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.
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?
I did substitute with zucchini. Amazing. Tastes dry similiar to what my grandma used to make.
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.
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.
Super Easy and Great Out of the Freezer Meal I love these! I am on a gluten-free high protein diet and came across this recipe. I work in an office so its hard to have complete balanced AND tasty meals. Here's what I did: instead of one egg I used three. I did not de-seed or shred the squash instead i put yellow and green zucchini in my food processor. Then just mixed everything. Cooked them long enough in a pan to give them a nice crunch and baked in the oven according to the recipe. DELISH!!! My modified recipe made 6 pancake size squash cakes so I froze them. When I am ready to eat in the office take two out (recommend they should be thawed!) place them on a napkin and cover. Cook for 1 to 1 1/2 minutes or until warm. Such a great meal!! Enjoy!!
So Yummy!! This is by far one of my favorite Eating Well recipes! It's super delicious and easy to make. It's a great way to use all the summer squash from my garden. Husband and picky kids loved it. Pros: quick easy delicious!
