Summer Squash and Chive Pancakes (Squash Fritters)
Light, savory fritters made from summer yellow squash and fresh chives — these Summer Squash and Chive Pancakes are a perfect seasonal side dish. Golden on the outside and tender inside, they pair beautifully with grilled chicken, fish, pork or a fresh salad. This version uses garden-fresh chives, a touch of garlic and Parmesan for depth of flavor. Any tender summer squash or mild yellow zucchini will work, and you can swap the chives for other fresh herbs if preferred.
My friend from Tennessee first made me a simple version of these pancakes when we were kids. I recreated the recipe with a few enhancements — garlic and Parmesan — and the result is a quick, approachable side that highlights summer produce.
Recipe Overview
Yield: 4 servings (about 12 pancakes). Serving size: 3 pancakes. Ready in roughly 30–40 minutes depending on cooking time. These pancakes are low in fat when cooked with a light spray of oil and can be made ahead and reheated.
Ingredients
- 2 cups cooked, shredded summer squash (from about 3½ yellow squash)
- 1 whole egg
- 1 egg white
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 clove garlic, crushed or finely minced
- 1/3 cup grated Parmesan cheese
- 3 tablespoons fresh chopped chives (or substitute parsley, basil or dill)
- 1/2 teaspoon kosher salt (adjust to taste)
- Pinch of freshly cracked black pepper
- Olive oil spray or a small amount of oil for pan-frying
Instructions
- Prepare the squash: Trim and slice the yellow squash, place in a medium pot, cover with water and bring to a boil. Reduce heat, cover and simmer until the squash is tender when pierced with a fork (about 8–10 minutes depending on size).
- Drain the cooked squash well and transfer to a food processor. Pulse a few times until the squash is chopped but not pureed. Alternatively, finely chop by hand.
- Measure out 2 cups of the chopped squash and place it in a medium mixing bowl.
- Add the whole egg, egg white, flour, baking powder, crushed garlic, grated Parmesan, chopped chives, salt and pepper to the bowl. Stir until the ingredients are evenly combined into a thick batter. If the mixture feels too wet, add a tablespoon of flour at a time until it holds together enough to form patties.
- Heat a large skillet over medium heat. When hot, lightly coat with olive oil spray or add a thin film of oil and reduce the heat to medium-low to avoid burning the pancakes.
- Drop 1/4-cup portions of batter onto the skillet and gently flatten each mound with the back of a spoon to form pancakes. Cook until the undersides are golden brown and set, about 2–4 minutes.
- Carefully flip each pancake and cook the second side until golden and cooked through, another 2–3 minutes. Adjust the heat as needed so the pancakes brown evenly without burning.
- Transfer finished pancakes to a warm plate and keep them covered while you cook the rest of the batter. Repeat until all batter is used.
Notes and Tips
Makes about 12 pancakes. To preserve texture, be sure to drain the cooked squash well before pulsing or mixing; excess moisture will make the batter soggy. If you prefer, you can grate raw squash and squeeze out excess liquid before mixing — this yields a slightly firmer fritter.
For crispier edges, cook over slightly higher heat but watch closely so the centers have time to cook through. Leftovers reheated in a skillet or an oven set to 350°F (175°C) will crisp up better than microwaving.
Variations
- Cheese: Try cheddar, feta or a bit more Parmesan for different flavor profiles.
- Herbs: Replace chives with fresh parsley, dill or basil according to taste.
- Spice: Add a pinch of smoked paprika or a dash of cayenne for a mild kick.
- Make them gluten-free by substituting a gluten-free all-purpose flour blend.
Serving Suggestions
These pancakes work as a side for grilled or roasted meats and fish, or as part of a vegetarian meal with a crisp green salad or yogurt-based dipping sauce. A dollop of plain Greek yogurt mixed with lemon zest and a bit of chopped chive makes a refreshing accompaniment.
Nutrition Summary
Per serving (about 3 pancakes): approximately 154 calories, 9 g protein, 21 g carbohydrates, 4 g fat and 1.8 g fiber. Nutritional values will vary depending on exact ingredients and portion sizes.
Feedback
If you try this recipe, consider leaving a rating or a comment describing any tweaks you made and how you served it. Your feedback helps refine recipes and inspires others to try seasonal dishes like these summer squash fritters.
