Thursday, June 25th, 2015
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
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.