Thursday, July 21, 2011

glut of squash

If you have grown a summer garden, you are familiar with squash.  Zucchini and yellow squash are some of the easiest vegetables to grow, and they proliferate remarkably.  Our CSA basket has regularly included a good dosage of yellow summer squash so far this year, and I'm always looking for new ways to use it up.  My love of Ina Garten being documented at this point, I did a search on her name and the ingredient.  This recipe came up, although it originally called for zucchini.  The yellow squash has slightly less water than the zucchini, so it requires a bit less flour to bind the pancakes.  These remind me of potato pancakes, and the sour cream alongside is essential!

Summer Squash Pancakes
6 oz yellow squash (I use a scale since the squash vary so much in size), grated with box grater
1 T grated red onion
1 egg
1/2 t baking powder
3 T flour
salt and pepper
1/2 T butter
1/2 T olive oil
2 T sour cream

Mix the egg up with a fork, add the red onion and squash and stir thoroughly.  Add baking soda and flour.  Season with salt and pepper.  Melt butter into oil over medium heat in large skillet.  Drop the batter into the skillet by large spoonfuls.  Cook approximately 3 minutes per side.  Serve warm with sour cream.  Makes about six pancakes.  49 calories per pancake.  Sour cream adds extra.

1 comment: