Long's Squash Cakes

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READY IN: 20mins
Recipe by Bliss

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".

Ingredients Nutrition

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


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

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