Summer Squash and Chive Pancakes

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

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.

Print WW Personal Points
4.67 from 6 votes
Did you make this recipe?

Summer Squash and Chive Pancakes

154.3 Cals 9.1 Protein 20.9 Carbs 3.9 Fats
Yield: 4 servings
COURSE: Side Dish
CUISINE: American

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

Instructions

  • 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.

Notes

Makes 12 pancakes.

Nutrition

Serving: 3pancakes, Calories: 154.3kcal, Carbohydrates: 20.9g, Protein: 9.1g, Fat: 3.9g, Sodium: 541.6mg, Fiber: 1.8g, Sugar: 2g
WW Points Plus: 4
Keywords: Vegetarian Meals

Leave a Reply

Your email address will not be published.

Rate this Recipe:




106 comments

  1. I grated 2 c of summer squash, then cooked it. Drained and pulsed in food processor – and I only had about 1/2 c. Is that right or is the 2 c after cooking? I put my cooked squash in the fridge to add to more if I need it – I had to wait until the weekend to pick more…

    Thank you!

  2. This may seem like a silly question but do you bake them first, then boil and then leave the skins on when you puree?

    Thank you!

    • There is no baking. Boil until soft then puree with skins on. You can find this in the directions if you scroll down a bit more.

  3. Does anyone have a clue about the total squash weight?  I have some, ahem, baseball bat squashes that were hiding.  I would like to use them without the bigger seeds.  If this works out, I could save some cooked squash in the freezer for this winter.  I like the idea of eating them with a poached or fried egg too!

    • Well, I used a monster yellow squash from the garden, cooked it as directed, drained it, puréed it and drained it again.  I think because it was such a monster, there was more water in it.  I almost got three cups from that one squash.  Because I have a ton of squash, I think I am going to process some more and freeze it in two cup quantities so I can make these this winter.  I just wonder if scallions would taste as good as the chives.  I also assumed that the garlic should be minced.

  4. I made this today with zucchini and cauliflower rice that I microwaved for 10 minuttes and then drained and squeezed a bit.
    Really really good recipe.

  5. Ooopps, I forgot to mention I substituted young zucchini instead of the yellow crook neck squash. Worked great!

  6. I made the recipe as written, except I didn’t cook the zucchini (I chunked it, then pulvarized it in the Vitamixer). Hopefully this did not change the fiber content. They turned out a beautiful green and were delicious and filling. I added a dot of sour cream to each (less than a teaspoon total). I would make again, however, my husband got the syrup out and was disappointed!

    • Glad you enjoyed it Colleen, however it really isn’t the kind of pancake you’d use syrup on. Tell your hubby to try it again!:)

  7. Made these tonight with fresh squash from our garden. Did not have chives so substituted fresh basil instead. They were delish! Husband and son loved them too!

  8. Let me start by saying I am a HUGE Skinnytaste fan and I have made dozens of your recipes which have become staples in my house. I love your cookbooks, Facebook posts, etc.  This recipe for me was so frustrating because no matter what I did I could not get the pancakes to cook in the middle!  I currently have them in the oven to try to get them to cook!  I tried spreading them super thin, cooking on low heat (which was taking 10+ minutes per side) but still they are uncooked in the middle.  It sounds like others had this issue as well.  Any thoughts on where I went wrong?  Thank you for all of your amazing recipes!

  9. Roasted rather than boiled the squash. Doubled the garlic. Used 3 small summer and 1 zucchini cause that is what I had on hand from the garden. Enjoyed this, kids liked it. My son wanted to add sour cream. Will make again.

  10. These are the best thing ever!  They taste like potato pancakes (with less guilt). I am delighted with this recipe.  Thanks!

  11. These were delicious. I added a green onion and a scape to the chives and used different summer squash varieties and they turned out amazingly!  

  12. I made these this evening and they wouldn’t stick together. They came out in crumbles ????