Table of Contents
Heat oil in a large ovenproof nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven.
Ingredients 1 2 cups all-purpose flour 2 1 teaspoon baking powder 3 1/2 teaspoon baking soda 4 1/2 teaspoon salt 5 3 large eggs, at room temperature 6 1 1/2 cups granulated sugar 7 1 cup canola oil 8 2 cups grated yellow squash (from 2 medium [6 1⁄2 oz. each] squash 9 1 tablespoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon) More …
Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions. Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan.
Ingredients 1 8 medium yellow squash, shredded 2 1 onion, shredded 3 1 ½ tablespoons salt 4 1 cup all-purpose flour 5 ½ cup cornmeal 6 1 egg, lightly beaten 7 1 cup shredded Cheddar cheese 8 ground black pepper to taste 9 1 tablespoon vegetable oil More …
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