squash and chive pancakes
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.
- 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
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.
Calories: 166kcal | Carbohydrates: 25g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 426mg | Potassium: 362mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7707IU | Vitamin C: 16mg | Calcium: 150mg | Iron: 2mg