Yellow squash are plentiful this time of year, so they are frequent additions to our summertime suppers. I have tried many different recipes to add some variety. I found this recipe in our little country church cookbook. The ingredients are all something we have in our pantry, the squash were plentiful, and the recipe was simple and simply delicious.
When our boys were younger, I called them "Summer Pancakes" so they sounded a bit more enticing to them. They are grown with families of their own, but I'm still making "Summer Pancakes" and think back of those days when they were at the table with us.
When bubbles start to appear on the top, flip the fritter and flatten it slightly to brown it on both sides.
| Servings: | 4 |
| Time: | 10-15 Minutes Preparation Time About 10 until browned on both sides Minutes Cooking Time |
Source: Fairview UMC Cookbook
By Sandy from Elon, NC
We absolutely love squash! I am always looking for another way to serve it too. I will definitely try this recipe. Thanks for sharing it with us!
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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.
Use up your zucchini with this delicious recipe. I halved the recipe but will double it next time! I made my own Old Bay Seasoning
