Perfect for any summer or fall menu, enjoy these crispy veggie pancakes that are impressive and simple to make. can you a perfect summer side dish to eat with chicken, meat or fish.
How to make squash and chive pancakes recipes
Add squash to a medium pot and cover with water.cook until soft.
When soft, drain; add to the food processor and pulse a few times until chopped.
Add squash to a medium bowl. Combine squash with remaining ingredients except for oil and mix well.
Heat a large skillet on medium heat, when hot spray lightly with oil and reduce heat to medium-low.
Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook until golden on each side, approximately 2-3 minutes per side. repeat with the remaining batter.
Transfer cooked pancakes to a paper towel to drain excess oil.
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squash and chive pancakes
- skillet
Equipment
- skillet
Ingredients
- 2 cups cooked shredded squash
- 2 egg
- 2/3 cup flour
- 1/2 tsp baking powder
- 1 clove garlic crushed
- 1/4 cup parmesan cheese
- 3 tbsp fresh chopped chives
- 1/2 tsp kosher salt
- fresh cracked pepper
Instructions
- Add squash to a medium pot and cover with water.cook until soft.
- When soft, drain; add to the food processor and pulse a few times until chopped.
- Add squash to a medium bowl. Combine squash with remaining ingredients except for oil and mix well.
- Heat a large skillet on medium heat, when hot spray lightly with oil and reduce heat to medium-low.
- Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook until golden on each side, approximately 2-3 minutes per side. repeat with the remaining batter.
- Transfer cooked pancakes to a paper towel to drain excess oil.
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