Updated: October 30, 2017
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
½ cup plus 1 tablespoon all-purpose flour
In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour. In a skillet, heat ½-inch oil over medium-high heat. Using a tablespoon, drop batter into oil. Cook about 3 minutes per side or until golden brown, turning once. Drain patties on paper towels.
Fried Cornbread – Southern Cornmeal Hoecakes
1 cup of self rising flour
1 cup of all purpose cornmeal
2 teaspoons of baking powder
1/2 teaspoon of salt
1 tablespoon of sugar, optional
3/4 cup buttermilk
1/3 cup water
1/4 cup of cooking oil (vegetable, canola, etc.)
1 tablespoon of oil combined with a bit of butter, for frying
Line a rimmed baking sheet with paper towels and place a rack on top; set aside. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. Measure out the buttermilk in a liquid measuring cup, and add to that the water and oil; blend well. Add eggs and mix well; combine with dry ingredients. Heat oil and butter in a cast iron skillet over medium to medium high and drop batter by about 1/8 cup measures into the hot skillet to form small medallions.
Fry until brown and crisp, turn and brown the other side. Remove and let drain on rack. Serve immediately with warm syrup for breakfast or as a snack.