This is a recipe I’ve been making for two years, but I've added new modifications. So, I’m revisiting the recipe here so that you can enjoy it in its improved incarnation. The pancakes were always tasty, but they didn’t stick together as well as I’d have liked. So, I'd been adding an extra egg, to make two. The last time I cooked these latkes, I also added more millet flour (1/3 cup rather than 1/4 cup), and I added more salt, in part because so much is lost when the liquid is removed from the squash. The result was a much more firm pancake that didn’t lose any of its amazing flavor.
Summer Squash Latkes
3-4 medium yellow squash or zucchini, grated
1 teaspoon salt
1 small to medium onion, grated
1/3 cup millet flour
oil for frying (I used olive oil)
Peel squash; grate. Place in a large bowl with salt, and wait a few minutes until the salt makes the squash weep. Then place in a wire mesh sieve, pressing liquid out over a bowl or the sink. Continue until liquid is removed. Pat squash and bowl dry. Return squash to bowl. Grate onion and add to squash. Add millet flour, egg, and pepper, mixing well.
Heat about 1/4-inch oil in a large skillet over medium or medium high heat; do not allow oil to burn.
Using a large spoon, drop pancakes into hot oil, pressing them flat with the spoon or a spatula. Fry until edges brown. Turn and fry other side. Press pancakes to remove moisture from inside. Drain onto plates covered with paper towels. Add more olive as needed.
Serve hot with sour cream and/or applesauce. Yield: 10-12 pancakes. Refrigerate any leftovers with a paper towel to absorb moisture. Note: To reheat, place in toaster oven or conventional oven. Do not microwave.
I find these filling enough to make a meal out of four or five, especially when accompanied by sour cream and applesauce. For those of us who don’t eat nightshade vegetables and therefore can’t have a potato pancake, these Summer Squash Latkes are a welcome alternative. And those of you who can eat potatoes will also love this healthier option.