Cheddar Parmesan Squash Cakes

Cheddar Parmesan Squash Cakes are a great way to enjoy one of the summer season’s more bountiful harvests: squash.  I can’t tell you how many times I’ve gone to visit someone and ended up leaving with a bag of fresh squash from a home garden.  I love it when that happens.  Most of the time it’s easy enough to saute squash in a bit of olive oil.  But what if you could transform squash into the star of your summer BBQ?  Enter the Cheddar Parmesan Squash Cakes.  These squash cakes are crispy, cheesy, and packed with flavor—a perfect addition to any meal. This recipe is a must-try.

Advanced Jump To 

Squash is definitely one of those vegetables you don’t appreciate when you’re young.  It’s often not cooked that well.  Who wants soggy squash?  No one.

Ingredients

The beauty of Cheddar Parmesan Squash Cakes lies in their simplicity. Here's what you'll need:

• 5 medium squash
• Yellow cornmeal
• All-purpose flour
• 1 Large egg
• Shredded parmesan cheese
• Shredded cheddar cheese
• Minced onion
• Seasoning:Salt and Pepper, or your favorite creole seasoning, like Tony’s 
• Olive oil for frying

These ingredients come together to create a deliciously crispy exterior and a soft, cheesy interior. The combination of cheddar and parmesan adds a depth of flavor that's hard to resist.

Equipment

Before you start cooking, make sure you have the following equipment on hand:

• Cheese grater
• Cheesecloth or paper towels
• Large mixing bowl
• Cookie sheets
• Parchment paper
• Large cookie scoop or ¼ cup measuring cup
• Frying pan
• Oven or air fryer

Having the right equipment makes the cooking process smoother and ensures your squash cakes turn out perfectly. The cheese cloth is so important for removing the excess water from the grated squash. 

How to Make Cheddar Parmesan Squash Cakes

Prepare the Squash

First, wash and dry the squash. Cut the ends off each squash, then grate them using the large side of your cheese grater. Use a cheesecloth or paper towels to remove as much water from the grated squash as possible. This step is crucial to achieving crispy cakes. Season the squash with salt and pepper, or cajun seasoning to taste.

Make the "Cakes"

Line two cookie sheets with parchment paper and set them aside. In a large bowl, combine the grated squash, cornmeal, all-purpose flour, beaten egg, shredded parmesan, shredded cheddar, and minced onion. Mix until well combined. Use a large cookie scoop or a ¼ cup measuring cup to shape uniform-sized patties. Place each squash cake on the cookie sheet.

Skillet Instructions

Preheat your oven to 350°F. Heat about a tablespoon of olive oil in a frying pan over medium heat. Once the oil is hot, carefully place a few squash cakes in the pan, being careful not to overcrowd the pan. Cook each squash cake for approximately two minutes on each side or until golden brown. Remove the squash cakes from the pan and place them on a cookie sheet.  Finish  the  squash cakes in the oven at 350°F for 10 minutes to ensure they are cooked through.

Air Fryer Instructions

If you prefer using an air fryer, preheat it to 375°F. Spray the tops of the squash cakes with a little olive oil cooking spray and place them top side down in the air fryer basket. Air fry the cakes for 15 minutes, flipping them halfway through,  until the squash cakes  are golden brown and crispy.

Storage

If you have any leftovers (which is unlikely because they are so delicious), you can store the squash cakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F for about 10 minutes or until heated through. You can also reheat them in the air fryer at 375°F for 5-7 minutes.

Conclusion

Cheddar Parmesan Squash Cakes are a fantastic way to enjoy the versatility of squash while indulging in the rich flavors of cheddar and parmesan. Perfect as a side dish or a main course, these cakes are sure to become a favorite in your house. 

Don't forget to share your creations with us—I'd love to see how your squash cakes turn out! Tag me @southernshellebakes on Instagram.

Recipe

Print

Recipe