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Ha ha... Twist my arm:

1 whole egg plus 2 egg whites OR use 3 eggs
4 c. grated summer squash (can use a combination of zucchini, summer squash and/or pattypan squash-I use 2 c. grated zucchini and 2 c. grated summer squash-drained. I also squeeze the grated squash to remove as much liquid as possible)
1 c. fresh corn kernels, cut from 2 ears (can substitute 1 c. frozen corn, thawed and drained on paper towels-that’s what I used for the squash cakes in the photos)
1/8 c. chopped green onions, tops included
1/8 c. finely chopped red onion
1 large jalapeno pepper, membranes and seeds removed, finely chopped
1/3 c. freshly grated Parmesan cheese (I use freshly grated Romano cheese)
1/2 c. grated sharp cheddar cheese (I use reduced fat shredded Mexican blend cheese)
1/4 c. chopped fresh cilantro (my addition)
1/2 c. all-purpose flour
2 Tbsp. olive oil (I did not use)
1 tsp. ground cayenne pepper or black pepper (I use cayenne)
Canola oil for sautéing (I use 1 Tbsp. canola oil and a small pat of butter)
Low-fat sour cream, optional
Fresh tomato salsa, optional (I used store-bought salsa)

Beat eggs in a large bowl; beat in grated squash, corn, green onions, red onions, jalapeno, Parmesan, cheddar, cilantro, flour, olive oil (if using) and ground pepper.

Heat 2 Tbsp. canola oil in a heavy 10” skillet over medium-high heat.

For small cakes, spoon 1 Tbsp. squash mixture per cake into the hot oil; flatten to uniform thickness. For large cakes, use 2 Tbsp. squash mixture per cake; do not over crowd the skillet-leave about 1” between cakes.

Cook until edges turn golden brown; turn and cook the other side until golden brown, about 3 minutes total cooking time per cake.

Transfer to a paper towel lined plate to drain. Place on a cookie sheet in a warm oven; continue cooking the remaining cakes (I place the cooked cakes on a cookie sheet in a 275 degree oven-left them in there about 10 minutes after sauteing them).

http://community.tasteofhome.com/community_forums/f/30/p/839548/7182480.aspx