Squash Or Corn Cakes
Squash or corn cakes are a delightful and savory dish perfect for brunch or a light dinner. With a hint of sweetness from sugar and a satisfying crunch from frying, these cakes are versatile and can be enjoyed by vegetarians and anyone looking for a delicious way to incorporate vegetables into their meal.
Ingredients
Instructions
- Mix grated squash or corn, sugar, salt, pepper, and eggs until well combined and juicy.
- Add flour and baking powder to the mixture and stir until just combined.
- Drop spoonfuls of the mixture into hot oil, cooking for about 10 minutes on each side until golden brown.
Tips & Substitutions
For a lighter texture, consider using a mix of squash and corn. If you're out of flour, you can substitute with cornmeal for a different flavor and texture. Adjust the seasoning according to your preference, and feel free to add herbs like parsley or chives for an extra flavor boost. These cakes are also delicious served with a dollop of sour cream or yogurt.
Serving Suggestions
Serve the squash or corn cakes as a delightful appetizer or side dish alongside a fresh salad or grilled vegetables. They also pair beautifully with a dipping sauce like tzatziki or a spicy aioli. For a complete meal, consider serving them with a protein like grilled chicken or fish, making it a well-rounded option.
Storage & Reheating
Store any leftover squash or corn cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through and crispy again, or pop them in the toaster oven for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Or Corn Cakes contains roughly 164 calories, with 4g protein, 37g carbohydrates, and 1g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 649mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn for this recipe?
Yes, you can use frozen corn. Just make sure to thaw and drain it well before mixing it into the batter. This will help maintain the right texture and prevent excess moisture in the cakes.
How can I make these cakes gluten-free?
To make gluten-free squash or corn cakes, substitute regular flour with a gluten-free all-purpose flour blend or almond flour. Ensure that all other ingredients are gluten-free to keep the dish safe for those with gluten sensitivities.
What can I serve with squash or corn cakes?
These cakes are versatile! You can serve them with a side of mixed greens, avocado slices, or even a fresh salsa. They also pair well with a refreshing yogurt sauce or a light vinaigrette for added flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).