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Chef Mo

Squash potato pancakes

Here’s what to do with all that goddam Summer Squash! Well, I have a garden and I planted squash and zucchini. Now I have the stuff coming out of my ears! (Corn is later, hehe) My girl doesn’t particularly like squash, but she loves these with a little red chile and cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Appetizer, Reciples I pretty much invented, Side Dish
Ingredients Method

Ingredients
  

  • 6 summer squash (3-4 pounds)
  • 1 lb potatoes (1-2 medium to large reds)
  • 2 eggs beaten
  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup milk
  • 1/4 cup water
  • 1 tbsp garlic powder
  • oil for frying

Method
 

  1. Shred or grate squash and potatoes and place in a colander, pressing down occasionally to remove liquid.
  2. In a plastic or glass bowl, Beat together the remaining ingredients. It should be a thin batter.
  3. Once most of the liquid has been pressed out of the vegetables, mix them into the batter.
  4. Heat a skillet over med-high heat and add about 1/4 inch of oil.
  5. Form rough ovals with your hands, squeezing some of the batter out and place in pan.
  6. Press down with a spatula and cook about 4-5 minutes per side until brown and cooked through.
  7. You may need to add a bit more oil for each batch.