Yellow Squash Pancakes

Yellow Summer Squash Patties
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  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 4 servings
Ratings (16)

We are all guilty of it: preparing certain vegetables the same way every time for our dinnertime side dish. If you find yourself in a rut when it comes to yellow summer squash, then this recipe for crispy pancakes may be just what you're looking for. These summer squash pancakes are easy to prepare, can be made with yellow summer squash or zucchini, and can be served in a variety of ways. Place alongside meat or chicken, put underneath a piece of poached salmon, even serve them as an afternoon snack with a dipping sauce. These squash pancakes go well with sweet and savory, from applesauce, sour cream, Greek yogurt, or a fresh fruit or tomato salsa. 

What You'll Need

How to Make It

  1. Heat the olive oil in a heavy skillet over medium-high heat.
  2. In a mixing bowl, combine the grated squash with the flour, cornmeal, finely chopped onion, beaten egg, and freshly ground black pepper. Season to taste with salt.
  3. Using about 2 tablespoons for each squash pancake, spoon the squash mixture into the hot skillet. Cook for 3 to 5 minutes a side, turning halfway through, or until the pancakes are golden brown on both sides. Drain on paper towels.
  1. Sprinkle lightly with coarse salt. Serve warm.

Tips and Variations

Squash is one of those vegetables that can retain water; this can affect a recipe in a negative way, especially if the recipe calls for frying. If the squash seems liquidy after you grate it, place it in a colander and push down on the squash with a wooden spoon to release the juices. Alternatively, you can place the squash in a cloth or sturdy paper towel and squeeze out the liquid.

This recipe is wonderful as it is, but is also a great base for adding other vegetables, herbs, and cheese. Try tossing in a few tablespoons of finely chopped red or green bell pepper, or chopped fresh parsley to the squash mixture for extra color and flavor. To give these pancakes added dimension, include about 1/4 cup of shredded cheddar cheese or a few tablespoons of grated Parmesan cheese. You can also mix 1/2 teaspoon of oregano or Italian seasoning blend into the batter and serve the pancakes with marinara or prepared spaghetti sauce. If potato pancakes are a family favorite, sneak in a bit of the shredded squash for added nutrients. Even though you know the vegetable will bring a welcome layer of flavor to the dish, you can keep it a secret from the kids. Serve with the traditional applesauce and no one will be the wiser (but they will be a little healthier!).

Nutritional Guidelines (per serving)
Calories 269
Total Fat 13 g
Saturated Fat 3 g
Unsaturated Fat 6 g
Cholesterol 226 mg
Sodium 518 mg
Carbohydrates 27 g
Dietary Fiber 4 g
Protein 11 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)