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Spicy Squash Cakes
(recipe, Woodstock Farmers' Market)
This recipe works well with a combination of zucchini and pattypan or yellow squash. Temper the fieriness of the jalapenos by adjusting the amount or by removing the seeds and white membrane. Prepare small cakes for an appetizer or larger ones as a side dish or serve with crusty bread and tomato salsa for a full meal.
- 1 whole egg plus 2 egg whites or use 3 eggs
- 4 cups grated summer squash
- 1 cup fresh corn kernels, cut from 2 ears
- ¼ cup chopped green onions, tops included
- 1 large jalapeno pepper, chopped
- ⅓ cup parmesan cheese
- ½ cup grated sharp cheddar cheese
- ½ cup all-purpose flour
- 2 Tbsp. olive oil
- 1 tsp. ground cayenne pepper or black pepper
- Canola oil for sauteing
- Low-fat sour cream (optional)
- Fresh tomato salsa (optional)
- In a large bowl, beat the eggs. Beat in squash, corn, green onions, jalapeno, the cheeses, flour, olive oil and ground pepper.
- Heat two tablespoons canola oil in a heavy 10-inch skillet over medium-high heat. For small cakes, spoon one tablespoon squash mixture per cake into the hot oil and flatten to uniform thickness. For large cakes, use two tablespoons of squash mixture per cake. Do not over crowd the skillet. Leave about an inch between cakes.
- Cook until edges turn golden brown, turn and cook the other side until golden brown, about three minutes total cooking time per cake. Transfer to a paper towel lined plate. Place in a warm oven and continue cooking the remaining cakes.
- To serve, arrange two or more cakes on individual plates. Serve with some of the salsa and a dollop of low-fat sour cream. Sprinkle with salt if desired.