I preferred this summer season squash recipe from Deborah Madison’s “In My Kitchen: A Assortment of New and Favourite Vegetarian Recipes” (Ten Velocity, $32.50) a lot that I made it twice in sooner or later.
The unique recipe requires Costata Romanesco, an heirloom number of zucchini with distinctive ribs and inexperienced stripes. I made it with atypical yellow squash.
The recipe is sort of versatile — along with altering up the number of summer season squash, different cheeses or herbs can be utilized. In my second batch, I skipped the herbs altogether and opted for a little bit of garlic and cumin. They had been simply nearly as good as the primary.
Madison pairs feta cheese with dill and lemon zest; and cheddar cheese with oregano, parsley or cilantro, and tomatillo salsa are additionally good. Different mixtures I believe can be good embrace gruyere with chives and thyme; mozzarella with basil and rosemary; Monterey Jack with jalapeno or serrano; and oregano and/or cilantro.
SQUASH CAKES WITH CHEESE AND HERBS
Makes: 4 appetizer servings or 2 foremost course servings
About 3 tablespoons butter or olive oil, divided use
1 shallot, thinly sliced
1 pound summer season squash reminiscent of yellow squash or zucchini, thinly sliced (I used a mandoline set on 3 mm)
Salt, to style
1 clove garlic, minced OR 1 teaspoon garlic paste, non-compulsory
Scant ½ cup chopped recent herbs reminiscent of oregano, cilantro, parsley, basil and/or dill, divided use
½ cup breadcrumbs, plus extra as wanted
½ cup (or extra) grated or crumbled cheese reminiscent of cheddar or feta
Floor black pepper, to style
Floor cumin, to style, non-compulsory
Tomatillo salsa and bitter cream or yogurt, for serving
In a big, large skillet warmth about 1 tablespoon of butter or olive oil over medium warmth. Add the shallot and prepare dinner, stirring incessantly, till softened. Add the squash, about ¾ teaspoon salt and the garlic, if utilizing; stir nicely to coat. If the skillet appears a bit dry, add one other tablespoon of butter or oil. Cook dinner, turning the squash each couple of minutes, till the squash is golden in locations, beginning to dry out and is significantly decreased, about 20 minutes. Stir in a beneficiant pinch or two of the herbs and prepare dinner for a couple of minutes extra. Take away from warmth.
In a medium bowl, whisk collectively the eggs, ½ cup breadcrumbs, remaining herbs and ½ cup cheese. Stir within the squash and season with pepper and cumin, if utilizing.
In the identical skillet used to prepare dinner the squash (wipe it clear with a paper towel), warmth a little bit of butter or oil over medium warmth. Drop in about 1 tablespoon of the squash combination and prepare dinner till golden brown and crisp on the underside, then flip and prepare dinner the opposite facet till golden and crisp. Style it and add extra salt, pepper, cumin, cheese or breadcrumbs to the batter as wanted.
After making any vital changes to the batter, add about 1 tablespoon butter or oil to the skillet, swirl to coat and drop the batter in small mounds, flattening every with the again of a spoon or spatula, and prepare dinner till golden and crisp on either side.
Serve heat with salsa and bitter cream or yogurt.