2 medium yellow squash (about 10 oz)
2 ounces grated sharp Cheddar (about 1/2 cup)
1/4–1/3 cup cracker crumbs or dry breadcrumbs
1 tablespoon minced shallot
1 tablespoon minced serrano chile, optional
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon butter for frying
Coarsely grate the squash and the cheese. Toss together in a large bowl.
Add remaining ingredients, except butter. Start with 1/4 cup crumbs and add more if needed to absorb liquid.
Heat a griddle over medium-high heat and add half the butter. Melt and swirl to coat. Drop large spoonfuls (about 2 tablespoons) of batter into hot butter and spread out to make patties about 2-3″ across.
Reduce heat to low and cook several minutes on one side until beginning to set. Turn and cook a few minutes on the other side until well-browned and firm.
Transfer to a serving plate.
Add remaining butter and cook remaining batter the same way. You should get 8 patties.
Serve hot with a lil side salad and pat yourself on the back for being frugal and whatnot.