Growing up in Lebanon, everytime we had stuffed squash and the tender insides got cored out, I looked forward to the next meal even more because that meant we were having “yeggit koussa” (squash patties). These fritters are soft on the inside with crispy bits on the edges. We had these for breakfast with cool and creamy homemade yogurt or as a light summer lunch with the typical Mediterranean cucumber, tomato, onion, and mint salad. Even more special was when we had pan-seared haloume cheese on the side while the iron skillet was hot.

If you can make pancakes, you can easily make “yeggit koussa.”

1. Either grate your tender summer squash or use the cored out insides for this recipe.

2. Sprinkle prepared squash with salt and drain for 30 minutes in a cheese cloth. Squeeze out the excess moisture.

3. Throw the squash in a bowl and add all the other ingredients.

4. Heat oil in an iron skillet and drop the batter in like you would when making pancakes. I use a mini cookie scoop to achieve sort of uniform shapes to facilitate even frying. They should sizzle when they hit the skillet guaranteeing that desired delectable, golden-brown crunch.

5. Drain on a paper towel covered cooling rack. Serve warm with yogurt, salad, or seered haloume cheese slices.


What recipes can you share for a bumper squash crop this summer?

5 beaten eggs

1/3 cup flour

2 lbs yellow or zuchinni squash

1 tsp baking powder

1/4 tsp baking soda

3/4 cup fresh chopped parsley

1/3 cup fresh chopped chives or green onions

salt and pepper to taste

1 tsp pepper flakes (optional)

About an inch in the bottom of an iron skillet of canola oil for pan frying

Squash Patties Recipe

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