How To Make Summer Squash and Chive Pancakes
These chive pancakes made altogether with yellow squash, fresh chives, eggs, and Parmesan cheese are perfect for a side dish on a summer day!
Add the squash to a medium pot and cover with water.
Bring to a boil and cover. Cook until soft.
When soft, drain, then add to a food processor and pulse for a few times until chopped.
Add 2 cups of squash to a medium bowl.
Combine the squash with the remaining ingredients except for the oil and mix well.
Heat a large skillet on medium heat. When hot, spray lightly with oil and reduce the heat to medium-low.
Drop ¼ cupful of the batter, slightly flattening them with the back of a spoon, and cook a few minutes or until golden.
Turn and cook the other side until golden.
Set aside and repeat with the remaining batter.
- Calories: 214.05kcal
- Fat: 9.04g
- Saturated Fat: 3.05g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.64g
- Polyunsaturated Fat: 0.88g
- Carbohydrates: 24.45g
- Fiber: 1.78g
- Sugar: 0.29g
- Protein: 9.37g
- Cholesterol: 48.42mg
- Sodium: 300.08mg
- Calcium: 227.00mg
- Potassium: 317.09mg
- Iron: 1.21mg
- Vitamin A: 60.46µg
- Vitamin C: 9.24mg
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