Squash Cakes

By sheberger

Ingredients

• 4 eggs
• 4 cups (about 1 1/3 pounds) finely chopped or grated summer squash
• 1 cup corn kernels
• 1/4 cup finely chopped green onion, including some green tops
• 1 jalepeno pepper, finely chopped
• 1/3 cup freshly grated Parmesan cheese
• 1 cup freshly grated sharp Cheddar cheese (white, not yellow!)
• 1/2 cup flour
• 3 tablespoons melted butter, unsalted
• Cayenne pepper
• Salt
• Pepper

Preparation

Step 1

Beat the eggs in large bowl. Beat in the squash, corn, green onion, jalepeno pepper, Parmesan and Cheddar cheeses, flour, and melted butter. Season to taste with salt, pepper and cayenne pepper.

Heat skillet sprayed with oil over medium-high heat. Spoon about 2 tablespoons of the squash mixture per cake into the skillet. Cook until golden brown on the bottom and turn. Cook until golden brown again. Place in warm oven until all are cooked.

Serve with salsa and sour cream.

Yummy!!