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    You are in: Home / Recipes / Long's Squash Cakes Recipe
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    Long's Squash Cakes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    ~Bliss~'s Note:

    This is my SIL's mom's recipe and I love them. They freeze well. I'm diabetic, and use Splenda instead of sugar, but they stick slightly to the pan. I'm guessing on the number of patties. I usually just use however many squash/zukes I have on hand, and I've made them so often, I just kinda measure "by eye".

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    Ingredients:

    Yield:

    patties

    Units: US | Metric

    • 4 cups coarsely grated yellow squash
    • 1 large onion, grated
    • 1 egg
    • 1/4 cup sugar
    • salt and pepper
    • flour

    Directions:

    1. 1
      Mix squash, onion together in bowl.
    2. 2
      Add egg, sugar, salt and pepper.
    3. 3
      Add enough flour to hold together (it should resemble pancake batter).
    4. 4
      Melt equal amounts of butter and olive oil.
    5. 5
      (I start with 2 tbs. of each).
    6. 6
      Drop by spoonfuls in skillet (should look like pancakes).
    7. 7
      NOTE: If you do a double/triple batch, more oil/butter will be needed in pan.

    Ratings & Reviews:

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    Nutritional Facts for Long's Squash Cakes

    Serving Size: 1 (746 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 17.0
     
    Calories from Fat 2
    13%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 8.8 mg
    2%
    Sodium 5.1 mg
    0%
    Total Carbohydrate 3.4 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 2.7 g
    10%
    Protein 0.5 g
    1%

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