Right about now, you’ve probably got a lot of summer squash to use!
Did you plant too many summer squash? Did your neighbor? At this time of year, summer squashes are bountiful so we’re digging out our recipes for ratatouille, roasted vegetables, zucchini bread and cakes, and any number of other dishes to use up the bounty.
So many squash!
I found myself with a nice assortment of squashes this week, including a few beautifully textured patty pan squash. I thought they would be delicious in a little fritter or pancake. I’m not the only one thinking vegetables and pancakes. If you cruise over to Comfort du Jour, Terrie has a great breakfast Zucchini Sunshine Pancake recipe for you to try.
A little lightness
When I make my corn fritters, I often separate the eggs and whip up the whites to keep them a little lighter. To make this vegan, you can omit the yolk and beat some aquafaba (chick pea liquid) and it will do the same lightening trick. Or, just simply beat in the whole eggs and call it a day, the fritters will be just a little more firm.
I love scallion pancakes, so why not add them to the squash for a little flavor boost? The results were a delicious little pan cake with a nice texture. You can add parsley, or chives, or maybe tarragon, use what you love.
When I make any fritter like this, I don’t usually measure. I just add the flour until it looks right, beat in the egg and the whites, and toss in whatever aromatic I have on hand. But just this once, I measured, roughly, what I used, just for you!
Next up will be a delightful lemon dessert using the rest of the yellow summer squash…
Scallion and Patty Pancakes
- 2 packed cups grated patty pan or any other summer squash
- ½ cup scallions, whites and greens
- 2 eggs, separated
- About 1/3 cup white whole wheat or gluten free flour
- 1 tbsp. sugar, more or less
- 1/2 tsp. baking powder
- Pinch of ground coriander seed
- Large pinch of sea salt
- Freshly ground pepper
- Oil for frying
Grate the squash on the large holes of a box grater. Place on toweling to pat dry.
In a large bowl, combine the squash, scallions, egg yolks, flour, sugar, baking powder, coriander, salt and pepper. Mix together, then whip the egg whites to soft peaks and fold gently into the rest of the batter.
Heat a large cast-iron frying pan or heavy skillet and add a bit of oil to shallow pan fry. Using a standard ice cream scoop, form the pancakes, leaving some craggy edges. Cook four at a time, and gently press down to flatten a little. This recipe should make about eight.
Fry until brown on first side, turn, and brown the second side. Keep warm while you make the last four.
Serve with a drizzle of lemon, some sour cream, or non-fat Greek yoghurt. Some people turn to the sweet side and add a drizzle of maple syrup. Have it your way!
© Copyright 2022– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
On Instagram: New_Vintage_Kitchen