Wondering how to use that excess of summer squash? Here is a great idea. Put grated squash into potato pancakes. Here’s how I do it.
RECIPE
2 eggs
1/4 C all purpose flour
!/2 to 1 tsp salt
1/2 tsp paprika
1 1/2 to 2 C grated summer squash such as zucchini or yellow squash
1 1/2 to 2 C grated potatoes such as Russet
butter and /or bacon fat for the skillet
sour cream
2-3 T capers
4 oz lox or smoked salmon
Mix eggs, flour, salt, and paprika together in a mixing bowl/ Grate the squash and potatoes using a box grater, and mix grated vegetables into the egg-flour mixture. Heat butter and/or bacon fat in a skillet over medium heat. Fry until first side is crispy and brown. Flip pancakes and cook until second side is crispy and brown. Put onto serving plates and garnish with sour cream, capers, and lox. Serves 2-3
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I used about half of that Cocozelle squash in the photo. You can use all summer squash to make pancakes, but they come out too soft with no structural integrity. Use 50:50 squash and potato for best results. You can vary the spices or add herbs. For example, add chives. Or use smoked paprika. or Louisiana hot sauce, or Herbs de Provence. Use your imagination and make this recipe your own.
