Spicy Squash Cakes

Beat the eggs in a large bowl. Add the grated zucchini, summer squash, corn, green onions, red onions, jalapeno, grated cheeses, cilantro, flour and cayenne pepper, stirring until well mixed.

Preheat the oven to 275 F.

Heat the oil and butter in a heavy 10″ skillet over medium-high heat.

To make small cakes, spoon 1 tablespoon of the squash mixture per cake into the hot oil. Then using the back of a spatula, flatten the mixture to a uniform thickness. For large cakes, use 2 tablespoons of the squash mixture per cake. Do not over crowd the skillet—leave about 1″ between each cake.

Cook the cakes until the edges turn golden brown. Turn them over and cook the other side until golden brown. This will be about 3 minutes total cooking time per cake.

Transfer the cakes to a paper towel lined plate to drain, lightly blotting the tops of each cake with a paper towel, if necessary. Repeat with the remaining batter.

Place the cakes on a cookie sheet and bake at 275 F for 10 minutes or until the cakes are cooked through.

To serve, arrange 2 or more cakes on individual plates. Serve with salsa and a dollop of sour cream. 6 servings.

Adapted from a recipe from the University of Illinois.