Ah, the joys of summer! There’s something about the vibrant yellow of squash that just screams sunshine and warmth. These crispy summer squash and chive pancakes are a delightful way to savor the season, whether you’re basking in the sun or reminiscing about those long, lazy days. The chives add a whisper of oniony goodness, making every bite a little celebration of summer’s bounty.
Steps
- Place the squash in a medium-sized pot, cover it with water, and bring it to a boil. Cover the pot and cook until the squash is tender. Once soft, drain the water and add the squash to a food processor, pulsing a few times to chop it.
- Measure out 2 cups of the chopped squash and place it in a medium bowl. Mix the squash with the remaining ingredients, except for the oil, ensuring everything is well combined.
- Preheat a large skillet over medium heat and lightly spray it with oil. Lower the heat to medium-low, scoop 1/4 cup portions of the batter onto the skillet, and gently flatten each with the back of a spoon.
- Cook the batter for a few minutes until the pancakes are golden on one side. Flip them over and continue cooking until the other side is golden as well. Set them aside and repeat with the remaining batter.
Ingredients
- 2 cups of cooked summer yellow squash
- Fresh chives, to taste
- Garlic, to taste
- Parmesan cheese, to taste
- Oil for cooking
Nutritional Values
Calories: 617.2 kcal | Carbohydrates: 83.6 g | Protein: 36.4 g | Fat: 15.6 g | Sodium: 2166.4 mg | Fiber: 7.2 g | Sugar: 8 g
FAQ
- Can I use different herbs instead of chives in this recipe?
- Absolutely! You can substitute chives with any fresh herbs you prefer or have on hand. Herbs like parsley, basil, or dill could work wonderfully.
- Is it necessary to boil the squash before making the pancakes?
- Yes, boiling the squash until it’s soft is an important step. It ensures that the squash is tender and easy to combine with the other ingredients, resulting in a smooth batter.
- Can these pancakes be made ahead of time?
- Yes, you can prepare the batter ahead of time and refrigerate it until you’re ready to cook. Alternatively, you can make the pancakes and store them in the refrigerator, then reheat them in a skillet or oven before serving.
- What type of squash is best for this recipe?
- Yellow summer squash is recommended, but you can experiment with other types of squash if you like. Just ensure that the squash is cooked until soft before using it in the recipe.
- How should I serve these squash pancakes?
- These pancakes make a tasty side dish and pair well with chicken, meat, or fish. You can also enjoy them on their own for a light meal or snack.
Tips
- For added flavor, experiment with different fresh herbs if you don’t have chives on hand. Options like basil, thyme, or dill can complement the squash beautifully.
- Ensure the squash is well-drained after boiling to prevent the batter from becoming too watery, which can affect the texture of the pancakes.
- When cooking the pancakes, maintain a medium-low heat to achieve a golden brown finish without burning the exterior before the inside cooks through.
- Use a food processor to achieve a consistent texture for the squash, which will help the pancakes bind together more effectively.
Equipment
- Food processor
- Large skillet
