, or until golden brown and crispy. Flip carefully with a spatula. (6-8 minutes per batch)
07
Step
2 mins
Remove the cooked patties from the skillet and drain on a plate lined with paper towels to remove excess oil. (2 minutes per batch)
08
StepServe immediately while hot and crispy. Garnish with a dollop of sour cream or a sprinkle of fresh herbs, if desired.
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Please Rate
Clinton Torphy
May 10, 2025These are delicious! I will definitely be making them again.
Boris Gusikowski
Mar 6, 2025I didn't have any squash, so I used zucchini instead. They turned out great!
Ofelia Hodkiewicz
Oct 27, 2024I had trouble getting them to stay together. I think I needed to add more flour.
Sherwood Kris
Sep 28, 2024My kids loved these! I added a little shredded cheese to the batter.
Brandi Konopelski
Aug 17, 2024Great recipe! I will try adding different vegetables next time.
Name Frami
Jun 29, 2024These were so easy to make and a great way to use up leftover mashed potatoes!
Joel Goldner
Jun 22, 2024These were a bit bland for my taste. I added some extra garlic salt and pepper.