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Summer Squash Pancakes with Creamy Goat Cheese Dressing
Garden fresh summer squash pancakes topped with a blissful creamy goat cheese dressing that's both tangy and sweet. Perfect for breakfast, brunch or "brinner"!
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
10
small pancakes
Calories
151
kcal
Author
Rachel Gurk
Ingredients
Pancakes
1
cup
shredded summer squash or zucchini, lightly packed (about 1 ½ medium sized squash, or 8 oz.)
1
tablespoon
finely chopped shallots
1
large egg, beaten
3-4
tablespoons
flour
1/2
teaspoon
baking powder
1/2
teaspoon
kosher salt
1/2
teaspoon
fresh cracked pepper
1/2
teaspoon
Italian seasoning
Vegetable oil
Dressing
2
ounces
fresh creamy goat cheese
1
tablespoon
honey
1
tablespoon
olive oil
1
tablespoon
water
1
teaspoon
champagne vinegar
1/2
teaspoon
lemon zest
Salt and pepper to taste
Instructions
Pancakes
Using a food processor or box grater, shred your squash. Add squash to a medium-sized bowl and add shallots, egg, flour, baking powder and spices.
Heat vegetable oil over medium heat and drop batter into oil (about 2 tablespoons) and fry until crispy on both sides.
Top with goat cheese dressing and serve with salad and hot capicola.
Dressing
In a blender combine all ingredients and blend until creamy.
Notes
If you notice the batter start to get runny, just add a little more flour. The longer the batter sits the more water the squash will give off.
Nutrition
Serving:
2
pancakes
|
Calories:
151
kcal
|
Carbohydrates:
13
g
|
Protein:
5
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
6
g
|
Cholesterol:
42
mg
|
Sodium:
388
mg
|
Fiber:
2
g
|
Sugar:
6
g