Fried Yellow Squash Cakes

11 Sep Fried Yellow Squash Cakes

Fried Yellow Squash Cakes
Serves 16
A tasty addition to a light meal
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
82 calories
4 g
12 g
7 g
1 g
1 g
28 g
54 g
0 g
0 g
6 g
Nutrition Facts
Serving Size
28g
Servings
16
Amount Per Serving
Calories 82
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 12mg
4%
Sodium 54mg
2%
Total Carbohydrates 4g
1%
Dietary Fiber 0g
1%
Sugars 0g
Protein 1g
Vitamin A
1%
Vitamin C
3%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup yellow summer squash
  2. 1 egg (well beaten)
  3. 1/4 tsp. black pepper
  4. 1 medium onion (chopped)
  5. 1/2 cup self-rising flour (to reduce sodium, use plain flour)
  6. 1/2 cup canola oil
Instructions
  1. Wash squash and cut into pieces.
  2. Cook in 2 cups water until tender. Drain well and mash.
  3. Chop onion. Add chopped onion, well beaten egg, black pepper, and flour to mashed yellow squash. Mix well.
  4. Heat canola oil in a skillet on medium heat.
  5. Use a teaspoon to drop small amounts of the squash mixture into the hot oil.
  6. Brown on one side; then turn with a spatula and brown the other side.
  7. When browned remove from the skillet and drain on paper towel.
Notes
  1. Southern-style variation: use 1/4 cup plain
  2. cornmeal and 1/4 cup plain flour instead of
  3. using flour only.
  4. Potassium: 37
  5. Sodium: 54
  6. Phosphorus: 15
beta
calories
82
fat
7g
protein
1g
carbs
4g
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