Vegetables Crispy Summer Squash Pancakes 5.0 (1) 1 Review F&W’s Kay Chun makes her delicate, lightly spicy latkes with grated summer squash instead of potatoes. Slideshow: More Squash Recipes By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on July 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Nicole Franzen Total Time: 25 mins Yield: 6 Ingredients 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 Directions 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. 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. Rate it Print