We made our squash pancakes again for dinner, applying some of the lessons we learned last time. It was a lot cooler tonight, no air conditioners today.
We grated the squash into thinner slices, added two eggs, grated some romano cheese, and I added two tablespoons of flour for the body.
We also added some herbs from our herb garden; I’m not sure which, basil, I think, plus salt and pepper.
There was much more flavor, and the body of the cakes held together, which made it easier to brown both sides and have an actual pancake.
We were pleased with the results, we’ve got it nailed down now, and our garden has lots of squash so squash pancakes will be on the dinner list.
The flavor was much better; we might add some more cheese next time.
I cooked each side for 4 minutes on the stovetop pan at a pretty high temperature.
We had fresh corn from a farmer’s market along with the squash, a delightful country dinner, also tomatoes from our vegetable garden.
Your tomatoes are delightful.
Next time, try a lower temperature for cooked through crispiness
Also, corn fritters are extra delicious-same basic recipe plus whatever extra flavors you enjoy
corn, jalapeno, & cilantro with jack cheese and sour cream for dipping
corn & basil with fresh tomatoes on top
corn & zucchini with lemon and parmesan
corn & shrimp with lime
Mmmmm! I make zucchini fritters with lots of fresh parsley/some fresh basil, of course Italian cheese, like parm, parm Romano, whatever you have, I sometimes use asiago, I do a little panko, still use some flour because you need to bind the cake and being squash is so watery, I squeeze it with paper towels, a little salt because of the cheese, pepper and was frying in olive oil, but use grapeseed instead. Olive oil can become acrid. Of course eggs, but as you said when you keep making them, you perfect them. I also use nut crumbs. Just had a light bulb moment wonder if pignoli nuts would be good! I love pignoli nuts. Then with that I will make a tomato salad again, fresh parsley, basil, olive oil, salt/pepper, pinch of crushed red pepper, sometimes I add cucumbers, celery leaves. Yum! I bet you have had tabouleh with the wonderful bulgur wheat. Another great accompaniment to the squash cakes. If it wasn’t so late, I’d start cooking right now!!! Thanks for sharing your cakes. Oh, I have added fresh ricotta into the batter if I have it in the house. Okay, wrote a novel. Take care, love all that you and Maria do! Love ya both and of course the animals.
Are you using plain summer squash? We have to try this!
Yup
I make these with feta and lots of copped fresh mint