This vintage recipe for Squash Cake is less of a traditional sweet cake and more of a savory fritter, made with cooked squash and fried on a skillet until golden brown. Recipes like this were common in Southern and American home cooking, where garden vegetables were transformed into hearty and satisfying dishes. The inclusion of black pepper adds a subtle warmth, while the batter is kept simple, allowing the delicate sweetness of the squash to shine. These squash cakes are versatile, served as a side dish, light lunch, or even as part of a brunch spread. The handwritten note suggests adjusting flour amounts until the batter resembles pancake batter, ensuring a tender inside with a lightly crisped outside.
Ingredients
- ⅓ cup flour (may need more, depending on squash moisture)
- 1 tbsp sugar
- 1 egg
- ¼ tsp black pepper
- 2 cups cooked squash (drained)
- 1 tbsp baking powder
- oil (or shortening, for frying)
Instructions
Step 1: Prepare Squash
- Cook the squash until tender. Drain well to remove excess moisture.
Step 2: Mix Dry Ingredients
- In a mixing bowl, combine flour, sugar, baking powder, and black pepper.
Step 3: Add Wet Ingredients
- Stir in the cooked squash and egg. Mix until just combined.
Step 4: Adjust Batter
- Add extra flour if necessary until the batter is thick like pancake batter.
Step 5: Heat Skillet
- Grease a skillet or griddle lightly with oil or shortening. Heat over medium-high heat.
Step 6: Cook Squash Cakes
- Drop spoonfuls of batter onto the hot skillet. Flatten slightly with the back of a spoon.
Step 7: Fry Until Golden
- Cook for 2–3 minutes per side, or until golden brown and crisp on the outside.
Step 8: Serve
- Remove from skillet and serve warm as a side dish or light meal.
Tips
- Use well-drained cooked squash to avoid a thin batter.
- Add flour gradually until batter is “stiff like pancakes,” as the card instructs.
- For crispier cakes, use a hot, lightly oiled skillet and avoid overcrowding.
- Try with yellow summer squash or zucchini; both work well.
- Add a pinch of salt or herbs (chives, parsley) if desired.
- For spice, increase the black pepper or add a dash of cayenne.
- Serve with sour cream or applesauce as a sweet-savory contrast.
- Make mini versions for a snack or appetizer.
- Substitute part of the flour with cornmeal for extra texture.
- Leftovers can be reheated in a skillet to restore crisp edges.
Nutrition
Calories: 145kcalCarbohydrates: 26gProtein: 4gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1.05gMonounsaturated Fat: 0.7gCholesterol: 35mgSodium: 110mgPotassium: 180mgFiber: 2gSugar: 3gVitamin A: 950IUVitamin C: 6mgCalcium: 70mgIron: 1.5mg