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Summer Squash Pancakes

What you need

  1. 4 cups unpeeled, grated summer squash
  2. 1 tsp salt
  3. 1 cup besan (chickpea flour)
  4. 1 egg
  5. 1 clove garlic, minced or grated
  6. 1/4 - 1/3 cup grated romano or parmesan cheese
  7. Herbs or spices
  8. Fresh ground black pepper

How to make it

  1. Combine grated squash, salt and besan and mix thoroughly - this will be very dry
  2. Cover and refrigerate 1-4 hours - as batter rests, the water will exude from the zucchini creating a thick batter
  3. To cook, heat a large non-stick skillet or griddle over medium heat
  4. Add egg and seasonings to batter and mix very well
  5. Brush skillet/griddle with olive oil and ladel batter into the pan - spread with back of ladel to flatten slightly
  6. Repeat leaving an inch between cakes
  7. When edges of cake begin to firm and start to color (about 2-3 minutes), flip cake over. It should be lightly browned. Adjust heat if necessary.
  8. Cook another two minutes then using the back of the spatula, gently press the cake to check doneness - it should give but not make a fixed indentation - continue cooking until fully cooked inside
  9. Keep warm in oven while cooking remaining pancakes

I love this with fresh summer basil, but you can easily adapt to other flavors. You can also use any cheese you like or leave it out with no problem.

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