Spicy Squash Cakes Recipe

Name: Spicy Squash Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Large Eggs; 2 cups Grated Unpeeled Zucchini Squash, Squeezed To Remove Excess Moisture; 2 cups Grated Unpeeled Summer Squash. Squeezed To Remove Excess Liquid; 1 cup Frozen Corn, Thawed And Drained On Paper Towels Or Fresh Corn Kernels Cut From 2 Ears Of Corn; 1/8 cups Chopped Green Onions, Tops Included; 1/8 cups Finely Chopped Red Onion; 1 whole Large Jalapeno, Membranes And Seeds Removed, Finely Chopped; 1/3 cups Freshly Grated Romano Cheese; 1/2 cups Shredded Mexican Blend Cheese; 1/4 cups Chopped Fresh Cilantro; 1/2 cups All-purpose Flour; 1 teaspoon Cayenne Pepper; 1 Tablespoon Canola Or Vegetable Oil; 1 Tablespoon Butter; 1 cup Sour Cream; 1 cup Prepared Salsa

Servings: persons

3 whole Large Eggs
2 cups Grated Unpeeled Zucchini Squash, Squeezed To Remove Excess Moisture
2 cups Grated Unpeeled Summer Squash. Squeezed To Remove Excess Liquid
1 cup Frozen Corn, Thawed And Drained On Paper Towels Or Fresh Corn Kernels Cut From 2 Ears Of Corn
1/8 cups Chopped Green Onions, Tops Included
1/8 cups Finely Chopped Red Onion
1 whole Large Jalapeno, Membranes And Seeds Removed, Finely Chopped
1/3 cups Freshly Grated Romano Cheese
1/2 cups Shredded Mexican Blend Cheese
1/4 cups Chopped Fresh Cilantro
1/2 cups All-purpose Flour
1 teaspoon Cayenne Pepper
1 Tablespoon Canola Or Vegetable Oil
1 Tablespoon Butter
1 cup Sour Cream
1 cup Prepared Salsa

1
["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."]

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 whole Large Eggs, 2 cups Grated Unpeeled Zucchini Squash, Squeezed To Remove Excess Moisture, 2 cups Grated Unpeeled Summer Squash. Squeezed To Remove Excess Liquid, 1 cup Frozen Corn, Thawed And Drained On Paper Towels Or Fresh Corn Kernels Cut From 2 Ears Of Corn, and more.

Yes, Spicy Squash Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spicy Squash Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions