It’s always a race to use up all my CSA produce before we go on vacation. Here’s a nice little lunch that saved a zucchini and a pattypan squash from certain doom. These summer squash latkes are light and tasty, and you can customize them with whatever herbs you have within reach. Fresh cilantro with jalapeño. Basil. Oregano. Thyme. Fry these little pancakes until crispy and top with a dollop of Greek yogurt. Delicious!
Summer Squash Latkes
2 medium summer squash
2 scallions, thinly sliced
1 jalapeño, thinly sliced (optional)
1 large egg, beaten
1/2 cup all-purpose flour
2 tsp. baking powder
4 Tbsp. vegetable oil
Greek yogurt, for serving
Grate the squash with the large holes of a box grater. Wrap the shredded squash in a clean kitchen towel and squeeze it dry.
In a medium bowl, combine the squash with the scallions, jalapeño, egg, flour, and baking powder. Season with salt and pepper. Mix gently just until combined.
In a large nonstick skillet, heat 2 tablespoons of the oil until shimmery hot. Spoon 1/3-cup mounds of batter onto the hot pan and press lightly to flatten. Cook over medium heat until golden, about 4 minutes. Flip them and cook 3 minutes more until golden and crisp. Drain on paper towels. Repeat with remaining batter, adding oil as necessary. Serve with a dollop of Greek yogurt. Makes six.
Source: Adapted from Food & Wine