Spicy Summer Squash Cakes
From www.culinate.com, reprinted from “Fun Recipes,” by Woodstock Farmers’ Market.
Ingredients
1 whole egg plus 2 egg whites
4 cups grated summer squash
1 cup fresh corn kernels, cut from 2 ears 1⁄4 cup chopped scallions, with tops
1 large jalapeno pepper, chopped
1⁄3 cup parmesan cheese
1⁄2 cup grated sharp cheddar cheese
Directions
1⁄2 cup all-purpose flour
2 tablespoons olive oil
1 teaspoon ground cayenne pepper or black pepper canola oil for sautéing
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 overcrowd the skillet. Leave about an inch be- tween cakes.
Cookuntiledgesturngoldenbrown,turnandcooktheothersideuntilgoldenbrown,aboutthreeminutestotalcooking 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.