Saturday, July 30, 2011

Too Good Not to Share

If it's true you are what you eat than my family will soon be summer squash. The zucchini and yellow squash have litterally taken over the garden. I had to cut a bunch back from covering my tomatoes and lettuce. While a lot of the branches are only producing flowers (which supposedly are delicious to eat too) we have a good amount of actual fruit (yes it's a fruit not a vegetable).

I have a lot of good green zucchini recipes - just last night I went crazy and made deep fried breaded zucchini and some yummy chocolate zucchini muffins. But I don't really have that many yellow squash recipes. So this morning I tried to look some up online. Then I said "the heck with it" and just made up my own. And let me tell you it's AMAZING.

Summer Squash and Potato Pancakes:

Ingredients:
1 medium squash shredded (don't peel)
1 medium potato shredded (you can peel but I didn't)
1 egg, beaten
1/3 c finely shredded cheese
chopped up green onion - maybe two tablespoons, I just did one stalk
salt, pepper, garlic

After shredding the potato and squash put them either in a clean dish towel or a fine mesh strainer and squeeze out as much water as possible. Mix everything together.

Heat a non-stick pan with some oil - use a good amount so it wont stick and so you'll get a nice brown - and spoon piles of the mixture in. Flatten slightly with your spatula, once they start to brown flip them and brown the other side. Place them on a cookie sheet and bake for 10 minutes at 400 degree. You can probably skip the baking and just cook them longer in the pan but I had bacon cooking in the oven so it was just easier to keep them warm that way.



Bon Appetit

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