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buffalo parmesan squash cakes

(2 ratings)
2sweetinc avatar
Recipe by
Lisa G. Sweet Pantry Gal
@2sweetinc
Buffalo, NY

Love my cakes, from potato to crab to veggy.Recently My daughter brought me a few home grown squash. Heres a low carb healthy made cakes, no flour! Enjoy as side dish or main meal. And of course I had to make them Buffalo style. But feel free to omit the buffalo sauce and serve with applesauce or sour cream. Can use summer or winter squash.

(2 ratings)
yield 4 serving(s)
cook time 35 Min
method Pan Fry

Ingredients For buffalo parmesan squash cakes

  • 2 c
    shredded seeded squash
  • 1
    lg egg
  • 1 tsp
    franks hot sauce (more or less)
  • 1/4 c
    chopped green onion
  • 1/4 c
    fresh grated parmesan
  • 1 Tbsp
    fresh chopped parsley
  • 1/4 tsp
    each s&p
  • 1 Tbsp
    olive oil

How To Make buffalo parmesan squash cakes

  • 1
    Preheat oven to 400 Grate squash in processor or grate box. Place in clean towel to squeeze out excess water.
  • 2
    Wisk egg,& hot sauce (depending how hot you like) add onions and parsley, pour over squash, and mix. Combine parm and S&P to squash ingrdients.
  • 3
    Heat olive oil in cast iron pan. Place 1/3 cup of mix to hot oil, pat down. til You make 4 cakes. cook til crispy brown about 3-4 minutes. Gently flip over and place in oven and bake another 10min. Serve imediately. Great as side dish with Chicken or main dish served with blue cheese dressing & or buffalo wing sauce. Salsa good also.
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