Summer Squash & Cornmeal Cakes With Tarragon

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1 ½ cups coarsely grated zucchini (about 1 medium)

1 ½ cups coarsely grated yellow squash (about 1 medium)

1 tablespoon chopped fresh tarragon

2 tablespoons lemon juice

Zest of 1 lemon

3 large eggs, beaten

¼ cup ground yellow cornmeal

3 tablespoons white rice flour (or regular AP flour)

1 teaspoon salt

Vegetable oil

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