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Crispy Summer Squash Pancakes


Delicate, lightly spicy latkes prepared with grated summer squash instead of potatoes. Serve hot with lemon wedges and sour cream.

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  • 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


Servings 6
Preparation time 10mins
Cooking time 25mins
Adapted from


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.

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