4 eggs
4 cups (about 1 1/3 pounds) grated yellow squash
1 cup fresh corn kernels
1/4 cup finely chopped green onion including tops
1/3 cup grated parmesan or asiago cheese
1 cup grated cheddar cheese
1/2 cup all-purpose flour
3 tablespoons unsalted butter (melted)
salt
pepper
cayenne pepper
canola or safflower oil for frying
sour cream for topping

1. Beat eggs in a large bowl. Mix in squash, corn, green onion, cheeses, flour and melted butter. Season to taste with salt, pepper and cayenne pepper.

2. Heat 2 or 3 tablespoons of oil in a heavy skillet over medium-high heat.

3. Spoon 2 tablespoons of the squash mixture into the hot oil and flatten. Do not crowd the pan. Cook until golden, then flip and repeat for the other side. (approximately 3 minutes per side)

4. Place in a dish lined with paper towels. While cooking the remaining cakes put the finished ones in a warm oven.

5. Serve hot with sour cream and salsa. Also delicious with fig preserves.