Got Summer Squash?
Are you on the never-ending battle of looking for new ways to use them?
Give these little guys a try before summer ends.
Mr. Foodie grew up eating something similar and, in full disclosure, he enjoyed these much more than I did. There is absolutely nothing wrong with them. I just thought they’d be…I don’t know…”lighter”, maybe? I think I was expecting them to be more like a Potato Pancake, kind of light and fluffy. The texture is much more dense and I think more than anything, because they weren’t what I was expecting, I may have over-judged them a bit. However, since he liked them and gave them Two-Thumbs-Up I figured the issue was mine alone and they deserved a post.
Adapted slightly from Vegetable Pancakes
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- hot sauce to taste (optional)
- 1/4 cup milk
- 1 cup grated carrot
- 1 cup grated zucchini
- 2 green onions, sliced
- 2 tablespoons oil
In one bowl stir together the flour, baking powder, salt and pepper.
In another large bowl, beat egg. Then add hot sauce, milk, carrot, zucchini and onion.
Add the wet ingredients to the dry ingredients and stir well to combine.
Heat oil in non-stick skillet over medium heat. When oil is hot, drop mixture in by the tablespoon. Flatten slightly with back of spoon. Cook until golden, about 2 minutes, then flip and continue cooking on other side.
Drain on paper towels.
These look burnt but they weren’t. I had made them earlier in the day and we reheated them on the top rack of our grill while our chicken was grilling. They got a little more browned while they warmed through but did not burn.
Give these a try and let me know what you think…or better yet…if you have a favorite Vegetable Pancake recipe please let me know! I’d love to try it!