Have you ever had a squash cake before? I haven't. When Jamie and I were driving down to Orlando for that wedding, I brought along a cookbook to tag some recipes that I wanted to try out. As far as squash is concerned we're not usually that creative, we usually just saute in a little olive oil and toss it into some pasta dish. Squash wasn't a big staple around our house until I tried this recipe because growing up squash was enemy #1. Seriously, as a kid, the day there was squash on the table was the worst day of your life, especially if there was a "clean your plate" rule in effect. I personally have never been a fan of it's sogginess. These squash cakes will make you forget you're eating squash and for a lot of people that is a big deal! By grating the squash and adding cheese the squash takes on a hash brown quality that will please the pickiest of eaters. I should know I'm one of them!
5 medium squash
1 cup of corn meal
1 cup all purpose flour
1 egg beaten lightly
1 cup shredded parmesan cheese
1 cup shredded cheddar cheese
1 cup minced onion
What you do:
- Wash and dry squash and cut off ends. Grate squash using the large side of your cheese grater (for some reason I found this part to be very therapeutic). Once you grate one squash you need to try to remove the excess water. You can do this by using cheese cloth (which I don't have) or the more direct approach-- using a paper towel to soak up the water. Add salt and pepper to the grated squash
- In a large bowl combine all of the ingredients except the olive oil.
- I used my oxo scoop to make uniformed sized cakes. I lined a cookie sheet with wax paper and formed the cakes until I was ready to fry them.
- In a frying pan over medium heat add olive oil to the pan and then add the cakes to the pan. Cook on each side for approximately two minutes or until the cakes are golden brown. You can finish the squash cakes in the oven by baking them for 10 minutes at 350. The day I made these I had other stuff in my oven, namely the Dr. Pepper Baked Beans so I placed the finished cakes in my electric skillet on the low setting with the lid on.
These are so good straight out of the pan. You honestly forget that you are eating squash with all of the flavors present. The combination of the cheeses and onion and the crunch of cornmeal make these the perfect side dish!