These are absolutely yummy. Being gluten intolerent, I used brown rice flour and a bit of potato starch. I also added a bit of grated sweet onion, some cayene and some grated cheese. I blotted the grated squash with paper towels to remove the excess water before adding the ingredients. This recipe is a keeper for sure. Thank you so very much for sharing.
Well..these were fantastic. You said you could eat a whole batch..i did :) I squeezed out the water first from the grated squash and i grated an onion into it as well.
These were very good, although a little bland for us. I grated my squash then squeezed it with paper towels to get the excess water out of it, which I think is a must with this recipe. We did enjoy it as an alternative way to cook our abundant amount of squash from the garden. Thanks for sharing. Made for Holiday Tag :)
A yummy way to dish up summer squash, we will certainly make again. Quick and easy. Made for holiday tag
Yum! I loved these and even my husband loved them! He said they reminded him of meat!?! I served with a mustard/honey/mayo sauce. So good. Thanks Chele! Made for New Kids on the Block game.
I love these pancakes! I have made them a few times already, and finally figured out that if I sautee the grated squash to evaporate the liquid that's in them, they cook up much better in the pancakes. (When I would make them before, they would cook nicely on the edges and the top and bottom, but the inside was moist and undercooked.) I added the salt, pepper and onions (I used Vidalia) to the sautee, and then added that to the egg/flour mixture and fried them up. GREAT!
This is on my frying pan right now- smells and looks amazing, cannot wait to dig in. As a young girl new to cooking for myself, recipes like this are a life-saver! Thanks for sharing :)
Very delicious, and a wonderful way to use up your summer squash or zucchini. We modified and used red onion, added grated jalapeño, and little garlic to give it some kick. A nice compliment to eggs in the morning, thanks for sharing!
We liked these, and they are simple to make. I made these to go with an Asian soup, so I added an Asian spice blend into the batter. I used one small zucchini and it made a total of 5 small pancakes. I look forward to making these again.
I used almond flour to cut some carbs and added some fresh green chilis and cheese (of course) turned out very yummy. Oh and squeeze out the water from the squash so it is not too watery.