Summer squash Pancakes
I've started to get piles and piles of summer squash from my CSA. I've plans for ratatouille- pixar style, but that won't use up nearly enough of the vegetables. Lucikly other people have the same problem and so I got a fun recipe to try from my wine tasting newsletter- WineAdvisor
I might try a sweet version also depending on how this turns out. But it seems a great way to include more fiber and veg in the diet.
3 to 6 small to medium yellow summer squash or zucchini (courgettes) or a combination, enough to make about 2 cups (480g) when grated
1/2 medium sweet yellow or white onion, 1/2 cup grated
1 egg
4 level tablespoons (60g) all-purpose flour
4 level tablespoons cornmeal
1/2 teaspoon (3g) sea salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
1/2 teaspoon cumin
1/2 teaspoon Madras curry powder
1-2 large cloves garlic
2 tablespoons olive oil
PROCEDURE:
1. Peel the slightly hard outer skin from the summer squash if you wish. Zucchini shouldn't require peeling. Using the large hole side of a box grater or equivalent, grate all the squash into a large strainer or colander lined with a cloth dish towel. When it's all grated, lift the towel by the corners and close it at the top like an old-fashioned hobo's sack holding the goods; twist tightly until you've squeezed out as much of the liquid as you can. Put the dried grated vegetables into a large bowl.
2. Peel and grate the onion and add the grated onion to the grated squash. Stir in the egg, then the flour and cornmeal, and finally the salt, pepper and spices. (The cumin and curry are optional, but I like them and think they add a little flavor excitement to the finished dish.)
3. Peel and smash the garlic cloves and put them and the olive oil in a large, flat skillet (I like to use nonstick for pancakes). Place over high heat until the garlic sizzles.
4. Drop heaping tablespoons of the squash batter into the pan, gently nudging them into neat round shapes if you're obsessive. Reduce heat to medium-high and cook them on one side for about two minutes or until browned (the cakes should break loose from the pan and slide around freely when they reach this point); flip them carefully and cook the other side for about two minutes. If you need to cook them in batches, keep the finished pancakes on plates in a warm oven.
5. Serve immediately, as a vegetable side dish or, if you like, as the centerpiece for a light vegetarian summer dinner with fresh sliced tomatoes, fresh slaw, and crusty bread or rolls.