Summer Squash Pancakes

Even as fall sets in, our patty pan squash plant has continued to produce. This will probably my last summer squash recipe of the season. I like winter squash, too, so maybe we'll head there next. These squash pancakes are basically a variant of the potato pancake concept. As summer squash are less sturdy and starchy than potatoes, they are a lot more delicate in texture. They are an easy and tasty side dish and a great way to use up squash in a more interesting way than just roasting them.

Grating the squash opens up new possibilities, like the frittata I made last month. It's important to squeeze the water out, or you won't be able to form cohesive pancakes. I did the same with the onion. The white patty pans we had worked well, but you could definitely use yellow or zucchini squash, as well. Egg and panko bind everything together. This recipe will make about 9 pancakes. Serve with a condiment of your choice. We used sour cream, but you couldn't go wrong with Japanese mayo, either. I rounded out the meal with pan-roasted chicken thighs with a quick pan sauce. 

Ingredients

• 1 1/2 lb. summer squash (about 2 4-5 inch patty pans)
• 1/2 onion
• 2 large eggs
• 1/4 cup panko
• 1 tsp. kosher salt
• 1/4 tsp. black pepper
• Olive oil

Instructions

Cut the squash in half and remove stems and flowers. If there are large seeds, remove them. 

Grate the squash using the large holes of a grater. In batches, wrap in a dish towel and squeeze out water. Grate the onion and squeeze out water in the same way. 

Combine the grated squash with the eggs, panko, salt, and pepper in a bowl. Use hands to mix thoroughly. 

Heat some olive oil over medium heat in a cast iron skillet. Take 1/4 cup of the squash mixture at a time, form into a patty, and drop into the pan. Use hands to gently press into a pancake. In a 10 inch skillet, I did 3 pancakes at a time. 

As the pancakes cook, gently shake the pan to release. Rotate for even browning. Once the bottoms are set and browned to your liking, use a thin metal spatula to flip them over. Cook until the other side is browned. Add a little more oil between batches as necessary.