Squash fritters made with summer yellow squash and fresh garden chives. A perfect summer side dish to eat with chicken, meat or fish.
My childhood BFF is visiting from Tennessee and she made me squash pancakes the other night with squash from her garden. Today I remade her recipe with fresh chives from my garden, and I added garlic and parmesan cheese and they were delicious. Any fresh herbs would work great in place of the chives.
Summer Squash and Chive Pancakes
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 3 pancakes • Old Points: 3 pts • Points+: 4 pts
Calories: 154.3 • Fat: 3.9 g • Protein: 9.1 g • Carb: 20.9 g • Fiber: 1.8 g Sugar: 2 g Sodium: 541.6 mg
Ingredients:
- 2 cups cooked shredded squash (from 3 1/2 yellow squash)
- 1 egg
- 1 egg white
- 2/3 cup flour
- 1/2 tsp baking powder
- 1 clove garlic, crushed
- 1/3 cup parmesan cheese
- 3 tbsp fresh chopped chives
- 1/2 tsp kosher salt
- pinch fresh cracked pepper
- olive oil spray (I used my Misto
)
Directions:
Add squash to a medium pot and cover with water. Bring to a boil and cover; cook until soft. When soft, drain; add to food processor and pulse a few times until chopped. Add 2 cups of squash to a medium bowl. Combine squash with remaining ingredients except oil and mix well.
Heat a large skillet on medium heat, when hot spray lightly with oil and reduce heat to medium-low. Drop 1/4 cupfuls of 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.
Makes 12 pancakes.
I'm not going to lie...itdoent sound tasty, BUT I love everything on your site so I will try it!
ReplyDeleteDo you put syrup on it??
No no, these are savory. Not sweet, they are basically fritters without the deep fried oil.
ReplyDeleteThese look great! I love your note above about how they're more like fritters - such a different breakfast for me and definitely want to try. Thanks for another great recipe!
ReplyDeletesounds great to me. can't find enough uses for my chives.
ReplyDeleteHmm, these are more if a side dish, I don't think I would have them for breakfast. Perhaps I should have named them fritters.
ReplyDeleteA fantastic idea - I'd love to serve these with our bbq pulled pork, or other grilled veggies. Yum!
ReplyDeleteThese look tasty!!!! I'll have to give them a whirl!
ReplyDeleteI don't have a food processor, could I just shred the raw squash and add it to the batter?
ReplyDeleteWe grew up eating these. They are also good with cauliflower or zucchini or even with chopped bits of squash blossoms. My mother called them patties instead of pancakes.
ReplyDeleteThat really sounds fabulous! I am not a fan of sweet pancakes but this one with squash and Parmesan sounds delicious to me!!
ReplyDeleteI immediately recognized this as a side dish and am anxious to try as I have been avoiding the syrupy breakfast pancakes....too many calories, etc. This, on the other hand, I consider guilt-free since it is full of vegetable goodness! I will probably use King Arthur's Unbleached White Whole Wheat Flour. Thanks, Gina!
ReplyDeleteOh! Thanks so much for the squash recipes - I am overrun with them! Please keep them coming. Can't wait to try these today! I think I will make to go with some sort of sausage and rice dish.
ReplyDeleteOh, I would totally eat these for breakfast (or dinner or as a side dish)!
ReplyDeleteCorliss - I make a type of pancake similar to this with shredded squash (similar to potato pancakes) so I don't see why you couldn't add shredded squash to the batter. It would change the texture a bit but not necessarily in a bad way (at least not in my mind). I wonder if you might have to add a little liquid to the batter.....
Cheryl
Thank you! My husband prefers yellow squash to (green) zucchini, but most summer squash recipes use zucchini. I'm sure I could just sub out, but I appreciate finding a recipe that uses yellow squash.
ReplyDeleteAnd while I recognize that these are savory side dish, I would eat them for breakfast, with a couple of poached eggs. Yum.
Aww I am so glad you posted this. One of my Aunts use to make these all the time. I never got the recipe from her. They were always on the family dinner table and the went FAST!!
ReplyDeleteYes, I suppose you could eat them for breakfast! And yes, you could use zucchini instead. If you use raw zucchini, you probably need to add some liquid. I do have a recipe for zucchini pancakes so you should probably use that recipe instead.
ReplyDeleteSounds great! My grandsons are visiting this week and I got the oldest to eat grilled squash last night, youngest tried but wouldn't eat it. He might like these. Thanks!
ReplyDeleteSavory pancakes are so good, and what a fantastic use for the prolific summer squashes! They look delicious and I can't wait to try these!
ReplyDeleteI love savory pancakes. Yumm, awesome recipe.
ReplyDeleteI have not been able to get past the texture of squash. But this looks amazing! It looks like a solution to my problem, I bet these are delicious!
ReplyDeleteWhat a wonderful use of fresh summer produce. I cannot wait to try these!
ReplyDeleteYUM!
:)
valerie
These sound delicious! Could you grill the yellow squash, then puree it?
ReplyDeletelove your recipes - is there any way to print out your recipes on one page instead of 2 or 3 pages
ReplyDeletewithout the pictures - thanks
Wow, Gina I have booked marked your site for months now and check on it everyday. Your pictures are so fresh and they're exactly the homey and satisfying type of food that I recommend to my clients! (my clients also LOVE your site) I had a previous blog trying to do what you did, but to epic fail. Keep up the amazing work, you're inspirational.
ReplyDelete-Yu
These sound wonderful! Summer squash is such a nice flavour in baking and things like this. Yum!
ReplyDeleteCould I use cauliflower instead of squash? I just bought a ton yesterday! Thank you!
ReplyDeleteJust do a print preview, and look to see which pages the actual recipe is on. X out of that window and then go back to regular print button and choose only that page or pages.
ReplyDeleteThose look delicious! I just got a ton of squash from my dad's garden too! Have you ever tried to freeze them? I was wondering if that would work or if it would mess up the texture.
ReplyDeleteI hope I get squash from my CSA this week so I can make all these yummy recipes!
ReplyDeleteHmm, I don't have summer squash, but I do have tons of zucchini growing the the garden! I'm going to try this out with zucchini and see how it goes!
ReplyDeleteThese look fantastic!! Since I'm gluten free, do you think corn meal would work in place of the flour?
ReplyDeleteThese look super yummy! I bet, if you made them a little thinner, they could be used as kind of a wrap for grilled chicken :)
ReplyDeleteThese look delicious! Kind of similar to the cauliflower fritters (which were great). I'm wondering though, I recently found out that I can no longer have dairy. Can you recommend a good substitute for the parmesan in this recipe? And perhaps ways to substitute for dairy in other recipes in general? Thanks!
ReplyDeleteI made these tonight... oh my yum! Thanks!
ReplyDeleteI have not tried this recipe but made some waffles using bisquick mix and putting shredded zucchini and parmesian cheese along with the rest of the ingredients and they turned out really good... We loved those.. This sounds like it would be good also..
ReplyDeleteMade these last night, and my boyfriend, who isn't really a "foodie" like I am, was ranting and raving about these - they were awesome! I think this would make a fabulous breakfast food as well, although this time, we had it with baked chicken for dinner - thank you!
ReplyDeleteI want to make these for dinner tonight but only I have 2 summer squash. But, I do have some mushrooms. What are the chances these would turn out well with less squash and the addition of mushrooms? Thanks for the recipe :)
ReplyDeleteWaffles, interesting!
ReplyDeleteGlad to hear that Karen!
I'm not sure how this would turn out with mushrooms, you could always use less flour.
I had these with dinner tonight!! They were so amazing!
ReplyDeleteOMG!!! I made these!!! With a few adjustments (used gluten free bisquick (deleted baking soda), didn't have chives, used two cloves of garlic instead of one, and added 1/8 tsp of minced onion flakes, oregano and italian seasoning). I grew up eating "potato patties" from left over mash potatos, so this is what the recipe reminded me of, HOWEVER! these are so amazing they blow those out of the water. I immediately called my mom and told her she had to make these; in addition, my husband and 4 year old son (who was the sous chef) ate LOVED LOVED them! Thank you. Cindy!
ReplyDeleteI'm so glad they went over well :)
ReplyDeleteLove your site!!!!!!!!!!! Has helped being on WW and still being able to be a Foodie!! Thanks so much!
ReplyDeleteQuestion...do you think you could use Butternut squash??
Thanks Bella! I don't see why not, would change the taste but the texture would be the same. I bet that would be good with sage!
ReplyDeleteWe call them squash patties in our TN house :). And they are to die for!!! We do it a little different, but very similar to your recipe. LOVE this variation and can't wait to try these!
ReplyDeleteOh my goodness! Made these today and my daughter and I loved them!! Thanks for all your great recipes!
ReplyDeleteI was excited to see this recipe--and enjoyed it thoroughly as a side to grilled BBQ chicken. Gina, I ran the ingredients through the WW recipe builder and got double the PointsPlus value. Did you already calculate it? My only modification was adding a teaspoon of olive oil. I'm math-challenged so don't take it personal! Thanks!
ReplyDeleteI like the butternut and sage suggestion, that sounds great. I just made these for the third time. The first two times I decided to fill in the bottoms of muffin tins because I had the oven on - they came out great! The second time I ended up with more batter somehow and so I put more batter into each of the 12 muffin tins and it wasn't as good as the first time around. For the third attempt I ran out of squash and used mostly zucchini - I didn't read the comments until afterwards and therefore did not add any additional moisture. I just tasted one and they are good - nice and crunchy. I'd like to serve them as an appetizer with some kind of sauce. I'm thinking sour cream and chives - but if anyone has suggetions I'd love to hear them! Thanks again Gina!
ReplyDeleteBrilliant turning these into muffins!!
ReplyDeleteTo the person who got different results in recipe builder, not sure why. I just checked and got the same results.
ReplyDeleteMade these the past two nights for dinner. They were the best thing that I have made in a long time. A-MAZE-ING! However, my came out pretty soft in the middle. They were still good but I am wondering if I did something wrong or if they are supposed to be that way. Not enough flour? Not squishing them flat enough?
ReplyDeleteI can eat 3 pancakes for well under 200 calories?! I'm IN!
ReplyDeleteThese could also be called blinis if made into smaller appetizer sizes. Top the blinis with sauteed lobster meat, sauteed in a very small amount of butter with fresh garlic and shallots. Then season with some salt and pepper. Serve with a very small dollop of low fat sour cream on the side of the plate (I like to use 0 fat Greek yogurt for 0 points in place of sour cream), then add the sauteed lobster to the top of each blini and serve as an appetizer. 1/2 cup of lobster is 2 points. You only need a few small pieces for each small pancake. I would estimate that the buttered lobster, if only using small pieces per blini would add an extra 2 points, at the very most. With the pancake size reduced to half its size for an appetizer portion, you would have a 3, possibly 4 point appetizer. I know it's a splurge, but for a special occasion it would be fun....and worth it....if you like lobster, like I do! :) You would have to calculate just how much butter and lobster you put on each blini to get exact point count. I am just estimating.....
ReplyDeleteThese were tasty, whatever you call them! We had them with BBQ ribs tonight and they were a great way to use up my summer squash from my garden. My two-year-old, husband, and I all ate them up!
ReplyDeleteI also have tons of summer squash in my garden and this recipe is perfect for using them up. I made these with grilled chicken for dinner tonight and they were really tasty. Thank you for all the great recipes, Gina!
ReplyDeleteI'm making these tomorrow night along with your crockpot santa fe chicken. They look delicious!
ReplyDeleteI made these tonight and they were delicious. I can't wait until I have more squash in the garden.
ReplyDeleteI came home from vacation and had 2 HUGE summer squash's growing in my garden, was so excited to try this recipe. Let me tell you, the first day they are delicious....the 2nd day leftovers are ever MORE delicious, I think the flavors are stronger the second day. I threw a couple in the toaster for lunch, with a tiny bit of butter, YUM!! I had to have more for a snack this afternoon so good!
ReplyDeleteMade these tonight as a side dish for some steaks we threw on the grill. They were incredibly delicious and a massive success. People had me printing out copies of the recipe to take home with them. Thanks for this!
ReplyDeleteI'm so glad they were a success!
ReplyDeleteI would love to make these, but I have a question about the squash. From the pictures, it looks like you use the entire squash - skin and seeds? Also, is there a specific name of the squash that you use (other than summer squash).
ReplyDeleteKay, yellow squash maybe? Yes I used the entire thing, super easy!
ReplyDelete@Gina - Thanks!
ReplyDeleteOh, and thanks for having a "word verification" that I can actually see!!!!!!
just made these for dinner tonight and they were DELICIOUS. i served them with a little smear of low fat sour cream and extra fresh chopped chives on top. thanks for the recipe!
ReplyDeleteUnfortunately, I only have 1 small squash right now...how do you think this would turn out if I add some asparagus to fill in for the missing squash? Thanks!
ReplyDeleteNot sure?
DeleteWould it be reasonable to pre-make the batter (say the evening before), refrigerate it, and then cook the next day? I'm sort of new to cooking and my time management of multiple involved dishes still leaves something to be desired. I was thinking that pre-making the batter could facilitate the process of putting a meal together.
ReplyDeleteThat should be fine!
DeleteJust made these last night and used scallions instead of chives - they were wonderful! My 2 boys who absolutely HATE vegetables gobbled down 1 each - wonderful recipe!
ReplyDeleteShelby (seashelchick@yahoo.com)
Just wondering if you've ever made these with zucchini squash. We have it growing in our garden right now and I'm always looking for things to put it in. It just has such a high water content that I wasn't sure if it would work as well as yellow squash or not. These look tasty! Thank you!
ReplyDeleteThanks for all your wonderful recipes! I found your blog through pinterest and have been addicted to it ever since. I've made many of your recipes already (zucchini casserole just came out of the oven) and everything is wonderful.
ReplyDeleteI'm trying to eat healthier and limit sugars and carbs. These sound so tasty and I would definitely have them for breakfast too! I'm trying to get away from eating all the sugary sweet junk for breakfasts. Veggies are so much better for you!
Made these tonight, they were REALLY good!
ReplyDeleteOh, I wanted to like these SO badly. I'm cursed with a little kid's palate and have been trying to branch out from corn, green beans and potatoes so I made these to ease myself into yellow squash. And actually, the flavor wasn't bad at all. I'd even go so far as to say it tasted good. I just couldn't get past the texture. They were SO wet and mushy inside that as soon as I took a bite my gag reflex kicked in. Admittedly I do have a problem with textures so a normal person probably wouldn't find it an issue. I made it for dinner when my sister and her boyfriend came over and they really liked it, and my husband enjoyed the leftovers, so I'm sure it was just my problem. As a test, I even cooked the last batch for a whole 30 minutes (they didn't burn on my electric skillet) and stuff STILL oozed out when I pressed on it with a spatula. I just couldn't do it. So to anyone who is as sensitive to texture as I am, be warned that these are really wet and gloppy no matter how long you cook them. But I do thank you, Gina, for posting the recipe in the first place and making me want to try yellow squash at all! Since I'm pretty sure I liked the flavor, I can try other methods of cooking it. This one just didn't work for me. Sorry!
ReplyDeleteThis sound great! I understood they were kind of like fritters but maybe you should indeed add a /fritters to the name so there are no misunderstandings. I've been looking for a recipe for fritters cooked like they were pancakes for a while, but I've never seen yellow squash here in Portugal... maybe zucchini would work?
ReplyDeleteLoved these and they were even better the next day. As mentioned by others, the inside was still soft but don't be fooled, even my husband ate them up. Next time, I'll add a touch of low fat sour cream
ReplyDeleteYikes, I'm out of eggs. Any suggestion on a substitution so we can try this tonight?
ReplyDelete