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
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.