4 2/3 cups coarsely chopped yellow squash (about 1 1/4 pounds)
1/2 cup chopped green onions
1 cup crushed saltine crackers (about 30 crackers)
1/2 teaspoon salt
1/2 teaspoon sugar
2 large eggs
1/4 cup yellow cornmeal
1 tablespoon canola oil, divided
Sliced green onions (optional)
Steam squash and 1/2 cup onions, covered, 15 minutes 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.
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.
Heat 1 teaspoon canola oil in a large nonstick skillet coated with cooking spray over medium-high heat. Place 4 patties in pan; cook 1 1/2 minutes on each side or until golden. Remove patties from pan. Repeat procedure 2 times with remaining 2 teaspoons oil and 8 patties. Garnish with onions, if desired. Serve immediately.