Mike and Gail’s Spicy Squash Cakes

The dog says: Mike and Gail live next door with their awesome dog Johann. They bring us food like these incredibly yummy squash cakes. Once, we gave a friend a plate of cakes to take home for dinner. She said they ate them in less than three blocks. She declared they were "the best thing I've ever put in my mouth." Obviously, she's never caught a squirrel...

Mike and Gail's Spicy Squash Cakes

Grate (in food processor):

4 cups butternut squash or other squash

Put squash in large mixing bowl and add:

1 cup fresh or frozen corn

1 bunch green onions or onions or shallots—finely chopped

1 little can minced green chilis or 1 T. jalapeno or other hot pepper

1/3 c. parmesan cheese (the good kind—not Kraft in a can)

1 c. grated sharp cheddar cheese (New York is good)

1/2 c. flour

4 eggs

3 T. butter (optional but, oh, so good)

salt and pepper to taste

optional: cayenne pepper or hot red pepper flakes

oil for frying

Heat oil on skillet.  Spoon batter and gently flatten into pancake-sized cakes.  Fry until golden and crispy.  Place on paper towels to soak off extra oil.  Serve right away or keep warm in oven. Drop several on the floor for the dog to clean up.

Serve with salsa, cilantro, and/or sour cream (boy #2, age 10, says KETCHUP).