Summer Squash Pancakes
- 1 lb. summer squash, shredded
- Freshly ground black pepper
- 3 large eggs
- ½ cup all-purpose flour
- 1 tablespoon extra-virgin olive oil
- 1 cup crumbled feta cheese
- 3 green onions, white and some green, finely chopped
- 5 teaspoons dried dill or 1/3 cup fresh chopped
- 1 teaspoon baking powder
- 4-6 tablespoons vegetables oil for cooking
- Place squash in a colander over a bowl and mix with ½ teaspoon salt. Allow to drain for 5 minutes. (You’ll be amazed how much water drips out!) Transfer squash to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
- In a large bowl, beat eggs, add squash and mix well using a fork. Add flour, ½ teaspoon salt, olive oil, feta cheese, green onions, dill and ½ teaspoon black pepper. Mix well, add baking powder and mix again.
- Heat a heavy skillet or griddle over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of squash batter in pan or griddle several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inches thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5-6 minutes total so pancakes get quite crisp. Continue frying remaining batter. Serve hot.
- Yogurt Sauce for serving on the side if desired: Combine and mix well: 2/3 cup plain yogurt, 2 cloves garlic, finely chopped, ½ teaspoon salt.