Yellow Squash & Potato Pancakes Recipe

Ok, so the photo might look like it came from a faded menu but these are really good. They take about 30 minutes from start to table and can be a meal in themselves or used as a side dish.

Ingredients:

1 medium baking potato or 2-3 Yukon Gold potatoes

1 8"-9" yellow squash, zucchini or crook-neck are good

1 small onion

1 egg

3 Tbsp flour (whole wheat preferred)

Pepper

Garlic Powder

Salt (or salt substitute)

Oil or vegetable spray (PAM)

 

Putting it together:

Grate potato, squash and onion into a bowl. You can use a hand grater or a food processor. I like to use a mix of fine and coarse grated veggies.

Add egg, flour and seasonings (to taste). Mix well.

Heat oil, we prefer a blend of canola and olive oil, or vegetable spray in a frying pan or on a griddle using a medium high temperature. Place  serving spoon sized dollops of the mixture onto the pan and flatten. Brown the pancakes on each side until heated through. About 4-5 minutes or so per side Place on a paper towel to remove any oil if used.

Serve:

Tasty on their own, but you can add additional salt and pepper, sugar, parmesan cheese (we like that) applesauce or sour cream to taste.

Makes about  7 - 9 4"-5" pancakes.