Buffalo Parmesan Squash Cakes

Lisa G. Sweet Pantry Gal


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.

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★★★★★ 2 votes
35 Min
Pan Fry


2 c
shredded seeded squash
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


1Preheat oven to 400

Grate squash in processor or grate box. Place in clean towel to squeeze out excess water.
2Wisk 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.
3Heat 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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy