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!
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Beautiful plate and food you have there. Looks wonderful. I can’t grow squash because of insects so I have to buy at the local farmers’ market, but that’s not a bad thing.
Thanks Judy! I’m selective what I grow now for food in the garden, the farmers do such a great job and there’s always something there to entice!
I am tired of just plain squash, so this is a nice alternative! Thank you for sharing!
Thanks for stopping by Beth! After the first few meals, the square really do beg to have something done with them.
😋
Yes! Smiles all around.
Thank you, it looks very tasty!
Joanna
Thanks Joanna! They were really delicious!
Great idea to use the pattypan squash in veggie pancakes. I will have to remember this recipe next season when they are abundant.
Thanks Jovina! We have them everywhere right now, and they are delicious!
I can almost smell them frying, Dorothy! Thank you for the shoutout on my breakfast pancakes too. 😊 Can’t wait for the lemony dessert you teased; that is most intriguing!
Oh, it came out good! Look for it this weekend. I have to get some hot summer inspiration to sit down and transcribe my scribbling.
I swear my handwriting gets worse every year…
Altho’ amidst the coldest winter and horrendous in price because of floods and Covid both zucchini and yellow pattypan squash are readily available in all the supermarkets Down Under – and these look most appetizing . . . shall make soonest ! Oh: different sides of the Pond – we call scallions shallots . . . I know, I know . . .
Some call scallions green onions, or even spring onions. But in New England, we call the actual bulbous green onions, spring onions, usually thinnings from the garden. Shallots here (pronounced with accent on first syllable as opposed to the English second syllable pronunciation on the second) are a totally different veg, although still in the same family.
Somehow, we all know we each other is talking about!
Enjoy the little cakes, any time of day, or season!
Thanks for the link back to my site! This is a fun recipe that is quick, tasty, and uses up a lot of squash!
These look delicious – and so pretty too ! I know it sounds nuts but don’t you think that ‘fritters’ has a ring to it that doesn’t quite ‘match’ these beauties? We’ll have to come up with something more audio-appealing ha ha !!! 🙂
I agree! I think that is why I liked playing with the patty pan name of the squash and mashed it into pancake. Perhaps they need a name all their own?
A great Thai variation if you have more squash to use up is to make the batter with coconut milk, ground desiccated coconut, rice flour, and Thai red curry paste. Full recipe is on my blog.
Oh that sounds really delicious Stefan, I will definitely cruise over to you site for the recipe. Love those flavors!
Wow, that sounds amazing too!
Definitely worth a try!
This is the recipe: https://stefangourmet.com/2014/05/30/thai-vegetable-coconut-fritters-gra-bong-tod/
Thanks Stefan! You’re always so helpful!
Look at you, Dorothy. So creative…and never a dull moment. Beautiful plating, by the way. 👀🍃
Thank you Gail! I always miss my flowers on the plate when the garden season is over. But luckily we can have herbs all year long!
Splendid! 🌿🌱🍃🪴
It’s that time of year and this recipe will be on our table sooner then later! Thank you!
They are so easy, and can appear at any meal (or snack!). Keep those squash coming!
These must be really flavorful!
Thanks, the scallions give them the lift that summer squash needs!
These are a summertime treat. I used to make them when I had a garden with extra squash. Love the addition of scallion, it looks and sounds quite tasty!
Thanks Jan! I think I’ve made just about everything into a fritter!
Yummmmm! These sound amazing!
Jenna
They were really good Jenna, I’m so glad I added the scallions!
I absolutely love savory pancakes, and I often use zucchini. Recently I made pea pancaked with lots of parsley and shallots to go with salmon and that was fabulous. I like your creativity.
Thanks Mimi! The pea and shallot cakes sound divine!
I could make this a meal!
Oh yes! We had them with an egg on top recently!
They look wonderful. I will give it a try with rice flower and perhaps coconut cream or flakes instead of the eggs.
I’ve made these gluten free and they come out great!
I know lots of friends who would love this one! Great recipe 😀
Thanks Christy! They are always a hit, and so easy to make.
This sounds like a wonderful way to use summer squash! 🙂
Many new fans in our family already Nancy! Thanks for stopping by!
Sounds very nice and your photos are lovely as well. I love savory fritters! You gave me an idea of how to use leftover squash. 🙂
I think I’ve made fritters out of most summer veggies, and they are always delicious!
Thank you for the idea! What a delicious and healthy way to enjoy veggies!
They are always well received!
Beautiful, smart, thrifty and so inviting. Caste iron skillets are the best too. Happy Sunday!
Happy Sunday to you too!