Chop tomatoes. Put in strainer and drain excess liquid for at least 15 minutes.
Finely chop onion. Mince garlic and cayenne.
Mix all salsa ingredients together. Set aside for at least 30 minutes at room temperature to allow flavors to blend.
Beat eggs in a large mixing bowl. Grate the squash. Cut the kernels off the ears of corn. Thinly slice the green onions. Mince the hot pepper.
Add the squash, corn, green onions, hot pepper, cheeses, flour, and butter to the eggs. Mix thoroughly. Season to taste with salt, black pepper, and cayenne pepper.
Heat a tablespoon of oil in a sauté pan over medium-high heat. Spoon about 2 tablespoons of squash mixture per patty and flatten. Allow enough space for turning patties. Cook until golden brown on bottom, then turn over. Remove patties from pan and place on paper towels to drain excess oil. Repeat until all patties are made.
Serve with cilantro garnish on top and salsa and sour cream on the side.
Makes 4 servings.
Return to Recipe Menu