Southwestern Squash Cakes
We have plenty of good local corn and summer squash right now. This recipe is adapted from a University of Illinois Extension Recipes handout. I used zucchini in this recipe and added cumin, cayenne pepper, salt and black pepper. This has to be my favorite recipe of the year. Remember to wring out the grated zucchini in a clean dish towel. You have to get rid of the excess liquid to ensure your fritter has good texture. This recipe works well with a combination of zucchini and patty pan 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.
4 cups grated summer squash (wring out liquid)
1 cup fresh corn kernels cut from 2 ears
1/4 cup chopped green onions, tops included
1 large jalapeno pepper, chopped
2 Tablespoons Olive Oil
1/3 cup parmesan cheese
1/2 cup grated sharp cheddar cheese
1/2 cup all-purpose flour
2 Teaspoons cumin
½ Teaspoon ground cayenne pepper
Salt and black pepper
Olive oil for sautéing
- In a large bowl, beat the eggs. Stir in squash, corn, green onions, jalapeno, the cheeses, oil, flour, and herbs/spices.
- Heat olive oil in a heavy 10-inch skillet over medium-high heat. Spoon squash mixture into the hot oil and flatten to uniform thickness. 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. Patties should be crispy and medium golden brown. Cook at least three to four minutes per side depending on size. Place in a warm oven and continue cooking the remaining cakes.
- To serve, sprinkle with any of the following; salt, fresh cilantro, lime wedge, salsa, sour cream. Serves 6.