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Yellow Squash Cakes with an Avocado Cream (08.15.12)

Yellow Squash Cakes with an Avocado Cream (08.15.12)
Posted at 12:00 AM, Aug 15, 2012
and last updated 2012-08-15 17:05:04-04

by Jennifer Burns, Dan’s Market

  • 6 medium yellow squash, shredded
  • 1 onion, shredded
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 egg, lightly beaten
  • 1 cup cheddar cheese, shredded
  • 3 tablespoons canola oil
  • 1 avocado, mashed
  • 1 cup sour cream
  • Salt and Pepper, to taste

Place the squash and onion in a colander, for 20 minutes; sprinkle with salt while setting, then drain.

In a bowl, mix the squash, onion, flour, cornmeal, egg, cheese and black pepper. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side or until golden brown.

In a small bowl combine the avocado and sour cream; add salt and pepper. Serve with cakes.