Handwritten recipe for Squash Cake from Kathy
by: salvagedrecipes

Squash Cake from Kathy

Squash Cake from Kathy
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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Brunch
Cuisine American
Servings 8 fritters
Calories 145 kcal

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

  • Substitute zucchini for squash for a similar flavor and texture.
  • Add finely chopped onions or scallions for extra flavor.
  • Sprinkle with Parmesan cheese before serving for a savory twist.
  • For a sweet version, omit the pepper and add cinnamon and nutmeg.
  • Serve with sour cream or a light yogurt dip for contrast.

Nutrition

Calories: 145kcalCarbohydrates: 26gProtein: 4gFat: 2gSaturated Fat: 0.5gCholesterol: 35mgSodium: 110mgPotassium: 180mgFiber: 2gSugar: 3gVitamin A: 950IUVitamin C: 6mgCalcium: 70mgIron: 1.5mg
Keyword fritters, heirloom recipe, savory cakes, skillet, southern side dish, squash, vintage recipes
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