Parmesan-Squash Cakes

From EatingWell: July/August 2009

In this recipe we shred summer squash and use it like shredded potatoes to make tasty little pancakes flavored with Parmesan cheese and shallots.

READER'S COMMENT:

"These were awesome! My 8 yr old even loved them. Even after I squeezed out the moisture, had to get some more of it up with some paper towels but it was worth it. I also used freshly grated parm cheese and scallions since I did not have...

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5 Reviews for Parmesan-Squash Cakes

08/06/2011

asauter2

Recommends this recipe

Delicious!

I had a hard time not getting the cakes to stick, so I put a little bit cornmeal on them. Not only did the cakes stay together; but, the corn meal added crunch so I didn't have to fry them so long. I added extra cheese (which was freshly grated--parmesiana regiana) and crushed red pepper.

Pros: Easy and quick to make.

Comments

08/23/2010

Anonymous

These were awesome! My 8 yr old even loved them. Even after I squeezed out the moisture, had to get some more of it up with some paper towels but it was worth it. I also used freshly grated parm cheese and scallions since I did not have shallots. Will be making these again for sure!

Comments

08/06/2010

jenni

super yummy! mine turned out quite wet, maybe I didn't squeeze out enough water from the squash?

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02/07/2010

Anonymous

MAKE SURE TO SQUEEZE THE WATER OUT of the shredded squash. It makes all the difference.
My attempt was awesome. So much that my wife wanted to do it but did not remove the moisture and used the canned Parmesean. I also think the pan-cooking is important to get the nice brown crust before putting in the oven to finish.

excellent even despite the prep/cooking issues.

Comments

09/26/2009

Anonymous

Would give this recipe 10 stars if I could. Let's see: its easy, fast to make and its delicious. Also a great way to enjoy summer squash. My husband who is neutral, at best, about summer squash loved it.

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