Wednesday, April 20, 2011

Parmesan Squash Cakes

I don't recall where I found this recipe.  Given that it's typed out on half a sheet of paper, my guess is I picked it up at the Farmer's market last summer.  I wouldn't bother cutting the paper, so it's not something I found online and printed.  I'll copy it here, with my additions/suggestions in purple.

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)
  1. Preheat oven to 400°F
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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!
This post is part of Real Food Wednesday at Kelly the Kitchen Kop's Blog.