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Summer Squash Pancakes Recipe

PITTSBURGH (KDKA) ―

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Summer is here and that means fresh vegetables. Here's one recipe for Summer Squash Pancakes that's sure to start your day off right.

Summer Squash Pancakes

Adapted by Nicole Barley

Makes: 8 small pancakes

Ingredients:

1 small zucchini, grated (about 1 cup)
1 small yellow squash, grated (about 1 cup)
1 green onion, green parts only, chopped
1 clove garlic, finely chopped
1 egg, lightly beaten
3-4 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Parmesan cheese, grated, with additional cheese available for garnish
Olive oil
Canola oil

Directions:

1. Mix zucchini and squash. Add green onion, garlic, and egg.
2. Gradually add flour, adding more depending on how juicy the squash is, along with the baking powder, salt, and pepper. Mix well.
3. Stir in cheese.
4. Heat a large cast iron skillet, combining a thin layer of equal parts canola oil and olive oil (approximately 1 tablespoon of each, adding enough between batches to keep pan coated).
5. Drop heaping tablespoons of mixture into hot oil. Flatten slightly with back of spoon, and fry until edges are brown and crisping. Flip.
6. Garnish with grated Parmesan.

Side Dish Serving Suggestion -- Slice a tomato, drizzle with olive oil. Garnish with fresh basil leaves. Salt and pepper to taste.