Parmesan-Squash Cakes

I used pattypan squash as I had a bizzlion of them. Otherwise prepared as directed. This recipe is delish and tastes like potato latkes. Wonderful with some melted mozzarella and marinara or sour cream and applesauce.

I did substitute with zucchini. Amazing. Tastes dry similiar to what my grandma used to make.

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. Cons: Grating squash was a bit tricky--cut it length-wise.

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!

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

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