Pattypan Squash Pancakes Recipe - Allrecipes.com
  • READY IN 30 mins

Pattypan Squash Pancakes

Recipe by  

"A savory side dish using pattypan squash. My family can't wait every year until the squash are ripe and these cheesy little pancakes start showing up on their dinner plates. Crisp and flavorful, you can't eat just one! Keep in warm oven to 275 degrees F (135 degrees C) until ready to serve."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. Stir chicken stock and eggs together in a bowl; whisk baking mix into egg mixture until wet. Stir squash, onion, Parmesan cheese, and garlic into baking mix-egg mixture until batter is evenly mixed. Set aside for 5 minutes.
  2. Heat oil in a large skillet to 350 degrees F (175 degrees C).
  3. Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain.
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Footnotes

  • Cook's Note:
  • You can use any kind of squash you like: zucchini, crook neck, or patty pan.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Nutrition

  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 255 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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