A great way to use fresh zucchini and yellow squash from the garden. Using a food processor or vegetable grater, you can easily make these squash pancakes.
Prep Time: 30 minutes prep time
Cook Time: 8 minutes a batch
Total Time: 1 hour
Yield: 2 dozen pancakes
Source: No just me
Ingredients:
- 1 large zucchini (approx 12 in)
- 1 large squash (or just use 2 zucchini)
- 1 medium onion, cut in quarters
- salt
- 2 eggs
- 2/3 cup flour
- 1 tsp baking powder
- oil for frying
Steps:
- Cut ends off of zucchini and squash. Slice lengthwise in half, then lengthwise in half again. Cut onion into quarters.
- Use grater blade for food processor and grate alternating zucchini squash and onion.
- Empty contents of processor into strainer over a bowl. Continue processing until all is grated.
- Salt lightly. Press a plate down on contents in strainer. Drain liquid.
- Let sit for 10 minutes then stir and press again in strainer. At this point you can refrigerate until you are ready to use.
- Remove from fridge and press out liquid again.
- Empty and rinse out bowl. Turn strainer over and put the grated zucchini into the bowl.
- Add eggs, flour, and baking powder. Mix well.
- Heat oil in pan and dip out about 1/4 cup of batter. Flatten batter out with the back of spoon.
- Cook on med/high heat for at least 4 minutes before checking the under side. Flip over and cook until browned.
- Drain on paper towels and salt if needed.
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Donna
Gold Post Medal for All Time! 555 Posts August 15, 20170 found this helpful
Absolutely yummy! ;-)
August 15, 20170 found this helpful
I'm 70 years old and have made these pancakes for 50 years. They're so delicious, even my son asked for the recipe when he got married and moved out of state.
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