Crispy Summer Squash Pancakes Recipes

SQUASH PANCAKES

Squash Pancakes image

These are savory pancakes and my favorite way to eat summer squash. I could eat a whole batch myself.

Provided by Chele B

Categories Vegetable

Time 25m

Yield 12 pancakes, 2-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup grated yellow squash (or zucchini would be good too)
1 green onion, finely diced
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons flour
1 tablespoon melted margarine or 1 tablespoon butter
1 beaten egg
1 dash pepper

Steps:

combine all ingredients and mix well. pour by spoonfuls onto a hot pan. fry until golden brown.
NOTE: when doubling recipe, do not double salt.

PATTYPAN SQUASH PANCAKES

Pattypan Squash Pancakes image

A savory side dish using pattypan squash. My family can't wait every year until the squash are ripe and these cheesy little pancakes start showing up on their dinner plates. Crisp and flavorful, you can't eat just one! Keep in warm oven to 275 degrees F (135 degrees C) until ready to serve.

Provided by Candice

Categories Side Dish Vegetables Squash

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

2 tablespoons chicken stock
2 eggs, slightly beaten
1 cup baking mix (such as Bisquick®)
4 pattypan squash, grated
¼ cup diced onion
¼ cup grated Parmesan cheese
1 teaspoon minced garlic
½ cup vegetable oil, or as needed

Steps:

Stir chicken stock and eggs together in a bowl; whisk baking mix into egg mixture until wet. Stir squash, onion, Parmesan cheese, and garlic into baking mix-egg mixture until batter is evenly mixed. Set aside for 5 minutes.
Heat oil in a large skillet to 350 degrees F (175 degrees C).
Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain.

Nutrition Facts : Calories 107.4 calories, Carbohydrate 10.6 g, Cholesterol 48.7 mg, Fat 5.7 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 255.2 mg, Sugar 0.6 g

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