by Jennifer Burns, Dan’s Market
- 6 medium yellow squash, shredded
- 1 onion, shredded
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 egg, lightly beaten
- 1 cup cheddar cheese, shredded
- 3 tablespoons canola oil
- 1 avocado, mashed
- 1 cup sour cream
- Salt and Pepper, to taste
Place the squash and onion in a colander, for 20 minutes; sprinkle with salt while setting, then drain.
In a bowl, mix the squash, onion, flour, cornmeal, egg, cheese and black pepper. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side or until golden brown.
In a small bowl combine the avocado and sour cream; add salt and pepper. Serve with cakes.
