Spicy Squash Cakes

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Spicy Squash Cakes

 

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

1/4 cup chopped green onions, tops included

1 large jalapeno pepper, chopped

1/3 cup parmesan cheese

1/2 cup grated sharp cheddar cheese

1/2 cup all-purpose flour

2 tablespoons olive oil

1 teaspoon 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.

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.

Makes 6 servings.

 

 

 

 

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