Scrumptious Squash Pancakes

They’re just like potato pancakes but without the potato.

Grate 2 medium yellow squash and squeeze as much water out of them as possible. Combine with 2 scallions chopped and a two packed tablespoons of chopped sweet red bell pepper and 1 large egg beaten. Season with some kosher salt and pepper. Add 2 tsp of baking soda to 1/2 cup of all-purpose flour. Sprinkle the flour and baking soda over the squash mixture and combine all ingredients gently.

Heat a couple of tablespoons of oil in a heavy skillet. Form patties a little more than a 1/3 cup each and carefully place in the skillet, flatten and cook over moderate heat until golden brown, about 3 minutes. Turn and cook another 2 to 3 minutes, adding oil as needed. Drain on a paper towel and repeat with remaining batter. Serve with some greek yogurt or sour cream. I eat these with some lettuce from our garden and drizzled some salad dressing over the pancakes

NOTES:
You can use zucchini instead of yellow squash but the color may look somewhat strange.
Substitute a variety of hot pepper for the red bell pepper for a spicier pancake.
The more water you can squeeze out of the grated squash the crisper the pancakes will be. Using a wetter squash batter creates a pancake that is plumper and less crisp.

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