Crispy Summer Squash Pancakes

Delicate, lightly spicy latkes prepared with grated summer squash instead of potatoes. Serve hot with lemon wedges and sour cream.
Photo by Pamela M.
Adapted from foodandwine.com

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

6

pancakes

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

Adapted from foodandwine.com

Ingredients

  • 2

    medium yellow squash, grated on the medium holes of a box grater,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, to taste

  • Pepper, to taste

  • 6

    tablespoons canola oil

  • Lemon wedges and sour cream, for serving

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: