For those of you that have a backyard garden, you may have tried growing yellow squash. If so you know they go crazy in the summer months. Then you struggle for weeks trying to figure out what to do with them. Well here is one solution that I grew up enjoying.
These savory little cakes are a great side dish for dinner or even a different take on a pancake for breakfast. It a pretty good substitute a butter and syrup covered pancake.
Ingredients:
- 2 cups cooked shredded squash (from 3 1/2 yellow squash)
- 1 egg
- 1 egg white
- 2/3 cup flour
- 1/2 tsp baking powder
- 1 clove garlic, chopped
- 1/3 cup parmesan cheese
- 3 tbsp fresh chopped chives
- 1/2 tsp kosher salt
- pinch fresh cracked pepper
- olive oil spray
Directions:
Add squash to a medium pot and cover with water. Bring to a boil and cover; cook until soft. When soft, drain; add to food processor and pulse a few times until chopped. Add 2 cups of squash to a medium bowl. Combine squash with remaining ingredients except oil and mix well.
Heat a large skillet on medium heat, when hot spray lightly with oil and reduce heat to medium-low. Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook a few minutes or until golden. Turn and cook the other side until golden. Set aside and repeat with the remaining batter.
The only modification I made to this recipe was I used two whole eggs and used a little butter and a non stick pan, not oil olive spray. I might try adding some cayenne for a kick.
I like serving it with ketchup and hot sauce.
Give it a try. These are some tasty cakes.
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