Parmesan Squash Cakes Recipes

BAKED PARMESAN BREADED SQUASH

Steps:

• Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.

PAN-FRIED RISOTTO CAKES

Steps:

• Put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-high heat. Add onion and cook until softened and lightly colored, about 5 minutes. Add squash and season generously with salt and pepper. Cook, stirring occasionally, until squash is cooked but not soft, about 5 minutes. Add rice and sage and stir to combine, then add wine and cook for 1 minute more.
• Add 2 cups vegetable broth and bring to a brisk simmer. Cook until liquid is nearly evaporated, about 5 minutes. Continue adding broth 1 cup at a time and cook in the same fashion until rice is just done and all liquid is absorbed (it should take 4 to 5 cups broth), about 10 minutes. Turn off heat and stir in Parmesan, Fontina and lemon zest and juice. Taste and adjust seasoning (rice should be well seasoned). Stir in chives, then spread mixture on a baking sheet or platter to cool. Cool for at least 2 hours (or refrigerate overnight, covered).
• With a spoon, divide mixture into 12 pieces. Shape each piece into an oval patty. Roll patties lightly in flour to coat. Pour olive oil to a depth of 1/2 inch into a cast-iron skillet and place over medium heat. Dip floured rice patties briefly into beaten egg, then fry gently on both sides until browned. Drain on paper towels. Serve hot, sprinkled with more Parmesan and chives if desired.