Crispy Summer Squash Pancakes

By DreiFromBK

Ingredients

• 2 medium yellow squash, grated on the medium holes of a box grater and squeezed dry
• 2 scallions, thinly sliced
• 1 jalapeño, thinly sliced
• 1 large egg, beaten
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• Kosher salt
• Pepper
• 6 tablespoons canola oil
• Lemon wedges and sour cream, for serving

Preparation

Step 1

In a medium bowl, combine the squash with the scallions, jalapeño, egg, flour and baking powder and season with salt and pepper. Mix gently just to combine.

In a large nonstick skillet, heat 2 tablespoons of the oil. Spoon 3 heaping 1/3-cup mounds of the batter into the skillet and press lightly to flatten them. Cook over moderate heat until golden, about 
3 minutes. Flip the pancakes, add 1 tablespoon of the oil 
and cook until golden and crisp, 
2 minutes longer. Drain on paper towels. Repeat with the remaining oil and batter. Serve the pancakes hot with lemon wedges and sour cream.