Squash Patties

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Looking for a simple side dish to use garden-fresh yellow squash? Try this straightforward version of fried squash.
We are all guilty of it: preparing certain vegetables the same way every time for our dinnertime side dish. If you find yourself in a rut when it comes to yellow summer squash, then this recipe for crispy pancakes may be just what you’re looking for.
“Top these delicious, cheesy squash patties with sour cream and a dash of hot sauce. Everyone will love them!”

My wife and I really enjoyed this dish. But, of course, I did not follow the recipe very closely. (btw: the dog gave a big ‘thumbs’ up for the leftovers also) I used about a 1 3/4 cup cheese. I used a very sharp cheddar and also some nice jarlsberg rather than a generic American cheese. Instead of ‘salt’ I used lowery’s seasoned salt, 2 teaspoons. (and after mixing in the salt, I let it stand covered in fridge for a few hours before draining the extra liquid) I added 3 minced cloves of fresh garlic. Tossed in some dry seasoning; cumin, basil, oregano, cilantro… and probably some other stuff. I pan fried them at med-high heat in olive oil until they had a light crispy crust (about 3 minutes per side) Served with sour cream and a dash of crystal hot sauce.

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