Monday, September 23, 2013
Zucchinis and yellow squashes are expensive here. They used to be even more expensive, but now gone to RM6/kg. But when I saw them this time, they were on offer for RM2/kg. Yeah! I got myself about 1.2kg of yellow squashes and used 1kg to make these.
My brother, sis in law, baby Arianna and mother came visiting on a gloomy Saturday afternoon and dear brother was hungry. He asked me to cook him something savoury as he knew I usually make something sweet to anticipate their arrival. True enough, I had Avocado Milk Pound Cake in the kitchen.
So, what else can I serve them? Squash pancakes :) I have wanted to make these with those squashes that has been sitting in the fridge for more than a week. Initially I planned to make just some just in case hubby won’t eat, but now that I have guests, I’ll use up almost all of my squashes. Good!
And they smell like hash browns when I was frying them. Better still.
Summer Squash Pancakes
Adapted from: Weekly Greens
Makes 18 pieces of 3 inch pancakes
1kg yellow squash
1 .5 tsp salt
1 cup chopped spring onions
2 cloves garlic, grated
2 large eggs
4 tbsp flour
Good dash of ground oregano
2 Tbsp grated parmesan
Salt and pepper to taste
Olive oil for frying
Sour cream or plain yogurt for serving.
1. Finely julienne squash. Put salt in and gently toss the squash. Let the squash sit for 15 minutes and it will wilt and release its juice. Drain the juice away and squeeze the squash dry.
2. Mix squash with chopped spring onions, grated garlic, eggs, flour, oregano, cheese and season with salt and pepper.
3. Heat a pan and put in olive oil. Drop tablespoons of the squash mixture and fry until both sides are golden.
4. Serve squash pancakes with sour cream or if you’re a miser like me, plain yogurt and top with chopped spring onions for garnish.