Crispy Summer Squash Pancakes Recipe

Name: Crispy Summer Squash Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium yellow squash, grated on the medium holes of a box grater and squeezed dry; 2 scallions, thinly sliced; 1 jalapeno, thinly sliced; 1 large egg, beaten; 1/2 cup all-purpose flour; 2 teaspoons baking powder; Kosher salt; Pepper; 6 tablespoons canola oil; Lemon wedges and sour cream, for serving

Servings: persons

2 medium yellow squash, grated on the medium holes of a box grater and squeezed dry
2 scallions, thinly sliced
1 jalapeno, thinly sliced
1 large egg, beaten
1/2 cup all-purpose flour
2 teaspoons baking powder
Kosher salt
Pepper
6 tablespoons canola oil
Lemon wedges and sour cream, for serving

1
In a medium bowl, combine the squash with the scallions, jalapeno, egg, flour and baking powder and season with salt and pepper.
2
Mix gently just to combine.
3
In a large nonstick skillet, heat 2 tablespoons of the oil.
4
Spoon 3 heaping 1/3-cup mounds of the batter into the skillet and press lightly to flatten them.
5
Cook over moderate heat until golden, about 3 minutes.
6
Flip the pancakes, add 1 tablespoon of the oil and cook until golden and crisp, 2 minutes longer.
7
Drain on paper towels.
8
Repeat with the remaining oil and batter.
9
Serve the pancakes hot with lemon wedges and sour cream.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium yellow squash, grated on the medium holes of a box grater and squeezed dry, 2 scallions, thinly sliced, 1 jalapeno, thinly sliced, 1 large egg, beaten, and more.

Yes, Crispy Summer Squash Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Summer Squash Pancakes

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