Summer Squash Griddle Cakes

August 4, 2006

Summer Squash Griddle Cakes

(Heidi DeCosmo, TCSA)

2 cups unpeeled, shredded zucchini (2 medium), excess moisture squeezed out once shredded

½ cup finely chopped onion
1 teaspoon Old Bay seasoning
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon parsley
1 teaspoon baking powder
1 egg, slightly beaten
¼ cup milk
1/3 cup all-purpose flour
Vegetable oil for frying

Combine the shredded squash, onion, Old Bay seasoning, salt, pepper, parsley, and baking powder, and let the mixture rest for 15 minutes. In a small bowl, beat together the egg, milk, and flour. Pour over zucchini and mix: the result should be the consistency of pancake batter. Add a little more milk or flour if the batter seems too runny or too stiff.

Pour ¼-inch of oil in the bottom of a heavy skillet and heat over medium-high heat. Drop the batter by the tablespoon into the hot oil and fry until the cakes are golden on each side. Drain on paper towels and serve.

One Response to “Summer Squash Griddle Cakes”

  1. Nicole Baugh Says:

    I’ve made a very similar recipe (no milk, slightly less onion, shape into patties and dredge in flour rather than stirring it in) that’s a decent vegetarian substitute for crab cakes. Since the dough’s a little stiffer, you can bake them, so they’re a little lower in fat. Fried tastes better, though :)

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