I got this idea from ejjeh potato, and replaced the potatoes with zucchini. And then the August issue of Bon Appetit showed up in my mailbox and told me to make summer squash into pancakes. Stop reading my mind, Bon Appetit! (Whatever, I guess it wasn’t such an original idea after all.)
This recipe doesn’t require many ingredients, so it’s great for a day when it’s raining or just way too hot out to make a trip to the supermarket. And it’s healthy, because it’s mainly veggies? That cancels out the frying, right?
If you feel like baking these pancakes instead, let us know how they turn out! Maybe I’ll try that with the 3 more pounds of summer squash I just picked up!
Summer Squash Pancakes:
- 2 medium-sized summer squash, shredded
- 1/2 cup grated muenster or mozzarella cheese
- salt and pepper, to taste
- oil for frying
- Mix together squash, cheese and seasoning.
- Heat oil in skillet, enough to generously cover the whole bottom of the pan.
- Use an ice cream scooper to make even-sized pancakes and fry for 3 minutes on each side. Be careful! You are working with hot oil here
- Drain on a paper towel to remove excess oil.
- Serve on a bed of salad and top with your favorite tomato/marinara sauce. Or make into a sandwich using fresh pita bread. Or eat them plain. The possibilities are endless!