Squash make moist, flavorful cakes that are good for breakfast, lunch, or dinner, and you can make them sweet or savory! This makes them more versatile than the potato cake variety! Quick and easy, some of the preparation takes place the night before, which enhances the taste and saves you time when putting a meal on the table. This is a great recipe for the last of the summer squash, or thin-skinned winter squash like red kuri, Delicata, or sweet dumpling.
(Serves 4 as a side, or two as a main meal)
- 1 pound squash (Any locally grown summer squash like zucchini, or thin-skinned winter squash with an edible rind can be used)
- 3 eggs
- 1/2 cup dry-curd cottage cheese
- 1/2 cup flour
Additional ingredients will depend upon whether you’re making a savory or sweet option.
If you want a savory option, choose from:
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon thyme
- Salt and pepper to taste
If you want a sweet option, choose from:
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- Sugar or local honey to taste
1) Wash the squash. If using a thin-skinned winter squash, slice in half and remove the seeds.
2) Grate the squash.
3) If you’re using summer squash, place the grated squash in a colander, salt it lightly and mix. Cover the colander with a towel and leave it to sit over a bowl overnight to remove the excess water. (If you’re using winter squash you can skip this step.)
4) When you are ready to cook the squash cakes, mix the grated squash in a bowl with the eggs, flour, cottage cheese, and seasonings, depending upon whether you want a sweet or savory option.
5) Heat a skillet over medium-low heat, and add your favorite cooking oil. When the pan is hot but not smoking, spoon the squash cake mixture into the pan in rounds about the size of the palm of your hand.
6) Fry the squash cakes about 4 to 5 minutes each side; you want both sides to be browned but you don’t want the squash cakes to have uncooked centers, so make sure the heat is not too high under your skillet.
7) Serve your squash cakes with salsa and avocado, or fruit and yogurt or more cottage cheese.
Recipe and photos by Christina Keibler.