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Spicy Squash Cakes Recipe

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This recipe for Spicy Squash Cakes, by , is from The Loft Family Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Monica Loft


4 eggs
4 cups grated zucchini
1 cup corn kernels cut from 2 large ears
¼ cup green onions, finely chopped
1 fresh jalapeño, minced (seeded if desiring less spice)
⅓ cup Parmesan cheese
1 cup grated sharp cheddar cheese
½ cup flour
3 Tbsp melted butter
salt, pepper, and cayenne pepper to taste
vegetable oil for sauteing
sour cream and salsa for topping

Beat eggs in a large bowl. Beat in the squash, corn, green onion, chili pepper, parmesan, cheddar cheese, flour, and melted butter. Season to taste with salt and peppers. Heat 2Tbsp of of oil in a saute pan over medium high heat. Spoon about 2 Tbsp of the squash mixture per cake into the hot oil and flatten to create uniform thickness; do not crown the pan. Cook until golden brown on the bottom, then turn and cook the other side until golden brown. About 3 minutes total cooking time per cake. Transfer to a dish or pan lined with paper towels and place in warm oven. Cook remaining cakes. To serve, arrange the cakes on plates with some salsa and a dollop of sour cream.




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