Golden Corn Cakes

Bahan-bahan

⅓ CUP ALL-PURPOSE FLOUR

¼ TEASPOON BAKING SODA

FRESHLY GROUND BLACK PEPPER

2 EGGS, BEATEN

2 CUPS GRATED YELLOW SUMMER SQUASH

3/4 CUP FRESH OR FROZEN CORN KERNELS

1/4 CUP CRUMBLED FETA CHEESE, OR MORE TO TASTE (OPTIONAL)

2 TABLESPOONS OLIVE OIL

Arahan

In a medium bowl, whisk together the flour, baking soda,

and pepper. Stir in the eggs. Add the squash, corn, and feta (if using) and stir to combine.

Heat the olive oil in a medium skillet. Working in batches if necessary, drop heaping tablespoons of the batter into the oil. Cook until golden brown and cooked through, about 4 minutes per side. Transfer to a paper towel-lined plate and serve.

Makes 12 cakes

MAKE AHEAD: Refrigerate for up to 3 days. Serve cold, at room temperature, or gently warmed.

AGE IT UP: Add ½ teaspoon salt to the batter.

Nota

These petite pancakes are bursting with summery flavor. If you have some around, add a handful of finely chopped fresh herbs like basil, mint, parsley, cilantro, or chives.