Squash Patties

Grate up about 12 cups of summer squash. This can be zucchini, crookneck, straightneck, patty pan, etc.. Add 3 eggs and about ¾ to 1 tube of crushed saltine crackers. If you don’t have the crackers on hand, you can add about ¾ cup whole wheat flour. My children say they like these patties the best when I make them with the crackers. Sprinkle in a generous amount of salt, pepper and seasoning salt. Scoop out squash mixture in ¼ cup portions (I use a ¼ cup measuring cup to scoop with) and fry on a hot griddle that has a nice coating of olive oil. After I put the scoop of squash mixture on the griddle I use the back of the measuring cup to flatten the patty. Cook for a 3 or 4 minutes on one side and carefully flip and cook on the second side. Top the second side with a little cheese if desired. Serve immediately or keep in a warm oven until all have been made and you can sit down and enjoy them with the family. This recipe will make 15 t 17 patties and can be cut in half if you don’t need this many.

I serve this meal often for lunch with some fruit such as peaches or applesauce or watermelon!

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