< Return to Seasonal Recipes

Savory Summer Squash Pancakes


2 cups summer squash
1 egg
1 egg white
2/3 cup flour
1/2 teaspoon baking powder
1 clove garlic, crushed
1/3 cup parmesan cheese
3 tablespoon fresh chopped basil
1/2 teaspoon kosher salt
pinch fresh cracked pepper
olive oil spray


  1. Add squash to a medium pot and cover with water. Bring to a boil and cover; cook until soft.
  2. Drain. Add to a food processor and pulse until chopped.
  3. Add 2 cups of squash and the remaining ingredients, except the oil, to a medium bowl. Mix well.
  4. Heat a large skillet on medium heat, when hot spray lightly with oil and reduce heat to medium-low.
  5. Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon,cook a few minutes or until golden.
  6. Set aside and repeat with the remaining batter.

Makes 12 pancakes

Source >>