Potato Squash Cakes are a delightful blend of crispy potatoes and tender squash, creating a savory, golden-fried treat that’s perfect as a side dish or a light meal. The combination of shredded potatoes and squash gives the cakes a unique texture, while the herbs and seasonings bring out the natural flavors of the vegetables. These cakes are great on their own or served with a dollop of sour cream or a side salad. Whether you’re making them for breakfast, lunch, or dinner, they offer a satisfying, wholesome option that’s easy to prepare and full of flavor.
Ingredients:
- 2 medium potatoes, peeled and grated
- 1 small yellow squash, grated
- 1 small zucchini, grated
- 1 egg, lightly beaten
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil or butter for frying
Instructions:
- Grate the potatoes, squash, and zucchini using a box grater or food processor. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
- In a large bowl, combine the grated vegetables, egg, flour, Parmesan cheese, green onions, garlic powder, thyme, salt, and pepper. Mix until everything is well combined.
- Heat the olive oil or butter in a large skillet over medium heat.
- Scoop about 1/4 cup of the mixture into the skillet and press down gently to flatten into a patty. Repeat with the remaining mixture, being careful not to overcrowd the skillet.
- Cook the cakes for 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to avoid burning.
- Once cooked, transfer the cakes to a plate lined with paper towels to drain any excess oil.
- Serve hot with a side of sour cream, yogurt, or a squeeze of lemon for a fresh touch.
Enjoy these delicious and crispy Potato Squash Cakes as a satisfying snack, side dish, or even as a main course!
