Crispy Summer Squash Pancakes

F&W’s Kay Chun makes her delicate, lightly spicy latkes with grated summer squash instead of potatoes.

  • Total Time:
  • Servings: 6

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  • 2 medium yellow squash, grated on the medium holes of a box grater and 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
  • Pepper
  • 6 tablespoons canola oil
  • Lemon wedges and sour cream, for serving

How to make this recipe

  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.

  2. 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.

Contributed By Photo © Nicole Franzen Published July 2015

1036318 recipes/crispy-summer-squash-pancakes 2015-06-18T15:38:31+00:00 Kay Chun vegetarian|weeknight-dinner|4|fast|healthy|summer july-2015 recipes,crispy-summer-squash-pancakes 1036318

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