Crispy Summer Squash Pancakes
Kay Chun makes her delicate, lightly spicy latkes with grated summer squash instead of potatoes.
Nutrition Information
- Calories: 265 kcal
- Carbohydrates: 11g
- Protein: 30g
- Potassium: 652mg
- Fiber: 3g
- Sugar: 11g
Ingredients:
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2 medium yellow squash, grated on the medium holes of a box grater and squeezed dry
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2 scallions, thinly sliced
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1 jalapeño, thinly sliced
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1 large egg, beaten
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1/2 cup all-purpose flour
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2 teaspoons baking powder
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Kosher salt
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Pepper
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6 tablespoons canola oil
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Lemon wedges and sour cream, for serving
Instructions:
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In a medium bowl, combine the squash with the scallions, jalapeño, egg, flour and baking powder and season with salt and pepper. Mix gently just to combine.
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In a large nonstick skillet, heat 2 tablespoons of the oil. Spoon 3 heaping 1/3-cup mounds of the batter into the skillet and press lightly to flatten them. Cook over moderate heat until golden, about 3 minutes. Flip the pancakes, add 1 tablespoon of the oil and cook until golden and crisp, 2 minutes longer. Drain on paper towels. Repeat with the remaining oil and batter. Serve the pancakes hot with lemon wedges and sour cream.
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