Replies

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

Good recipe. I don't use reduced fat anything but to each their own. I'm eating for the fats and calories required to sustain human life. And the better they taste, the better I eat. And that recipe is good. I don't care who you are. I might roast the corn kernels in the oven to a brownish black, but that's just my take on it.

You can bet I copied, pasted, and printed it.

/johnny

Thanks so much for the recipe! Those sound awesome! Think I will use a generous dose of Tony’s seasoning in the place of the plain cayenne.

Thank you. We’ll have some of that for dinner.

FYI......

My wife cooked your spicey squash cakes tonite and they are really great.

She moved your recipe from “good things to try” to “good things”!!