Tuesday, June 15, 2010

Recipe: Summer Squash Cakes

Farm Fresh North Carolina” is a travel guidebook being written by Diane Daniel that will focus on all things farm-related in North Carolina. Entries will include farms, farmers’ markets, farm products, farm dining and lodging, restaurants specializing in farm-to-table dining, etc.  Small-scale, sustainable farms will be emphasized, as will agritourism - farm-related activities that connect people directly with farms and farmers.
The book will be published in early 2011 by University of North Carolina Press.

These squash cakes are a summertime favorite at the home of ‘R Garden farmer Kitty Wethington in New Bern. While she doesn’t sell these, Kitty and her mother, Julie, do make and sell jams, salsas, and more at the New Bern Farmers’ Market.

Summer Squash Cakes
Makes a dozen 3-inch cakes

4 medium summer squash, yellow, green, or a combination of both (about 2 pounds)
Kosher salt
1 small yellow onion
1 small russet potato, peeled and coarsely grated
1 clove garlic, minced
1 tablespoon of fresh thyme or oregano, finely chopped
1 egg, lightly beaten
1/3 to ½ cup all-purpose flour
¾ cup grated Parmesan cheese (about 3 ounces)
6 tablespoons canola oil

Grate the squash, onion, and potato with a hand grater. Keep separate. Place the squash in a colander or strainer and sprinkle with salt. Allow to sit for 5 minutes (do not let it sit longer or it will get too soft), rinse under cold water, and carefully press on the squash to exude all the moisture. Place the onion in a strainer and press on it to exude all the moisture.
In a large bowl combine the squash, onion, potato, garlic, thyme, egg, flour, cheese, and pepper. Add enough flour to make a batter-like substance that is fairly thick. Heat 2 tablespoons of the canola oil in a large non-stick griddle or skillet over medium heat. Place 3 tablespoons of the batter on the hot griddle and press lightly to make a 3-inch round. Cook on one side until golden brown, about 4 to 5 minutes. Turn and cook on the other side. Repeat with the remaining batter adding more oil as necessary. Keep the pancakes warm in 250-degree oven while others cook.

No comments:

Post a Comment