Squash and Corn Cakes


Adventures in using up pattypan squash continue! Now that I’ve figured out I can just substitute it wherever zucchini is called for, it’s getting a lot easier to manage! This recipe also gave me a chance to use up some corn on the cob we got in our CSA since the weather hasn’t been cooperating for grilling it up.


(I promise that isn’t a hair on my corn cake – it’s a corn silk!)

Squash and Corn Cakes

Adapted from We Are Not Martha recipe found here.


2 T plus 1 t extra-virgin olive oil
3 C fresh corn (from about 3 ears)
1 small pattypan squash, seeded and diced
Coarse salt and ground pepper 
1/2 cup eggbeaters (or 2 eggs) 
1/4 C gluten-free breadcrumbs (corn based, or use cornmeal)

Heat 1 teaspoon oil in a skillet over medium heat. Put corn and squash in the skillet and season with salt and pepper. Cook for about 3 minutes, stirring often, until vegetables soften.

Put corn and zucchini in a bowl to cool slightly. Add eggs and cornmeal to the mixture.

Wipe your skillet clean and heat the remaining 2 tablespoons oil over medium heat. Scoop out about 1/4 C of the corn mixture and form into a small patty.

Cook for about 3 minutes, until set on bottom.

Flip the cakes and cook for another 2 minutes, until the cakes are cooked through.

Transfer to a plate covered with a paper towel. And repeat with the remaining corn mixture.


6 Responses

  1. This looks delicious! I love squash and I’m glad it’s squash season again.

  2. This looks amazing!!

  3. They just made some crazy good looking fritters on The Chew the other day that the squash would be delicious in…

  4. Those are a great idea! Did the squash still have a bite to it, or did you cook it long enough for it to be truly soft?

  5. Leah, this looks like a delicious brunch. I love the color of the food contrasting with the plate – elegant!

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