We eat these squash cakes on a regular basis and I play with the recipe depending on what's in the fridge. Recently I only had 2 small zucchini so I added in a potato. I often mix in a variety of summer squash, not just zucchini. And my favorite addition is some fresh corn cut off the cob. I'd say half an ear is a good amount for this recipe.
Squash Cakes or Zucchini Latkes
4 medium summer squashes, grated
1/3 c chopped fresh basil
2T grated or finely chopped yellow onion
1/2 t salt
1/4 c milk
1/2 c grated parmesan cheese
1/4 c bread crumbs
1/4 c flour
olive oil for frying
In a medium bowl mix together the squash, basil, onion and salt. In a separate bowl, whisk together the milk and eggs. Pour the egg mix over the squash and stir together. Add the bread crumbs, cheese and flour and mix again.
Heat up a tablespoon of olive oil in a pan over medium heat and place small scoops of the batter to form little pancakes. Allow them to brown fully before flipping. Add oil as needed between batches. You can keep them warm in the oven until they are all cooked.
This week we ate the latkes for dinner with fresh gazpacho and grilled cheese sandwiches but I forgot to take a picture until the next day at lunch when I was eating a "rummage salad" put together using whatever was in the fridge.