4 2/3 cups coarsely chopped yellow squash (about 1 1/4 lbs)
1/2 cup chopped green oinions
1 cup crushed saltine crackers (about 30)
1/2 tsp salt
1/2 tsp sugar
2 large eggs
1/4 cup yellow cornmeal
Cooking spray
1 Tbsp canola oil, divided
Sliced green onions (optional)
1. Steam squash and 1/2 cup onions, covered, 15 min or until tender. Drain well. Mash mixture with a fork. Stir in crackers and next 3 ingredients (through eggs). Cover and chill for 3 hours; drain well in a fine mesh strainer.
2. Place cornmeal in a shallow dish. Divide squash mixture into 12 equal portions, shaping each portion into a 1/2 inch thick patty. Lightly coat each patty with cooking spray.
3. Heat 1 tsp canola oil in a large nonstick skillet coated with cooking spray over medium-high heat. Place 4 patties in pan; cook 1 1/2 min on each side or until golden. Remove patties from pan. Repeat procedure twice with remaining oil and patties. Garnish with onions if desired. Serve immediately.
Yield: 6 servings.
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