1 large egg (I used 2)
2/3 cup finely chopped sweet onion (I didn't have that much, but it was plenty-maybe 1/3 cup)
1 T finely chopped flat leaf parsley (I used dried)
1/4 t salt (I didn't measure, just added)
1/4 t pepper (same here)
2 cups shredded summer squash, 2-3 medium (I used 3 that I considered small and ended up with way more than 4 cakes, as the recipe indicates)
1/2 cup freshly grated Parmesan cheese (once again, I didn't measure, I had a small chunk and used it all)
1 T extra virgin olive oil (I needed more)
- Preheat oven to 400°F
- Beat egg in large bowl-I started with one, it wasn't enough for the amount of squash I had. Stir in onion, parsley, salt and pepper.
- Place shredded squash in clean kitchen towel and gather up ends and twist to squeeze out as much water as possible. I let my son do this part, only I told him to simply press on the towel to get the water out. I didn't explain that the goal was to squeeze out water, so he felt the job was done when he had flattened out the mound. I should have checked.
- Add the squash and cheese to the bowl, stir to combine. This is where I realized I needed another egg, so beat one and added.
- Heat oil in large skillet over medium heat. Pack a 1/3 cup measuring cup with the mixture and unmold into the pan. Gently pat it down to form a 3 inch cake. Repeat, making 4 cakes. I now see the flaw in the recipe. If you start with 2 cups of squash, and just use 1/3 cup scoops, you will get 6, not 4. I got 9, so I guess I had more than 2 cups of squash!
- Cook until brown and crispy on the bottom, 3-4 minutes, then gently turn over and transfer pan to oven. Bake for 10 minutes and serve immediately. I don't have a skillet that can go into the oven, so I oiled a cookie sheet and transferred them to that. As the water didn't all get squeezed out, they kinda fell apart, but they tasted good!