Crispy Summer Squash Pancakes


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

Crispy Summer Squash Pancakes
Photo: © Nicole Franzen
Total Time:
25 mins


  • 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


  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.

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