Savory Summer Squash Pancakes

By Annie Hall
August 18, 2015
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Savory Summer Squash Pancakes

Author Notes: Very flexible, depending on what vegetable you're overrun with at the time. (If you add grated carrot, it gives a crunchy texture as the carrot won't fully cook.) Good for making big batches and freezing. Pretty healthy! I like Trader Joe's whole grain Baking Mix, but have also used Buckwheat flour, Chickpea flour, corn muffin mix (sweet)---get creative! Add curry powder or other spices!
Makes squash season so much more palatable....
Annie Hall

Makes: 4-6 pancakes

  • 1 3/4 cups grated summer squash, any kind or mix
  • 1/2 cup grated onion, sweet or hot pepper, carrot, whatever you have too much of.
  • 2 lg eggs, beaten
  • 1/2 cup self-rising flour (or 1/2 c flour, 1/2 tsp baking powder & 1/2 tsp salt)
  • 1/4 cup grated parmesan (fresh or powdered or mix)
  • 1/8 cup optional--sesame or poppy seed
  1. toss grated ingredients with beaten eggs.
  2. In a separate bowl, mix flour and cheese.
  3. Combine all, mix well.
  4. Fry flattened spoonfuls in small amount of oil over med-hi heat until top bubbles & edges dry. Flip. (Or deep fry for fritters.) Keep warm in low oven or cool & freeze.
  5. Serve with butter & Parmesan or sour cream/yogurt or Tzatziki sauce ( best).

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