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Spicy Squash Cakes

Submitted by: Mary on 08/21/2005
1754 views
2.65 avg rating
167 votes
 
 
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Ingredients

3 Eggs
4 C Grated summer squash
1/4 C Chopped green onions, tops included
1 Large jalapeno pepper, chopped
1/3 C Parmesan cheese

1/2 C Grated sharp cheddar cheese
1/2 C Almond flour
2 T Olive oil
1 t Ground cayenne pepper
Oil for frying

Directions

In a large bowl, beat the eggs. Beat in squash, green onions, jalapeno, the cheeses, almond flour, olive oil and cayenne pepper.



Heat two tablespoons oil in a heavy 10-inch skillet over medium-high heat. For small cakes, spoon one tablespoon squash mixture per cake into the hot oil and flatten to uniform thickness. For large cakes, use two tablespoons of squash mixture per cake. Do not over crowd the skillet. Leave about an inch between cakes.



Cook until edges turn golden brown, turn and cook the other side until golden brown, about three minutes total cooking time per cake. Transfer to a paper towel lined plate and season. Place in a warm oven and continue cooking the remaining cakes.

Servings

6

Calories

3

Time to prepare

25 minutes

Difficulty

Easy
 

Comments

Serve with a dollops of sour cream and salsa.
 
 
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