• Place the grated squash in a colander and salt it lightly to pull the water from the squash.
• Pat the squash dry between two paper towels.
• Combine it with the red onion, green pepper, garlic and corn and mix well.
• Lightly beat the egg and add it to the vegetable mixture, tossing to coat.
• Stir in the cornmeal.
• Gradually add the breadcrumbs until the mixture starts to hold together.
• Heat the olive oil in a nonstick pan.
• Shape a handful of the vegetable mixture into a pancake shape and place it into the pan. Fry on each side for about 3 minutes.
• Season to taste before serving.
* Use a firm, medium-sized squash with small seeds. If you are using a larger squash, remove the seeds before you grate. A large squash may also have a higher water content.
½ medium red onion, finely chopped
¼ medium green pepper, finely chopped
1 clove garlic, minced
½ cup small white corn, cut from the cob
1 egg
¼ cup yellow cornmeal
½ cup breadcrumbs
Olive oil for frying
Salt and pepper to taste
This article appears in Aug 1-31, 2007.