Spicy Squash Pancakes
Use one type or a combination of zucchini, pattypan and yellow squash. Adjust how hot you want the cakes by adjusting the amount of hot pepper and seeds you use. Prepare small pancakes for an appetizer or side dish, or make larger ones and serve with crusty bread and Salsa Fresca (recipe below) for a full meal.
4 cups grated summer squash
1 cup fresh corn kernels, cut from 2 ears
1/4 cup chopped green onions
1 large jalapeno pepper, minced
1/3 cup parmesan cheese
1/2 cup grated sharp cheddar cheese
1/3 cup all-purpose flour
¼ cup bread crumbs
1 tablespoons olive oil
Black pepper to taste
Oil for sautéing
In a large bowl, beat the eggs. Grate squash and squeeze out water. Mix in squash, corn, green onions, jalapeno, the cheeses, flour, bread crumbs, olive oil and ground pepper. Heat two tablespoons 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.
3 large slicing tomatoes, seeded and chopped
2 clove garlic, minced
1 cup green onions, minced
3 T lime juice
3 T fresh chopped cilantro
1 large jalapeño, seeded and minced
1 T olive oil
Salt to taste
Prepare all ingredients. Mix and serve. If you plan to store the sauce in the refrigerator, place it in a jar and pour a tablespoon of oil over the top. Makes about 4 cups.
From the Wisconsin State Fair / Fondy Cooking Demonstration. Originally posted here.
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