Prepare the Squash. Wash and dry the squash, then cut the end off each squash. Grate the squash using the large side of your cheese grater.  Use a cheesecloth or paper towels to remove as much water from the squash.  Season the squash using the salt and pepper/ Tony’s to taste. 

Make the “cakes”. Line two cookie sheets with parchment paper and set aside.  In a large bowl combine the grated squash, cornmeal, all purpose flour, egg and cheeses.    Use a large cookie scoop or a ¼ cup measuring cup to shape uniformed sized patties.  Place each squash cake on the cookie sheet. 

Skillet Instructions:  Preheat the oven to 350ºF. Heat about a tablespoon of olive oil in a frying pan over medium heat. Once the oil is hot, carefully put a few squash cakes in the pan.  Try not to overcrowd the pan. Cook on each side for approximately two minutes or until the cakes are golden brown.  Remove the squash cakes from the pan and place them on a cookie sheet.  Bake the squash cakes at 350ºF for 10 minutes. 

Air Fryer Instructions: Preheat the air fryer to 375ºF.  Spray the tops of the squash cakes with a little olive oil cooking spray and place the squash cakes in the air fryer basket top side down  in the air fryer basket.  Air Fry for 15 minutes.

Storage: store the squash cakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F for about 10 minutes or until heated through. You can also reheat them in the air fryer at 375°F for 5-7 minutes.