Summer Squash Pancakes

These pancakes were a specialty of my Italian great grandmother.  We had them  at a farm potluck last night with our friends at Radical Roots farm.  Enjoy making your own adaptations to this tasty and flexible recipe.  ~Rachel

5-6  cups grated summer squash, any variety

1/2 cup chopped fresh parsley

1/2 cup chopped garlic tops or grated sweet onion

1 1/2 Tablespoon lemon juice

1 1/2 cup flour  (for gluten-free, use 1 cup oat flour, 1/2 cup almond meal)

1 1/2 teaspoon Baking Powder

3 eggs, lightly beaten

1/3 cup parmesan cheese or nutritional yeast

Salt and pepper to taste

Combine all ingredients in a large bowl. 

Heat a skillet and add about 1/8 inch of canola oil on medium-high heat. 

Put the batter, in large spoonfuls, on the skillet (they should sizzle a bit when you add them).  Space the pancakes at least 1/2 inch apart. 

Turn when golden brown (a minute or two— just keep checking), and brown the other side.   

When they’re done, put them on a paper-lined tray to absorb excess oil.  Serve warm,  plain or with your favorite topping.