Parmesan Squash Cakes with Red Pepper & Tomato Ricotta
Sauce
Fresh yellow squash has to be one of the quintessential
Southern summer treats. There is always plenty of it to be found, and it’s an
incredibly affordable and versatile ingredient. Our preferred method of cooking
yellow squash at home is sliced, tossed in a bit of cornmeal, and fried until
golden brown. However, there are many other options for preparing this summer
staple. It can be sautéed with other vegetables, it can be transformed into a
rich and decadent casserole, and it can even be made into ratatouille, which I
have shared with you all before! (Summer Vegetable Ratatouille with Creamy Polenta)
This preparation of yellow squash, however, has to be one of
my favorites. Everyone always thinks of crab cakes or salmon cakes, but hardly
anyone ever thinks of a squash cake! My mom and I have been preparing this dish
for a few years, and we adore it. The flavors are surprisingly complex, and
this recipe is a great way to elevate this humble ingredient.
I suppose that versatility is the theme of this blog entry,
as these delicious cakes are just as versatile as the sauce recipe that will
follow. If you don’t have yellow squash on hand, these cakes can be made just
as easily with zucchini. They’re hearty enough to be served as a main course or
over pasta, but they are also a perfect side for grilled chicken or fish. Better
yet, they would be a fantastic hors-d'oeuvre for a summer gathering!
Parmesan Squash Cakes
2 large or 3 small yellow squash, grated
1 small onion (or ½ of a large onion), finely chopped
1 cup breadcrumbs
3 eggs
½ cup parmesan, grated
1 tsp. parsley (dried)
½ tsp. oregano (dried)
½ tsp. thyme (dried)
½ tsp. garlic powder
½ tsp. salt
½ tsp. black pepper
¼ tsp. celery salt
Canola oil
After grating the squash, make sure to squeeze out as much
moisture as you can. DO NOT SKIP THIS STEP: If the squash still retains a lot
of moisture, the cakes will not cook properly.
Combine all ingredients (except for the canola oil) until evenly
mixed. If the mixture is too stiff and will not hold together, add another egg.
If the mixture is too loose, add a few more breadcrumbs.
Heat the canola oil in a skillet until it reaches about 350
degrees. (If you don’t have a kitchen thermometer, drop a tiny bit of the
mixture in the oil. If it starts to bubble and brown, then it’s ready.) The oil
should be about ½ inch deep in the skillet. Form the cakes by hand as desired.
Do not make the cakes too large, or they will not cook properly. (Think:
Something that can be eaten in two or three bites, not hamburger size.) Carefully
place the cakes in the oil a few batches at a time (two or three). Flip the
cakes every two or three minutes until they are evenly browned on all sides. The
total cooking time for each cake should be around 8-10 minutes. You may need to
lower the oil temperature if the cakes start to brown too quickly. If you find
that they are browning too quickly on the outside but aren’t fully cooked on
the inside, remove them from the oil and place them on a baking sheet in the
oven at 350 degrees for a few minutes.
Once the cakes are evenly cooked, place them on a plate lined
with paper towels to absorb the excess oil. Allow them a few minutes to cool,
and serve as desired.
This robust ricotta sauce is incredibly versatile. You can
use it over pasta or as a dipping sauce for fried ravioli, breadsticks, or even
veggies. Add sautéed ground beef, and you have the perfect filling for stuffed
pasta. Don’t have ricotta on hand? Don’t sweat it. Leave it out, and you’ll
still end up with a rich and hearty tomato sauce.
Red Pepper & Tomato Ricotta Sauce
1 roasted red bell pepper, chopped*
1 14.5 oz can of crushed tomatoes
1 tsp. salt
1 tsp. pepper
½ tsp. basil (dried)
½ tsp. oregano (dried)
½ tsp. rosemary (dried)
1 clove of garlic, minced
1 small onion (or ½ of a large onion), finely chopped
1 cup ricotta
*You can find roasted red peppers in a jar in many grocery
stores and specialty food shops these days, but they’re quite easy to prepare
at home. Just take your pepper, coat it liberally with olive oil, and roast it
in the oven at a high temperature until it starts to become soft. Remove it
from the oven, and allow it to cool. Then, peel off the charred skin, remove
the seeds and stem, and use the roasted pepper as you wish.
In a saucepan, bring all the ingredients (except for the
ricotta) to medium-high heat. Stir until all ingredients are thoroughly
combined. Once the mixture starts to simmer, reduce heat to low, cover, and
allow it to cook for about 15 minutes. Remove the saucepan from the heat, and
mix in the ricotta cheese until thoroughly combined.
At this point in the cooking process, I put the sauce in my
food processor and pureed it until it was smooth and velvety. You can
accomplish a similar texture in a standard blender or with an immersion
blender. However, this step is purely optional. If you wish to leave your sauce
a bit chunky, by all means, do so.
(Now that's one sophisticated squash!)
Enjoy!
