by Gabi Moskowitz
Prep Time 0:15
Cook Time 0:15
This perfect summer appetizer is a wonderful alternative to potato pancakes. Serve as a starter for an alfresco dinner, as a side dish, or even with poached eggs and Hollandaise sauce for a unique brunch.
- Ingredients
- 2-3 medium summer squashes/zucchinis with peel, shredded $1
- 2 cloves garlic, minced Pantry
- 1 small white onion, minced $0.50
- 3 tbsp bread crumbs $1.50 for 12 oz.
- 1/8 cup sharp white cheddar cheese, grated $3
- salt and pepper to taste Pantry
- 1 egg, lightly beaten $1.50 for 6
- 3-4 tbsp olive oil for frying Pantry
Total Cost of Ingredients $7.50
Directions
Place the shredded squash in the middle of a clean dish towel. Fold up the towel and squeeze the liquid out so that the squash is mostly dry.
Combine squash, garlic, onion, bread crumbs, cheddar, egg, salt and pepper in a large bowl until fully incorporated. Form into 3” patties, about 1/2 inch thick.
Heat the olive oil over medium-high heat in a large frying pan. Cook the patties, a few at a time, for 2-3 minutes on each side or until they become crisp and brown on both sides.
Keep warm in a 200 degree oven until ready to serve.
Serves 2-4.
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What They're Saying
My Food and Life Encounters, on Jul 26, 11:54 AM, wrote:
I just made homemade Cherry Pie too. I bought 6 lbs of cherries. I made pie and Cherry Vanilla Jam. I will be posting it also.
This looks terrific. I love pie.
Anna Stpehens, on Jul 28, 05:25 PM, wrote:
I can’t wait to make the squash cakes I have had something similar at a restaurant and have wanted to try it at home will keep you posted on the results. Great website.
Anna