Patty Pan Squash Savory Pancakes

These easy Patty Pan Squash Savory Pancakes turn summer squash into a quick and simple breakfast, brunch, or weeknight dinner. The edges fry crisp and lacy while the centers stay tender and smell lightly garlicky. The trick is salting and squeezing the squash before mixing, which keeps every pancake sturdy instead of watery. They're one of the best healthy ideas for meal prep, a casual potluck, or a small holiday party when you want something savory and satisfying.

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Course: Breakfast

Cuisine: American

Keyword: Patty Pan Squash Savory Pancakes

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 528kcal

Ingredients

1.5 pounds yellow patty pan squash Trimmed and coarsely grated to create visible strands with tender skin.
1.5 teaspoons kosher salt Divided between draining the squash and seasoning the batter.
2 large large eggs Bring to about 70°F before whisking so they combine smoothly.
1/2 cup unbleached all-purpose flour Measured by spooning and leveling to prevent a dense batter.
2 tablespoons cornstarch Added to absorb surface moisture and encourage crisp edges.
1/2 teaspoon aluminum-free baking powder Provides a small amount of lift without making the pancakes cakey.
3/4 cup sharp white cheddar Finely grated from a cold block for even melting and stronger flavor.
3 scallions Thinly sliced so their fresh onion flavor spreads through the batter.
1 large garlic clove Finely grated so no raw chunks remain in the tender centers.
1/2 teaspoon freshly ground black pepper Adds gentle heat and balances the sweet summer squash.
1/2 teaspoon smoked paprika Adds warm color and a light smoky note to the batter.
3 tablespoons extra-virgin olive oil Used in small additions between batches to create crisp edges without deep-frying.
2 tablespoons fresh chives Finely chopped and scattered over the finished pancakes just before serving.

Instructions

Trim 1.5 pounds of yellow patty pan squash and grate it through the coarse holes. Toss the shreds with 1 teaspoon kosher salt at 68°F to 72°F. Let them stand for exactly 10 minutes. Then gather the shreds in a clean cotton towel and twist firmly for 45 to 60 seconds until the liquid stops dripping. The bowl will hold moist pale yellow and light green shreds, salted and visibly beaded with water before squeezing. Afterward, the squash should shrink by about one third and feel damp rather than slick. (My first batch went straight from grater to bowl, the centers steamed and fell apart.) Skip the squeeze and the pancakes turn floppy. Removing water lets the starches bind instead of steaming.
Whisk 2 large eggs at 70°F for 30 seconds until no clear white remains. Add 1/2 cup unbleached all-purpose flour, 2 tablespoons cornstarch and 1/2 teaspoon aluminum-free baking powder. Fold in the squeezed squash with a rubber spatula. Then add 3/4 cup sharp white cheddar, 3 scallions, 1 garlic clove, black pepper, smoked paprika and the remaining kosher salt. Rest the batter for 5 minutes at 70°F, then scrape the bowl once from bottom to top. It should look thick and shaggy, with visible squash strands and no dry flour pockets. The spoon should leave a trail that closes slowly. Overmix past 20 strokes and the pancakes become tight. A short rest hydrates flour without toughening the pancakes.
Heat 1 1/2 tablespoons extra-virgin olive oil in a 10-inch cast-iron skillet to 375°F, about medium heat. Scoop three level 1/4-cup portions into the hot oil. Press each mound to 3.5 inches wide and 1/2 inch thick with the back of the scoop. Fry without moving for 3 to 4 minutes. The oil should hiss steadily while the ragged edges turn deep gold. The tops will lose their wet shine, but the centers will still look pale. Rotate the skillet once at minute 2 to even the heat. Flip too early and the pancakes split. Steady 375°F heat sets the egg before the squash releases more moisture.
Slide a thin spatula fully under each pancake and flip in one confident motion. Shift the three pancakes toward the center, then lower the skillet to 350°F. Fry the second side for 2 1/2 to 3 minutes. Add another teaspoon of extra-virgin olive oil around dry edges, then repeat with the remaining batter. The second sides should show deep amber patches and crisp brown lace around the perimeter. You'll hear the sizzling soften as the centers reach 160°F. Go above 375°F now and the sharp white cheddar scorches before the squash softens. Finishing near 350°F browns the cheese without burning its milk solids.
Rest the fried pancakes in a single layer for 3 minutes, then place two on a small white plate. Stack them slightly off-center and tear one edge open with two forks. Scatter 1 teaspoon fresh chives over the top. Serve while the centers stay above 140°F, which takes about 8 minutes after frying. The torn center should look tender and threaded with pale yellow-green squash. The edges stay crisp, and the sharp white cheddar smells toasted rather than oily. Uneven brown patches and rough edges are exactly right. Stack them immediately and trapped steam softens the crust. A brief rest vents steam before the pancakes touch.

Notes

Cool leftover pancakes in a single layer for 20 minutes, then refrigerate them in a shallow airtight container for up to 4 days. Place parchment between layers so the rough edges don't stick. For freezing, arrange the cold pancakes separately until firm for 1 hour. Then wrap pairs tightly and store them in a freezer bag for up to 2 months. Reheat refrigerated pancakes at 400°F for 8 to 10 minutes, or toast them in a 350°F skillet for 2 minutes per side. Frozen pancakes need 12 to 14 minutes at 400°F and don't require thawing. Add fresh chives after reheating, not before. Discard pancakes with a sour smell, gray moisture, slimy surfaces or visible mold.

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