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Categories:
yellow squash scallions jalapeno egg all-purpose baking powder kosher salt pepper canola oil lemon wedges
Viewed: 20 - Published at: 4 years agoIngredients
- 2 medium yellow squash, grated on the medium holes of a box grater and squeezed dry
- 2 scallions, thinly sliced
- 1 jalapeno, thinly sliced
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- Kosher salt
- Pepper
- 6 tablespoons canola oil
- Lemon wedges and sour cream, for serving
Method
- In a medium bowl, combine the squash with the scallions, jalapeno, egg, flour and baking powder and season with salt and pepper.
- Mix gently just to combine.
- In a large nonstick skillet, heat 2 tablespoons of the oil.
- Spoon 3 heaping 1/3-cup mounds of the batter into the skillet and press lightly to flatten them.
- Cook over moderate heat until golden, about 3 minutes.
- Flip the pancakes, add 1 tablespoon of the oil and cook until golden and crisp, 2 minutes longer.
- Drain on paper towels.
- Repeat with the remaining oil and batter.
- Serve the pancakes hot with lemon wedges and sour cream.
