Anyhow else getting handfuls of summer squash in their CSA box? Every week I look forward to grabbing my box, peeking inside to discover what’s new this week and I always check to make sure there’s a newsletter tucked inside. Every week I look forward to reading Laura’s message espeically the recipes included!
I have made a handful of her suggested recipes, including this one?. Rob and I are all ready excited for the first picking of sweet corn. If you live in an area where your corn is ready, I strongly recommend making this dish.
Of course if you have been lucky enough to get your hands on some good old mid-west sweet corn, lucky you….my husband looks forward to this dish every year. It’s truly our favorite pasta dish which we enjoy once or twice a week during the prime sweet corn harvest. OMG my mouth is watering thinking about it.
But until than, I have another outstanding recipe for you which Laura shared this week.
This is super easy too and almost as mouth watering as the above pasta dish. My husband would disagree with me since he’s not a big fan of summer squash. However, even he liked these cakes. Maybe because I sautéd them in bacon drippings ?. Or maybe it was the garlicky pesto I served on top!
Trust me on this one, try these with your next picking of summer squash, or grab some at your local farmers market. OK? OK! GOOD!
SUMMER SQUASH CAKES
INGREDIENTS:
- 1 large or 2 small Summer squash
- 1 tablespoon of minced garlic
- 1/2 cup (to 3/4 cup) breadcrumbs (I used sourdough but gluten free would work too)
- 1/2 cup cheese of your choice shredded (Parmesan, Romano, Monterrey Jack or combo all work well)
- 2 whole eggs
- Pink Himalayan Sea Salt, to taste
- Freshly Ground Black Pepper, to taste
- Olive oil or Ghee or Bacon Grease
DIRECTIONS:
- Wash and cut the ends off your summer squash. Shred it using your Food Processor or large holes of a cheese grater. Squeeze the shredded squash inside of a clean towel until you’ve removed as much liquid as possible. Place shredded squash into a medium size bowl.
- Add minced garlic, breadcrumbs, cheese (shredded), eggs, salt and pepper to taste. Stir with a fork until well mixed.
- Heat the oil(about 1/4 inch deep in a bottom of skillet) to medium heat. When the oil is hot enough, drop a glob of summer squash batter into skillet and flatten it a bit (about 1/4 cup or so). After about two minutes, turn the cakes over (they should be nice golden-brown) and cook on the other side until done (2-3 minutes). Serve with dipping sauce of choice or with my tasty Garlic Scape Pesto.
[reminder]Do you like Summer Squash? Do you belong to a CSA? [/reminder]
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