|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 a squash pancake alongside meat or chicken, put a pancake underneath a piece of poached salmon, or 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.
- 1 tablespoon olive oil
- 2 cups grated yellow squash
- 1/4 cup self-rising flour
- 1/3 cup self-rising cornmeal
- 1 small onion (chopped)
- 1 large egg (beaten)
- 1/8 teaspoon freshly ground black pepper
- Coarse salt (to taste)
Steps to Make It
Heat the olive oil in a heavy skillet over medium-high heat.
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.
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.
Sprinkle lightly with coarse salt. Serve warm.
- Squash is one of those vegetables that can retain water; which 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.
- Toss a few tablespoons of finely chopped red or green bell pepper into the squash mixture.
- Add a tablespoon or two of 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.
- 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!).