Summer Squash Pancakes

22 October

6 squash, trimmed
Β½ yellow onion
Β½ teaspoon sea salt
1 egg, lightly beaten
2 cloves garlic, minced
1 tablespoon flour of choice
1 tablespoon chopped fresh marjoram, of herb of choice
Β½ teaspoon freshly ground black pepper
1-2 tablespoons oil

1. Shred the squash in a food processor, then the onion. In a bowl, toss the shredded squash with the salt and let stand for 5 minutes. Using your hands, squeeze the squash to remove excess liquid. Add the onion, egg, garlic, flour, herbs, and pepper to the squash. Mix well.
2. Pour about 1 tablespoon of oil into the bottom of a large frying pan to form a thin film, and place over medium-high heat. When the pan is hot, working in batches drop the squash mixture, using heaping tablespoons for each pancake. Using the back of a spoon, press on the top of each spoonful to form a pancake about a scant Β½-inch thick. Fry until golden brown on the underside, 3-4 minutes. Turn and continue to fry until golden brown on the second side, 3-4 minutes longer. Transfer to a warm platter and keep warm. Repeat until all the squash mixture is used, adding more oil to the pan as needed.

Makes about 12 pancakes

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